Ingredients
- 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
- 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 (Optional)
- 2 cloves garlic
- 1 bay leaf
- 8 cups water
Why You'll Keep Making This
This broth is a comforting and nourishing base for many dishes. It’s gentle on the stomach and free from common allergens, making it perfect for anyone following a gluten-free and vegan lifestyle. Plus, it’s easy to make in the slow cooker with minimal effort.
Best Cooking Tips
- Use fresh vegetables for the best flavor and nutrients.
- Avoid adding salt during cooking; season at the end to control sodium levels.
- Strain the broth carefully to remove all solids for a clear, smooth liquid.
- Avoid adding salt during cooking; season at the end to control sodium levels.
- Strain the broth carefully to remove all solids for a clear, smooth liquid.
Step 1
Start by lightly coating the bottom of your slow cooker with some olive oil. Toss in the celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf. Add enough water to cover everything.
Step 2
Set your slow cooker to Low and let it simmer gently for 8 to 10 hours, or if you're short on time, cook on High for about 4 hours. Once it’s done, use a slotted spoon to fish out all the veggies and solids from the broth.
Step 3
Line a colander with cheesecloth and place it over a large pot. Pour the broth through the cheesecloth to strain out any remaining bits, leaving you with a clear, flavorful broth ready to use.
Best Pairings For This Dish
Enjoy this broth as a warm drink on its own or use it as a base for soups, stews, and sauces. It pairs well with grains like rice or quinoa and can enhance the flavor of cooked beans or vegetables.
How To Store For Later
Let the broth cool completely before storing. Keep it in an airtight container in the refrigerator for up to 5 days or freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
Frequently Asked Questions
Can I use vegetable broth instead of water in this recipe?
Yes, using vegetable broth will add more depth of flavor, but it may change the saltiness and overall taste.
Is the gluten-free beer necessary, or can I skip it?
You can skip the beer if you prefer; it adds a slight complexity but isn’t essential.
Can I make this broth without a slow cooker?
Yes, you can simmer all ingredients in a large pot on the stove for about 2 hours on low heat.
How should I store the broth after cooking?
Let it cool completely, then store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Can I add other vegetables to the broth?
Absolutely, feel free to add your favorite vegetables as long as they complement the flavors.
Is this broth suitable for meal prep?
Yes, it’s great for batch cooking and can be used as a base for soups, stews, and sauces.
What if I don’t have vegan Worcestershire sauce?
The Worcestershire sauce is optional; you can omit it or substitute with a splash of balsamic vinegar.
How do I know when the broth is done cooking?
The broth is ready when the vegetables are very soft and the flavors have melded, usually after 8-10 hours on low or 4 hours on high.
