We love making vegetable and mushroom broth from scratch. However, there isn’t enough scraps or freezer/fridge space to make and store all the broth considering the quantity we use during a typical month. Therefore, we often use broth concentrates to make our vegetable, vegan “chick’n”, vegan “beef”, and mushroom broths for various recipes.
New products are emerging for vegan broth
Recent news shows more options coming soon for vegan broths. UK brand Bovril is releasing a vegan version of their beef broth paste made using beets. The brand partnered with the Forest Green Rovers, a football club, to release this new product. Bovril marketing staff notes that “times and appetites are changing” and the football club was making “major moves in the vegan space,” so it was time for a plant-based product. The Bovril Beet version will be sold at the UK based football games.
News articles mention that Bovril’s beet flavour will be sold as a mug of broth to drink, which is a tradition at the sports ball games in the UK. It may sound unusual to some, but it can be really good as a drink! While preparing for surgery I was told I could drink clear liquids like this. A mug of vegan chick’n broth was fabulous. Maybe it’s time to try some new traditions?
There’s no mention of ingredients that will be used in this product, other than it’s vegan of course. However Bovril is making this for the athletes and promoting it as something to help their sport performance.
Will it be sold elsewhere?
No news on that yet! We might need to wait to hear how the sales go at the stadium. The broth might be a test for popularity and taste. Time will tell. Well known animal-product companies taking the leap into plant-based products is a positive trend.
Unilever owns Bovril in the UK and Knorr in Canada, which makes a Bovril product. I hope if the UK product is successful we will see a wider release or a similar product in North America.
What are some other options for vegan broth?
There are lots of options at the grocery store for vegetable broths, but not too many for vegan “chicken” and “beef” broths. These broths can be fantastic for making certain recipes. For instance, I adore making chick’n noodle soup using a vegan “chicken” broth. The one I typically use is called makes it taste exactly like I remember from being a kid. They can be quite useful for recreating familiar flavors from earlier days in some recipes, such as burger patties or stews.
For instance, Better than Bouillon offers vegan/vegetarian pastes in “beef”, “chicken”, mushroom and vegetable flavours that work well in a number of our recipes. Note that the organic version of the bouillon by this brand is oil free, but the others are not. The limited occasions we use the non-organic flavors we use a reduced amount to cut back on both the sodium and oil. These would end up being a trace amount of oil (based on the nutritional values) in the resulting recipes. Absolutely make the call for yourself about whether this works for you, or just stick with the organic product.
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