Vegan Congee Recipe

Vegan Congee Recipe

This vegan congee recipe is inspired by traditional congee which is a type of rice porridge eaten often in Asian countries. It’s very popular in countries like China and Korea and you can eat it in a variety of different ways.

This vegan congee with tofu is delicious and I’ll show you how to make it in 20 mins! I’ve been making it for years now and can’t wait for you to try it.

Recipe for Vegan Congee

Recipe for Vegan Congee

The dish is prepared by cooking rice for a long time with lots of water or broth, to create a porridge consistency and it’s often a savoury dish served with a variety of different toppings and seasonings. It’s often eaten when you are sick because it’s easy to digest since it doesn’t require much chewing.

Congee (or Jook 죽 in Korean) is something I grew up eating. It’s what I would describe as comfort food or the Asian version of “chicken noodle soup” – something you eat when you are sick to make you feel better! Even though it’s often eaten when someone is sick, I actually love congee and I eat it even when I’m not sick. It’s incredibly comforting and you can make a big batch and eat it throughout the week.

I also love that this is a one-pot dish and you can simply whip it up in one go. It reheats really well so I love to make this as a meal prep. I think this works great as a breakfast dish as it’s easy to digest, it’s gentle on the stomach and it’s nice and warm to eat in the morning – kind of like the Asian version of oatmeal.

Even though you can make congee from scratch with dry rice, this recipe specifically is using cooked or leftover rice instead.

How To Make vegan congee

Ingredients

  • Cooked White Rice
  • Soft Tofu
  • Oil
  • Mushrooms
  • Garlic
  • Water or Vegetable Broth
  • Red Split Lentils
  • Ground Ginger
  • Soy Sauce

This vegan congee recipe can be gluten-free using a gluten-free soy sauce & soy-free soy sauce alternative and omit the tofu.


How To Make Congee (Vegan)

Heat oil in a medium to large pot or wok on medium-high heat and cook mushrooms for a couple of minutes.

Add minced garlic and cook for another few minutes, adding a splash of water, if needed.

Add cooked rice, red split lentils and water and break apart the rice with your spatula. Cover and bring to a boil on high heat.

Once it comes to a boil, turn the heat down to a low simmer and cook until the mixture thickens into a porridge-like consistency, adding small amounts of water and stirring once in a while. Adjust the amount of water depending on your personal preference.

When you’ve reached your desired consistency, add in soft tofu, soy sauce and ground (or freshly grated) ginger. Mix well and heat for another couple of minutes.

To serve, top with toasted sesame oil, green onions and chopped nori (optional). Add salt and pepper as needed and enjoy warm!

If serving later, store in a tightly sealed container in the fridge and when ready to serve, heat in the microwave or on the stove (adding a small amount of water as needed).

How To Make vegan congee

Vegan Congee

This vegan congee recipe is inspired by traditional congee which is a type of rice porridge eaten often in Asian countries.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese, Korean, Vegan
Keyword: Congee
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 220kcal

Equipment

  • Large Pot or Wok with lid
  • Knife and cutting board
  • Spatula
  • Bowl for serving

Ingredients

  • 2 cups Cooked White Rice
  • 1 tsp Oil
  • 3 cups Mushrooms chopped
  • 1 tbsp Garlic minced
  • 4 cups water (more as needed) or vegetable broth
  • 1/2 cup Red Split Lentils dry
  • 1 block Soft Tofu cut into rough cubes
  • 1/2 tsp Ground Ginger or some freshly grated ginger
  • 2 tbsp soy sauce or soy-free alternative

Instructions

  • Heat oil in a medium to large pot or wok on medium high heat and cook mushrooms for a couple of minutes.
  • Add minced garlic and cook for another few minutes, adding a splash of water, if needed.
  • Add cooked rice, red split lentils and water and break apart the rice with your spatula. Cover and bring to a boil on high heat.
  • Once it comes to a boil, turn the heat down to a low simmer and cook until the mixture thickens into a porridge-like consistency, adding small amounts of water and stirring once in a while. Adjust the amount of water depending on your personal preference.
  • When you’ve reached your desired consistency, add in soft tofu, soy sauce and ground (or freshly grated) ginger. Mix well and heat for another couple of minutes.
  • To serve, top with toasted sesame oil, green onions and chopped nori (optional). Add salt and pepper as needed and enjoy warm!
  • If serving later, store in a tightly sealed container in the fridge and when ready to serve, heat in the microwave or on the stove (adding a small amount of water as needed).

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 523mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg

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2 thoughts on “Vegan Congee Recipe”

  1. 5 stars
    Made it this morning but used extra firm tofu because that’s what I had, it still turned out amazing. Also added a vegan “chicken” bouillon cube to the water that the lentils and rice simmered in. Also didn’t realize I was out of sesame oil but it didn’t end up needing it! So so good and will definitely be added to my weekly meal prep rotation.

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