Don't be afraid to experiment with different vegetable scraps! The possibilities are endless. Avoid using cruciferous vegetables like broccoli or cabbage in large quantities, as they can overpower the flavor. For a richer, more intense flavor, roast the vegetables before adding them to the slow cooker. The finished stock can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Gluten-Free Vegan Stock for the Slow Cooker
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PREP TIME25 mins
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COOK TIME8 hrs
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TOTAL TIME8 hrs 25 mins
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SERVING8 People
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VIEWS10
Transform your kitchen scraps into liquid gold with this vibrant, deeply flavorful vegetable stock. Eschewing MSG and artificial additives, this recipe celebrates the natural sweetness and savory depth of discarded vegetables, creating a nourishing base for soups, sauces, and countless culinary creations. Embrace sustainability and unlock a world of flavor with this simple, satisfying stock.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber4 g
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Protein3 g
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Saturated Fat1 g
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Sodium330 mg
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Sugar4 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Slow Cooker (5 minutes): Coat the bottom of a slow cooker crock with olive oil.
02
StepCombine Ingredients (10 minutes): Add 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.
03
StepSlow Cook (8-10 hours on Low or 4 hours on High): Cook on Low for 8 to 10 hours, or on High for 4 hours, allowing the flavors to meld and deepen.
04
StepRemove Solids (5 minutes): Remove and discard all solid chunks from the liquid using a slotted spoon.
05
StepStrain the Broth (10 minutes): Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth to achieve a clear, refined stock.
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Herbert Wilderman
Jun 29, 2025Easy to follow recipe and the stock turned out great! Will definitely make again.
Roxane Berge
Jun 20, 2025This stock is amazing! So much better than store-bought and I love that I can use up all my veggie scraps.
Petra Yost
Jun 13, 2025I added some mushroom stems and it gave the stock a really nice umami flavor.