These days I begin my weekend bulk cooking with a homemade vegetable broth. I love dipping into the 8 – 10 cups of hot, fresh stock on the counter as I make seitan, beans, soups, and more.

Many of you, via comments and email, have asked how to make your own broth. Finally, after making it just about every weekend for the past couple of months, I think I’ve got a formula down that works perfectly, for me.