Gluten-Free Vegan Stock for the Slow Cooker
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.
Recipe Summary test
The nutrition data for this recipe includes the full amount of the vegetables. The actual amount of vegetable nutrients consumed will vary.
As with all diet-specific recipes, check any processed ingredients to assure they adhere to your dietary standards.
Store stock in the refrigerator for 3 to 5 days or freeze for up to 6 months.