Out of Beef broth, one case

Vegetarian substitute for beef broth

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Mushroom broth

1 cup for every cup of beef broth

Mushroom broth is the closest vegetarian stand-in for beef broth: use it cup for cup. With plain vegetable broth, add 1 teaspoon of soy sauce per cup to bring back the dark, savory taste. Both are also vegan. Neither tastes of beef, and regular Worcestershire sauce and beef bouillon are not vegetarian, so leave those out.

Verdict —: Tweak it
The tweak —: Use the same amount and taste for salt at the end; cartons vary from unsalted to fully seasoned.
Best for —: stew, pot pie and gravy

One casethe full beef broth card

Every option, one card

Ranked

Beef broth substitutes compared
#	Substitute	Instead of 1 cup beef broth	Verdict
1	Mushroom brothstew, pot pie and gravy	1 cupTweak it	Tweak it
2	Vegetable broth + soy saucechili, soups and braises	1 cup broth + 1 tsp soy sauceTweak it	Tweak it
3	Vegetarian beef-style bouillongravy and pan sauces	1 tsp base + 1 cup waterTweak it	Tweak it
4	Dried mushroom soaking liquidrisotto and barley	½ oz dried mushrooms + 2 cups hot water per 2 cupsYou'll taste it	You'll taste it
5	Miso paste + watersoups and noodle bowls	1 tbsp miso + 1 cup waterYou'll taste it	You'll taste it
Not a swap	Regular Worcestershire sauce	not a swapNot for this	Not for this

What changesWhat changes, option by option5 options

Mushroom broth

earthy and savory, not meaty

Dark, earthy and savory, which is the part of beef broth a stew or gravy is counting on. Sold in cartons next to the vegetable broth.

Best for: stew, pot pie and gravy, French onion soup, mushroom, barley and lentil dishes
Prep: Use the same amount and taste for salt at the end; cartons vary from unsalted to fully seasoned.
Suits: vegetarian, vegan
Where it fails: A dish where mushroom flavor is unwelcome. In a clear soup it is the main thing you taste.

Vegetable broth + soy sauce

lighter and a little sweeter, with a savory edge from the soy

Vegetable broth is lighter and sweeter than beef broth. A little soy sauce adds the color and the savory depth it is missing.

Best for: chili, soups and braises, rice and grains, when vegetable broth is what is in the cupboard
Prep: Start with 1 tsp soy sauce per cup of broth, taste, and hold back the recipe's salt until the end.
Suits: vegetarian, vegan
Contains: soy
Where it fails: A gravy or pan sauce made from it is paler and thinner in flavor than one made with beef broth.

Vegetarian beef-style bouillon

the closest to beef broth of anything here, and salty

Sold as no-beef base or vegetarian beef-flavored bouillon, as a paste, cube or powder. It is seasoned to taste like beef broth without any meat.

Best for: gravy and pan sauces, stew and pot roast-style vegetables, any recipe where you want the closest flavor
Prep: Follow the amount on the package: most pastes use 1 tsp per cup of hot water and most small cubes 1 cube per cup.
Suits: vegetarian
Where it fails: Reduced sauces get too salty. Use a little less base than the package says if the liquid will boil down.

Dried mushroom soaking liquid

deep and woodsy, stronger than carton broth

Dried porcini or shiitake steeped in hot water make a dark, strongly savory broth, and the soaked mushrooms can go into the dish as well.

Best for: risotto and barley, stew and braised lentils, gravy
Prep: Pour just-boiled water over the mushrooms, steep 20 minutes, then strain through a fine sieve or a paper coffee filter to leave the grit behind. Salt it to taste: it has none.
Suits: vegetarian, vegan
Where it fails: It is unsalted and tastes strongly of mushroom. Thin it with water if it overwhelms the dish.

Miso paste + water

salty, savory and fermented, a little cloudy

Miso dissolved in hot water gives salt and a rounded savory taste. Red or brown miso is darker and closer to beef broth than white miso.

Best for: soups and noodle bowls, braised vegetables and beans, when there is no broth of any kind
Prep: Whisk the miso into a little warm water first so it does not sit in lumps, and add it near the end of cooking.
Suits: vegetarian, vegan
Contains: soy
Where it fails: French onion soup and brown gravy, where its fermented taste stands out. It is also cloudy, so not for a clear soup.

Check the label: some miso is sold with dashi, a fish stock, already mixed in.

Regular Worcestershire sauce

savory, tangy and sweet

Worcestershire in water is a common way to fake beef broth, but the standard recipe is made with anchovies, so it is not vegetarian.

Best for: only bottles labeled vegan or vegetarian
Contains: fish
Where it fails: The usual bottle contains fish. Regular beef bouillon cubes and beef-flavored seasoning packets usually contain beef fat or beef extract as well, so read the label before using either.

Tips for substituting beef broth

4 tips

Stew, chili and pot pie filling: mushroom broth cup for cup. Brown 1 tbsp of tomato paste in the pot before the liquid goes in for more color and depth.
Gravy: vegetarian broths are paler. 1 tsp of soy sauce per cup darkens the gravy, but go slowly, because it salts it too.
Rice and grains: vegetable broth as it is, cup for cup. The soy sauce is optional there.
Season at the end. Bouillon, miso and soy sauce are all salty, and boiling a sauce down concentrates the salt.

Questions

5 questions

Is vegetable broth a 1:1 substitute for beef broth?

By volume, yes: 1 cup for 1 cup. It is lighter in color and sweeter in taste, so add 1 teaspoon of soy sauce per cup, or use mushroom broth, when the dish relies on the broth for a dark, savory flavor.

Do these work for vegans and ovo vegetarians as well?

Mushroom broth, vegetable broth, soy sauce, dried mushrooms and plain miso contain no meat, egg or dairy, so they fit vegan, ovo, lacto and lacto-ovo vegetarian cooking. Check the label on bouillon, which sometimes contains milk ingredients, and on miso, which is sometimes sold with fish stock in it.

Is beef bouillon vegetarian?

Usually not. Most beef bouillon cubes, powders and pastes contain beef fat, beef extract or beef stock. Look for one labeled vegetarian or no-beef, and use it in the amount the package gives per cup of water.

What vegetarian broth works in French onion soup?

Mushroom broth cup for cup, or vegetable broth with 1 teaspoon of soy sauce per cup. The long-cooked onions carry most of the flavor. If the soup is for a strict vegetarian, check the cheese too: traditional Gruyere is made with animal rennet.

Can I use water in place of beef broth?

Water gives the liquid and none of the flavor. Stir in 1 tablespoon of miso or 1 tablespoon of soy sauce per cup of water and hold back the recipe's salt until you have tasted it.