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Substitutes for Vegetable Broth

Common substitutes for vegetable broth are Chicken Broth and Chicken Stock, with ratios below.

Flavor CarrierMoisture

Substitutes (2)

  • Chicken Broth

    Good fit

    1:1

    BakingSauteingSlow CookSteamingDrinks

  • Chicken Stock

    Good fit

    1:1

    BakingSauteingSlow CookSteamingDrinks

FAQ

What else is Vegetable Broth known as?

Vegetable Broth is known as veggie broth, vegetable stock, veggie stock, veg stock, and vegetable bouillon liquid.

What does Vegetable Broth taste like?

Vegetable Broth is moderate on saltiness, light on umami, light on sweetness, light on acidity, and light on bitterness.

What is the texture like cold?
  • Thin, watery liquid.
  • Pale yellow to light brown, no body or viscosity.
What is the texture like reduced?
  • Stays thin and watery even simmered.
  • Adds savory depth to whatever it is cooked into, but never thickens on its own.
How is Vegetable Broth used in recipes?

Vegetable Broth is use as a cooking liquid for soups, risottos, grains, and braises instead of water. Good for deglazing pans or loosening sauces. Boost with aromatics or a splash of soy sauce if it tastes thin. Store opened cartons refrigerated up to a week, or freeze in portions.

Does water content matter?

Vegetable Broth has high water content. Adds moisture; can thin batters or release liquid when heated.

Cooking methods

Works well

  • Baking

    Use as a liquid swap for water in savory breads or stuffing. Adds mild savory background, no structural role.

  • Sauteing

    Good for deglazing pans or loosening a sauce. Cooks off fast so add gradually near the end.

  • Slow Cook

    Great base for soups, braises, and stews. Long simmer lets flavor build without breaking down further.

  • Steaming

    Swap for water in the steamer or use to moisten grains and vegetables as they cook.

  • Drinks

    Sipped warm as a light savory drink, or used as a base for savory cocktails and broths-as-beverage.

Methods to avoid (2)
  • Frying

    Not used for frying. It's mostly water and offers nothing structural for heat transfer.

  • Grilling

    Not used directly on the grill. Brush thinned marinades or baste with it instead.