vegan congee

Vegan Congee makes a warm filling healthy breakfast and is a great alternative to porridge. Congee is an aisian dish made using rice as the main ingredient

Vegan Congee

Cup Long grain white rice

Vegan ‘Chicken style’ or vegetable stock

Water

Tbsp Soy Sauce

Thumb Sized piece of ginger peeled and thinly sliced

salt

spring onions, fried shallots, sesame oil, tofu, chilli

Add the water or stock to a large pot along with a pinch of salt and bring to the boil, stirring occasionally. The rice should begin to thicken and soak up the liquid. Stir often is that it doesn&#8217;t stick to the pot. Turn down the heat to simmer for approximately 1 hour until the rice appears to look mushy. Add more water if you prefer the congee to be runny.

Top the congee with your choice of toppings and drizzle a little bit of sesame oil onto the top for added flavour.

This looks interesting.  your recipe popped up when I was looking for egg-drop soup but this looked much more appetising so im going to give it a go!!

This vegan congee (jook) recipe uses few ingredients and is easy to make. The recipe includes stovetop and Instant Pot cooking directions.

Vegan Congee Recipe (Jook)

jasmine rice

shiitake mushrooms

water, divided

vegetable broth (see note 1)

ginger,

kosher salt, add

soy sauce

chili oil

white pepper

furikake

onions

scallions

youtiao (Chinese fried dough sticks, see note 4)

Rinse the rice once and drain the rice. 

Bring 2 cups of water to boil. I...

Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl. 

Quickly rinse the dried shiitake mushrooms. Next, add...

Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

Transfer the rice, shiitake mushrooms, and the water...

Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms to a large pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt to the pot.

Cover the pot with a lid and bring...

Cover the pot with a lid and bring everything to boil. Then, reduce the heat to low. I usually move the pot to a smaller burner at this stage. Let the congee simmer for 1 hour. Make sure to check the congee occasionally to ensure that it doesn’t boil over. 

After an hour, uncover the lid. The congee...

After an hour, uncover the lid. The congee might look very watery at this point, and that’s okay. Give everything a stir. Turn off the heat and cover the pot with the lid again, leaving it slightly ajar. Let the congee cool for 15 to 20 minutes. The congee thickens as it cools. 

If after 20 minutes, the congee is still...

If after 20 minutes, the congee is still looking very watery, turn the heat back on to low and simmer the congee simmer for another 15 minutes. 

Remove the mushrooms, lemongrass, ginger, and garlic from...

Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings. You can slice up the mushrooms and eat them, if you want. I prefer sautéing fresh shiitake mushrooms and serving them with the congee.

Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms into the bowl of the Instant Pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt.

Secure the Instant Pot with the lid. Then,...

Secure the Instant Pot with the lid. Then, select “MANUAL” and let the Instant Pot cook at high pressure for 30 minutes.

Once the congee is done cooking, let the...

Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes.

Double check that the pressure has released before...

Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and hit “CANCEL” to turn off the Instant Pot. Loosely cover the Instant Pot with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken. 

Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.

https://www.youtube.com/watch?v=0a18tgMBEZc

Here's a vegan version of one of my favorite comfort foods, congee (jook/rice porridge/粥). 

FULL RECIPE HERE: https://healthynibblesandbits.com/vegan-congee-recipe-jook/

Instead of using chicken, pork, or dried seafood, I used shiitake mushrooms, lemongrass, ginger, garlic, and vegetable broth to flavor the jook.

INGREDIENTS:

1 cup jasmine rice
6 dried shiitake mushrooms
4 cups water, divided (use 2 cups to soak mushrooms)
5 cups vegetable broth
2 stalks lemongrass, sliced into 3 to 4-inch chunks
2-inch piece of ginger, peeled and sliced
1 teaspoon kosher salt, add more to taste

TOPPINGS:

white pepper
hot sesame oil
soy sauce
sautéed shiitake mushrooms
furikake
scallions

0:00 Intro
0:15 Flavoring Ingredients
1:22 Cooking Congee/Jook
3:03 Fried Dough Sticks
3:22 Toppings
3:44 End

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Vegan Congee (Jook, Rice Porridge, 粥)

The base for the congee gets most of its flavor from the mushrooms, but it’s actually a plain congee that’s dressed up by the toppings that you choose. This is a great get-well-fast soup and is gentle on your stomach. I like mine with soy sauce, sesame oil, and cilantro.

Mushroom Congee (Rice Porridge)

Soy sauce

Cilantro

hot peppers

ginger

veggies

Tofu cubes

water

mushrooms

brown rice

Prepare the mushrooms and ginger, and store in...

Prepare the mushrooms and ginger, and store in the fridge.

Add the water, mushrooms, rice, and ginger to...

Add the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours. 

To serve, place your chosen toppings on the...

To serve, place your chosen toppings on the table and let everyone make it their favorite way.

This Turmeric Ginger Congee is infused with fresh ginger and warm Indian spices, then served with crispy mushrooms and tofu. Make it in the Instant Pot or on the stove for cozy winter meals! Vegan, Gluten-Free.

Turmeric Ginger Congee with Crispy Mushrooms

white jasmine rice

turmeric

kosher salt (plus more to taste)

mushrooms (sliced (I

Salt (to taste)

oil (divided)

super firm tofu (cubed)

garlic powder

high-heat oil

cumin seeds

coriander seeds

cinnamon (optional)

fennel seeds (optional)

chili pepper

garlic (minced)

Sliced green onions and/or cilantro (for topping (optional))

Prep: Preheat the oven to 420F and set a large baking sheet aside.

Cook the Congee: Add the rice to a fine mesh strainer and rinse with cold water until the water runs clear.

Instant Pot: Add to the Instant Pot with the turmeric, ginger, salt, and water. Close the lid, move the pressure valve to Sealing, and cook on Manual High Pressure for 15 Minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest. I like to give the congee a few vigorous stirs with a spoon to help break up the rice a bit more.

Stovetop: Add the rice to a large pot with the turmeric, ginger, salt, and water. Bring to a boil over high heat, then reduce the heat to low, partially cover, and simmer for 60 to 70 minutes, stirring occasionally. Add more water to the pot as necessary if the congee gets too thick for your liking.

Crispy Mushrooms &amp; Tofu: Add the sliced mushrooms to a large bowl with a generous pinch of salt and 1 1/2 tablespoons of oil. Toss well, then transfer to one half of the baking sheet. Add the tofu to the same bowl with another pinch of salt, the garlic powder, and the remaining oil; toss until evenly coated, then transfer to the other half of the baking sheet. Bake on the top rack of the oven for 30 minutes, until the mushrooms are golden and crisp on the edges.

Tadka: Once the congee is fully cooked, warm the oil in a small pan over medium heat until shimmering. Add the cumin, coriander, and fennel seeds along with the cinnamon and chili, if using. Let the spices bloom in the oil for 45 to 60 seconds, then add in the minced garlic and sauté for an additional minute. Remove the pan from the heat and pour the tadka directly into the congee, stirring well until it is evenly distributed. (You can remove the cinnamon and chili at this time, or choose to eat around them). Season with additional salt to taste, if necessary.

Assemble and Serve: Divide the congee between serving bowls, then top with tofu, crispy mushrooms, sliced green onions, and optional cilantro. Serve warm; leftovers will keep in the refrigerator for up to 5 days, though I recommend storing the congee and toppings separately.

Top 4 vegan congee recipes from across the web

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Top Tags

Vegan Congee

Vegan Congee Recipe (Jook)

Mushroom Congee (Rice Porridge)

Turmeric Ginger Congee with Crispy ...

Top 4 vegan congee recipes from across the web

The most viewed vegan congee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Congee

Vegan Congee Recipe (Jook)

Mushroom Congee (Rice Porridge)

Turmeric Ginger Congee with Crispy ...

The most viewed vegan congee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine