Gluten Free Vegan Stock For The Slow Cooker Recipes

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GLUTEN-FREE VEGAN STOCK FOR THE SLOW COOKER



Gluten-Free Vegan Stock for the Slow Cooker image

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.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 8h25m

Yield 8

Number Of Ingredients 20

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
2 cloves garlic
1 bay leaf
8 cups water

Steps:

  • 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.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 17.3 g, Fat 3.7 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 330.2 mg, Sugar 3.8 g

SLOW COOKER VEGETABLE BROTH



Slow Cooker Vegetable Broth image

Grab your veggie scraps and your Crock Pot and make up your very own batch of golden-delicious veggie broth! It's easy.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 6

3 pounds vegetables
12 cups water
1-2 bay leaves
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt
6- quart or larger slow cooker

Steps:

  • Add veggies, water, peppercorns, and bay leaves to your slow cooker.
  • Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
  • Remove the lid from the slow cooker and let the broth cool for a bit.
  • Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
  • Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
  • Add salt if desired.
  • Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.

GLUTEN-FREE VEGAN STOCK FOR THE SLOW COOKER



Gluten-Free Vegan Stock for the Slow Cooker image

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.

Provided by Buckwheat Queen

Categories     Broth and Stocks

Time 8h25m

Yield 8

Number Of Ingredients 20

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
2 cloves garlic
1 bay leaf
8 cups water

Steps:

  • 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.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 17.3 g, Fat 3.7 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 330.2 mg, Sugar 3.8 g

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