Recipe information
Ingredients for - Gluten-Free Vegan Stock for the Slow Cooker
2. Celery, cut into 4-inch pieces - 4 stalks
4. Potato, cut into large chunks - 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
16. Tamari (gluten-free soy sauce) - 2 tablespoons
17. Vegan Worcestershire sauce (Optional) - 1 tablespoon
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.
