Recipe by Buckwheat Queen
"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."
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celery, cut into 4-inch pieces
carrots, cut into large chunks
potato, cut into large chunks
onion, cut into 8 wedges
large outer leaves romaine lettuce
fennel bulb, outer layers only
green bell pepper
whole black peppercorns
1 (1 inch) piece
tamari (gluten-free soy sauce)
vegan Worcestershire sauce
I'm the submitter of this recipe. There is an error in the ingredients list. It should read 10 whole peppercorns not 10 Tablespoons. I've asked AR to change this. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Vegan Stock for the Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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