Gluten-Free Vegan Stock for the Slow Cooker Recipe - Allrecipes.com
Gluten-Free Vegan Stock for the Slow Cooker Recipe
  • READY IN 8+ hrs

Gluten-Free Vegan Stock for the Slow Cooker

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 25 mins

Directions

  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.
  2. Cook on Low for 8 to 10 hours, or on High for 4 hours.
  3. Remove and discard all solid chunks from the liquid using a slotted spoon.
  4. Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.
Kitchen-Friendly View

Footnotes

  • 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.
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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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