One of the things that is a constant struggle for me in the kitchen, is minimizing my waste. I use cloth towels more often than paper towels, I try to re-use any containers that I can and when I can buy in bulk instead of using more plastic, I will.
But the nuts & bolts of food waste is a place where I often fall short and to be honest, I don’t have a very good reason for it.
In fact, the only real reason is laziness.
But recently, that all changed and today I’m showing you my super easy, if you’re willing to spend a little bit of time each day, vegan slower cooker broth.
When I say this is easy, I’m not blowing smoke. I swear.
Preheat your slow cooker and get ready.
Step 1: Collect your food refuse from each meal you cook. Onion tips, mushroom steps, the root of celery or fennel, pretty much anything as you can see. Store it in an airtight container in the freezer until you have enough to get a broth/stock going.
Step 2: Add herbs, spices and seasonings of your choices. This is where you can get really creative, using peppercorns, cinnamon, anise, coriander or mustard seeds, plus your favorite spices. And don’t forget the water, I used filtered water just to be safe.
Step 3: Cook for 4 to 6 hours or until you get the flavor you’re looking for.
Let the broth cool and then drain it into airtight containers to store in the fridge.
I wish I could tell you how long it’ll keep in the fridge but the truth is we don’t keep it long enough to find out. It’s great for a quick vegan ramen soup, use it to make grains like couscous and rice or sauces & gravy recipes.
You’ve already bought the vegetables, why not get the most out of them and leave that too salty vegetable broth on the shelf?