Well sorta… Remember the vegetable broth I said I make every Sunday. I make the broth from veggie scraps. And by scraps I mean: mushroom stems, lemon peels, celery leaves/ends, tops/bottoms of carrots, parts of the onion you’d usually throw away including the skin! The skin gives broth an amazing warm cognac color. Basically you can use anything that you would typically throw away, kale stems are great too! Then I add about 30 cloves of peeled garlic (or can add two heads of washed/smashed garlic leave the skin on) a tablespoon of sea salt, 1/2 teaspoon of black pepper and 2 bay leaves. 10 cups of water and simmer for at least an hour. Strain and Voila… Sustainable Vegan Broth.