All-purpose vegetable stock without the MSG and additives found in commercial versions. This helps you use up any leftover fruit and vegetables. There is no waste. You can add any leftover vegetables. I utilize the ends of green beans and any other “unwanted” exterior bits of veggies and store them in a bag in the refrigerator until I make stock again. Turnip and sweet potato peels also create flavorful stock. Don’t discard anything.
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- ½ cup gluten-free beer
- 2 shallots, halved
- 1 fennel bulb, outer layers only
- ½ green bell pepper
- ⅛ apple
- ¼ 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 (Optional)
- 2 cloves garlic
- 1 bay leaf
- 8 cups water
Instructions
- 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.
- Cook on Low for 8 to 10 hours, or on High for 4 hours.
- Remove and discard all solid chunks from the liquid using a slotted spoon.
- Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.
- 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.
- Store stock in the refrigerator for 3 to 5 days or freeze for up to 6 months.
Reviews
I have made this about once a month and use it when stock or broth is called. Great way to use your veggie leftovers. I collect in a food freezer bag and store in freezer until ready to make some more stock. I add the vegetables and herbs on hand.
Don’t be intimidated by the long list of ingredients! Love this recipe because of the comprehensive list of vegetables you could use to make a vegan stock and most of all it’s a slow cooker method. It’s the best vegetable stock I’ve made thus far and I didn’t have some of the ingredients on hand or had to omit a few because of current dietary restrictions. Flavor wise — perfect balance overall and much better than store bought. As the author notes add any veggies you may have on hand. I didn’t use fennel, apple, garlic, shallot, GF beer, or Worcestershire. Actually, used green onions that were going to be wasted and the stock is absolutely delicious despite the omission of a few ingredients. Also tossed in a few thyme sprigs I had on hand. There’s a great amount of versatility in making this recipe! I started making the recipe late afternoon yesterday and let it cook on low overnight…about 12-13 hours total with no problems. Another option would be to roast all the veggies on a rimmed sheet tray for about 45 min, dump in slow cooker, add the peppercorns, lemon, ginger, tamari soy sauce, Worcestershire, garlic, bay leaf and other fresh herbs, and water. Thank you so much for sharing the recipe, Buckwheat Queen!
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. UPDATE: The ingredients list has been adjusted and now reflects the proper amounts. Thanks!