gluten-free vegan stock for the slow cooker

Ingredients

• Servings: 8
• 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
• 1/2 cup gluten-free
• 2 shallots, halved
• 1 fennel bulb, outer layers only
• 1/2 green bell pepper
• 1/8 apple
• 1/4 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 (optional)
• 2 cloves garlic
• 1 bay leaf
• 8 cups water

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• coat the bottom of a slow cooker crock with olive oil. put celery, carrots, potato, onion, lettuce, , 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.