A Recipe Calls For Vegetable Broth. Can I Just Use Water? (2024)

FAQs

A Recipe Calls For Vegetable Broth. Can I Just Use Water? ›

The simple answer is yes, it's usually okay to substitute vegetable stock with water. In most recipes that call for vegetable stock, its main advantage over water is that it provides flavor, which is especially important if you're making vegetarian or vegan food that's missing the richness from meat.

In many cases, water will easily make up for any vegetable broth. Considering the fact that vegetable broth is primarily made from veggies, herbs, and aromatics, any recipe that already has plenty of these ingredients in it won't require the additional help of broth.

Bouillon

This is why bouillon cubes and powders are the most obvious and closest substitutes for vegetable broth. Bouillon cubes and powders are usually cheaper than buying cartons of vegetable broth and have a longer shelf life, too.

Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.

When it comes to cooking pasta, boiling potatoes, and steaming vegetables, you probably start by filling a pot of water. But you may want to take a pause the next time: You can actually enhance the flavor of many dishes by swapping that plain ol' water out for broth — chicken, beef, or even vegetable.

INGREDIENTS TO AVOID IN HOMEMADE VEGETABLE BROTH

This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren't going to do anything bad to the broth, but they're not going to help it either. Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage.

Peppercorns and sea salt: Black peppercorns provide a subtle spicy kick and add a touch of warmth to the stock. Sea salt enhances the overall taste by bringing out the natural flavors of the vegetables. Mushrooms (optional): Add mushrooms to give the stock a deeper, richer flavor.

I like my stock to be quite concentrated for the most oomph. That said, you can easily add more water to dilute it to your preference.

Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.

Too much water will dilute the broth's flavor — if the bones float, you've got too much! For the purest broth, use purified water.

Should I cook beans in water or broth? ›

Consider cooking your beans in stock instead of water. Vegetable, chicken or beef stock will add a rich depth of flavor; consider chicken stock for cannellini beans, or vegetable stock for lentils. If you use stock, you may want to adjust the amount of salt you add to your beans.

Using broth — either chicken, beef or vegetable — instead of water during the pasta-cooking process adds depth of flavor to the sauce formed in the pan.

Its nutrients may improve joint health

Collagen is the main protein found in bones, tendons, and ligaments. While cooking bone broth, collagen from bones and connective tissue breaks down into another protein called gelatin. Gelatin contains important amino acids that support joint health.

How to Make Homemade Tomato Soup. To make this extra easy tomato soup, add butter, onion, a large can of tomatoes, and water to a large pot. (I usually use water in this soup, but stock or broth work, too).

Using water in place of beef broth will not add flavor to your dish and may dilute the flavors of the other ingredients. If you must use water, you can add some olive oil along with a bay leaf or two, spices, parsley sprigs, herbs, or yellow onion to add some flavor.

“Vegetable broth works at multiple levels- it's a healing food, makes the dish alkaline [which helps protect healthy cells and balance essential mineral levels], adds additional multiple nutrients, plus you can customise it according to your needs,” says Delhi-based Kavita Devgan, a popular nutritionist and author.

While water is wonderful for a great many things, broth or stock will add a wonderful depth of flavor to your stew.