Slow Cooker Gluten-Free Vegan Vegetable Stock

Name: Slow Cooker Gluten-Free Vegan Vegetable Stock
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings
Cuisine: International
Ingredients: 0.13 whole Apple Pie; 10 whole Black Peppercorns; 2 whole Carrot; 4 stalk Celery; 1 whole Dried Bay Leaves; 1 whole Fennel Seed; 1 whole Fresh Ginger; 0.25 bunch Fresh Parsley; 2 cloves Garlic; 0.5 cup Gluten-Free Beer; 2 tbsp Gluten-Free Soy Sauce; 0.5 whole Green Bell Pepper; 1 whole Lemon; 2 tbsp Olive Oil; 1 whole Onion; 1 whole Potato; 2 whole Romaine Lettuce; 2 whole Shallot; 8 cups Water; 1 tbsp Worcestershire Sauce

Soup 🍲 Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Slow Cooker Gluten-Free Vegan Vegetable Stock delivers a clean, aromatic broth layered with gentle sweetness from carrots and onion, herbal notes from parsley and bay leaf, and umami depth from tamari and vegan Worcestershire. A hint of fennel, ginger, and lemon brightens the finish, making it a versatile base for soups, grains, and sauces. Ideal for weekend batch cooking or whenever you want a light, flavorful foundation.

Prep25 mins
Cook8 hrs
Serves8
DifficultyEasy

1

Lightly coat the bottom of the slow cooker crock with olive oil. Add the celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf to 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

Use a slotted spoon to remove and discard all solid chunks from the liquid.
4

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