Vegan Traditional Irish Leek and Oatmeal Broth (Brotchan Roi)

Leftovers can be stored in the fridge within a covered container for 3 days. Or frozen for up to 4 months. Defrost before reheating.

Reheat in a saucepan by bringing to the boil over a low heat, lower the heat and gently simmer for 1-2 minutes until piping hot.

* If your feeling under-the-weather simply serve a cup of this broth alone as it is comforting, satisfying, nourishing and gentle on the stomach

* A wedge of Irish soda bread is the perfect accompaniment

* Three ingredient quick dinner rolls

* Any vegan crusty bread or rolls

* Vegan cheese toastie/grilled cheese sandwich

* Your favourite sandwich, try this tasty tofu 'egg' and cress mayonnaise sandwich

* Large side salad full of green veggies and sliced juicy tomatoes

Any plant milk that is fine for cooking and has proven not to curdle in hot tea or coffee, should be fine for this broth.

I find the Oatley organic milk varieties are good for cooking as is Alpro soya milk.

However, it is important not to bring this broth to a rolling boil, but to gently simmer over a low heat.

If preferred omit the plant milk and simply prepare with vegan stock, perhaps add a drizzle of plant-milk or cream at the end of cooking.

Yes!

It may surprise many people but plant milk, most notably almond milk, is actually a traditional ingredient that originates at least back to 12th century medieval Britain and Europe.

Christianity did not allow people to use dairy milk during medieval holy days and so almond milk was used instead.

There is even reference to almond based butter and fake eggs made with almond milk and saffron. Also dairy milk could not be kept cold due to a lack of fridges so almond milk was a safer drink to consume during the medieval era.

Not much. Both terms are commonly used interchangeably.

A broth is more of a liquid with little pieces of veggies and/or protein in the form of meat or substitutes, grains, etc added and simmered. Oatmeal and leek broth is prepared by creating an oatmeal-milk-stock broth and simmering, before adding the leeks. The oatmeal-milk broth could technically be enjoyed as it is without adding veggies, the broth can stand alone.

Whereas a soup is more chunkier and heartier, generally with more ingredients and flavoured with a stock. However, milk can also be added to a soup, so it can be confusing!

Yes.

However, although oatmeal is naturally gluten-free it is common for oats to be processed in a factory alongside gluten ingredients and so can be contaminated with gluten.

So it is important to purchase oatmeal that is certified gluten-free as even though the contamination may be small, some individuals still react badly.

If you can not source gluten-free pinhead/steel-cut oatmeal then sub this out for gluten-free rolled/quick cook oats.

Also ensure that your vegan vegetable stock is certified gluten-free. And check that your vegan cream is free from gluten ingredients.

Pinhead oatmeal are also known as steel-cut oats or Irish oatmeal. Rolled oats are the quick cook variety that is usually sold as porridge oats. Both varieties originate from oats but are simply processed differently.

Pinhead oatmeal has undergone less processing with the whole oat groats being sliced into little pieces. As some of the groat kernel remain this kind of oats take slightly longer to cook, has more texture and a nuttier flavour. Quick cook oats have also been sliced but are further rolled into flat flakes that as a result are quick to cook.

Sixth century Irish folks who prepared this broth would have processed the oats by hand to create the pinhead oatmeal so if to keep this recipe traditional use pinhead oatmeal if possible. But if rolled oats are more easily sourced, and this variety can be less expensive, then don't sweat it just use them! I would.