Gluten-Free Vegan Stock for the Slow Cooker

Use your slow cooker to simmer water with a variety of vegetables, fruit, and herbs to get a homemade stock to replace store-bought.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 110 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Cook on Low for 8 to 10 hours, or on High for 4 hours.

Step 3

Remove and discard all solid chunks from the liquid using a slotted spoon.

Step 4

Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.