Stock vs. Broth

Stock vs Broth. Can it be Vegan?


Broth is often made by utilising the bones of animals…clearly not a Vegan option. Broth is popular because people claim it promotes gut health, strong bones, smooth skin, healthy hair and nails, and energy. Is there a Vegan option that can give us these health benefits too?

Let’s break down some key information about broth and stock in general, and why you need to start incorporating health-supportive bone broth into your diet.

Stock vs Broth


The term broth is pretty much a catch-all for any flavorful liquid. When you purchase stocks or broths from the grocery store, you will often see the same ingredients listed for both.

Broths and stocks both come salted and unsalted. Is the difference between the two simmered liquids just in the eye of the beholder?

Yes. There are key differences between broth and stock, according to their culinary definitions.


Making stock involves simmering. It’s often simmered with aromatics for four to six hours. Usually stock is used to replace water for soups, stews, braises, sauces or for poaching.


Broth is made from simmering vegetables. Broth requires less simmering time than a stock, around 45 minutes to two hours. It can be served on its own and stays fluid when chilled.

What Really Sets Broth and Stock Apart?

These are the technical culinary definitions of broth and stock, but if you ask a chef, they’d probably tell you it’s not about the way the liquids are prepared, but how they’re used.

In most kitchens, a stock is an unseasoned, flavorful liquid used as a building block in reductions, sauces, braises, soups, stews or as poaching liquid. It may or may not be gelatinous when chilled, depending on simmer time in the preparation.

Broth is also a seasoned, flavorful liquid, but it’s served on its own or as the main component of a dish. It too may or may not be gelatinous when chilled.

Vegan broths are often called dashi broths (made from kombu and bonito flakes) as well as mushroom stocks and broths, where animal products make no appearance.

Stick to the Aromatics

Often, people suggest adding carrots to your broth. It’s really your call, but carrots might be too sweet for the boldness of a proper broth.

This liquid hasn’t yet earned a classic preparation, but purists suggest a few aromatics, peppercorns, garlic, and onions.

Cool Your Broth Properly


Not cooling your broth efficiently may create a breeding ground for gnarly bacteria. Allow your broth to cool in large, shallow pans. To cool, add ice, or invest in an ice wand if you plan to make many batches at home.