Name: Gluten-Free Vegan Stock for the Slow Cooker
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Celery, cut into 4-inch pieces - 4 stalks; Carrots, cut into large chunks - 2; Potato, cut into large chunks - 1; Onion, cut into 8 wedges - 1; Large outer leaves romaine lettuce - 2; Gluten-free beer - ½ cup; Shallots, halved - 2; Fennel bulb, outer layers only - 1; Green bell pepper - ½; Apple - ⅛; Flat-leaf parsley - ¼ bunch; Whole black peppercorns - 10; Lemon - 1 wedge; Ginger - 1 (1 inch) piece; Tamari (gluten-free soy sauce) - 2 tablespoons; Vegan Worcestershire sauce (Optional) - 1 tablespoon; Garlic - 2 cloves; Bay leaf - 1; Water - 8 cups

Ingredients for - Gluten-Free Vegan Stock for the Slow Cooker

1. Olive oil 2 tablespoons

2. Celery, cut into 4-inch pieces 4 stalks

3. Carrots, cut into large chunks 2

4. Potato, cut into large chunks 1

5. Onion, cut into 8 wedges 1

6. Large outer leaves romaine lettuce 2

7. Gluten-free beer ½ cup

8. Shallots, halved 2

9. Fennel bulb, outer layers only 1

10. Green bell pepper ½

11. Apple ⅛

12. Flat-leaf parsley ¼ bunch

13. Whole black peppercorns 10

14. Lemon 1 wedge

15. Ginger 1 (1 inch) piece

16. Tamari (gluten-free soy sauce) 2 tablespoons

17. Vegan Worcestershire sauce (Optional) 1 tablespoon

18. Garlic 2 cloves

19. Bay leaf 1

20. Water 8 cups

How to cook deliciously - Gluten-Free Vegan Stock for the Slow Cooker

1 . Stage

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 . Stage

Cook on Low for 8 to 10 hours, or on High for 4 hours.

3 . Stage

Remove and discard all solid chunks from the liquid using a slotted spoon.

4 . Stage

Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.