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.

• 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
• ½ green bell pepper
• 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
• ½ cup gluten-free beer
• 1 fennel bulb, outer layers only
• ⅛ apple
• ¼ bunch flat-leaf parsley
• 1 (1 inch) piece ginger
• 1 tablespoon vegan Worcestershire sauce (Optional)

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.