Gluten-Free Vegan Stock for the Slow Cooker

Vegetable stock for all your needs without the MSG and chemicals in industrial versions. This helps use up whatever veggies and fruit you might have around. Nothing goes to waste. Add any veggies you might have left over. I use the end pieces of green beans and whatever ‘unwanted’ outer parts of vegetables I get from cooking and keep them in a bag in the fridge until the next time I make stock. Even the peels of sweet potatoes and turnips make for good stock. Don’t throw out anything.

Gluten-Free Vegan Stock for the Slow Cooker

Emmy

Vegetable stock for all your needs without the MSG and chemicals in industrial versions. This helps use up whatever veggies and fruit you might have around. Nothing goes to waste. Add any veggies you might have left over. I use the end pieces of green beans and whatever 'unwanted' outer parts of vegetables I get from cooking and keep them in a bag in the fridge until the next time I make stock. Even the peels of sweet potatoes and turnips make for good stock. Don't throw out anything.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Course Soup, Vegetarian

Servings 8

Calories 110 kcal

Ingredients

  

• 2 tablespoons olive oil
• 4 stalks celery cut into 4-inch pieces
• 2 carrots cut into large chunks
• 1 potato cut into large chunks
• 1 onion cut into 8 wedges
• 2 large outer leaves romaine lettuce
• ½ cup gluten-free beer
• 2 shallots halved
• 1 fennel bulb outer layers only
• ½ green bell pepper
• ⅛ apple
• ¼ bunch flat-leaf parsley
• 10 whole black peppercorns
• 1 wedge lemon
• 1 inch piece ginger
• 2 tablespoons tamari gluten-free soy sauce
• 1 tablespoon vegan Worcestershire sauce Optional
• 2 cloves garlic
• 1 bay leaf
• 8 cups water

Instructions

 

• Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.
• Cook on Low for 8 to 10 hours, or on High for 4 hours.
• Remove and discard all solid chunks from the liquid using a slotted spoon.
• Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

Notes

Editor’s Note:

The nutrition data for this recipe includes the full amount of the vegetables. The actual amount of vegetable nutrients consumed will vary.

As with all diet-specific recipes, check any processed ingredients to assure they adhere to your dietary standards.

Cook’s Note:

Store stock in the refrigerator for 3 to 5 days or freeze for up to 6 months.