In Start Here: Instructions for Becoming a Better Cook, Sohla El-Waylly shares: "If you're keeping it meat-free, in many instances bean broth makes a better alternative for bone broth than vegetable stock. Bean broth is loaded with starch, which can help emulsify pan sauces and provide a rich base for stews and braises, much like the gelatin and collagen in a high-quality bone broth. I don't recommend using it for cooking rice pilaf, risotto, and other grains, where things can get too starchy and scorch. If you're not a vegetarian, bean broth is just delicious. I love a bowl of it seasoned with lots of black pepper and topped with a poached egg for a comfy winter breakfast."