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Making homemade vegan vegetable broth in the crockpot

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Making homemade vegan vegetable broth in the crockpot

My neighbor taught me how to make homemade vegan vegetable broth using vegetable scraps.  I've been doing it ever since and I love it. It's simple, tasty, and helps you get some use out of vegetable scraps that you would otherwise throw in the trash. Here's how to do it:

Keep a bag in the freezer where you add all your vegetable scraps. I don't add potato scraps, but I do add scraps from things like onions, celery, bell peppers, tomatoes, carrots, etc. The scraps are those pieces that you would typically cut off and throw away when preparing the items. The end of the carrot and celery, the top from the bell pepper, the outside layer of the onion, and so on. Once I cut those things off I wash them, dry them, and add them to my scrap bag. It's a gallon-size plastic ziploc bag. I keep adding things to it as I have them, and then once the bag is completely full I'm ready to make a big crockpot full of vegan vegetable broth. It takes me a a few weeks to fill the bag.

Here's my bag of vegetable scraps that I just took out of the freezer. I'm now ready to use them to make my vegan vegetable broth.


Next, I take out my crockpot and dump the whole bag of vegetable scraps in. Then I add 11 cups of water, two bay leaves, and a tablespoon of salt (adjust to your preference). I give it a little stir and turn it on low. I let it cook for 8 hours, giving it a stir once or twice during that time. The house smells so good while it's cooking!


Once it's done, you need to remove the vegetable scraps. I use a fine mesh ladle strainer like the one pictured below. You can scoop out the vegetable scraps, letting the broth run out through it. Then I take the broth and put it into whatever container I'm going to store it in. You can have someone hold the strainer over the container and pour the broth over it. You can also use a cheesecloth if you prefer. Once all strained you have your vegan veggie broth! You can use it right then, put it in the fridge for a week, or you can even freeze it for when you are ready for it. I usually freeze a little and use some to make a pot of soup within the next day or two. Yum!



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Julie Plutowski

I need to try this

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