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Gluten-Free Vegan Stock for the Slow Cooker
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Prep Time:
25 minutes
Cook Time:
480 minutes
Total Time:
505 minutes
Make flavorful homemade stock in a slow cooker with veggies, fruits, and herbs for a delicious twist on store-bought.
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
  • 0.5 cup gluten-free beer
  • 2 shallots, halved
  • 1 fennel bulb, outer layers only
  • 0.5 green bell pepper
  • 0.125 apple
  • 0.25 bunch flat-leaf parsley
  • 10 whole black peppercorns
  • 1 wedge lemon
  • 1 (1 inch) piece ginger
  • 2 tablespoons tamari (gluten-free soy sauce)
  • 1 tablespoon vegan Worcestershire sauce
  • 2 cloves garlic
  • 1 bay leaf
  • 8 cups water
Instructions:
  • Drizzle olive oil in the slow cooker crock. Add celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf. Pour water over the top.
  • Slow cook for 8 to 10 hours on Low or for 4 hours on High.
  • Strain the liquid using a slotted spoon to remove any solid chunks.
  • Cover the colander with cheesecloth and place it over a large pot. Strain the broth through the cheesecloth.

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