Congee (Vegan)
Ingredients:
- 1 cup jasmine rice, rinsed
- 8 cups vegetable broth
- 1 tbsp grated ginger
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Sliced green onions, fried shallots, and chili oil, for topping
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Stir occasionally throughout the long simmer, and don't be afraid to add more broth as it cooks — the rice keeps absorbing liquid as it breaks down, and thinning it out is easier than trying to loosen a scorched pot.
Instructions:
- Combine & Simmer: Combine the rice, vegetable broth, ginger, and salt in a large pot. Bring to a boil, then reduce heat to low.
- Break Down the Rice: Simmer, stirring occasionally, for 35-40 minutes, until the rice breaks down into a thick, porridge-like consistency.
- Adjust Consistency: Add more broth or water if the congee becomes too thick.
- Season: Stir in the soy sauce and sesame oil.
- Serve: Ladle into bowls and top with green onions, fried shallots, and chili oil.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The jasmine rice adds a neutral, hearty base that soaks up the surrounding flavors. The grated ginger adds a bright, peppery warmth that lifts the other flavors. The salt sharpens and balances every other flavor in the dish. The soy sauce adds savory, umami depth.
Congee (Vegan)
Ingredients:
- 1 cup jasmine rice, rinsed
- 8 cups vegetable broth
- 1 tbsp grated ginger
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Sliced green onions, fried shallots, and chili oil, for topping
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The jasmine rice adds a neutral, hearty base that soaks up the surrounding flavors. The grated ginger adds a bright, peppery warmth that lifts the other flavors. The salt sharpens and balances every other flavor in the dish. The soy sauce adds savory, umami depth.
Prep:
Stir occasionally throughout the long simmer, and don't be afraid to add more broth as it cooks — the rice keeps absorbing liquid as it breaks down, and thinning it out is easier than trying to loosen a scorched pot.
Instructions:
- Combine & Simmer: Combine the rice, vegetable broth, ginger, and salt in a large pot. Bring to a boil, then reduce heat to low.
- Break Down the Rice: Simmer, stirring occasionally, for 35-40 minutes, until the rice breaks down into a thick, porridge-like consistency.
- Adjust Consistency: Add more broth or water if the congee becomes too thick.
- Season: Stir in the soy sauce and sesame oil.
- Serve: Ladle into bowls and top with green onions, fried shallots, and chili oil.
