Hey, You’re Gonna Love This Cozy Bowl
If you’ve never had congee before, think of it like a warm, savory rice porridge.
It’s creamy, comforting, and feels like a hug in a bowl.
This vegan version still has all that rich flavor without needing any animal products.
I make this when I need something soothing, simple, and filling—but still packed with flavor.
It’s easy to customize too.
Toss in tofu, mushrooms, scallions, or whatever’s in the fridge.
Let’s get into it.
What You’ll Nee
- 1 cup jasmine rice (rinsed)
- 8 cups water (or low-sodium vegetable broth)
- 1-inch knob fresh ginger, peeled and sliced
- 2 cloves garlic, smashed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt (adjust to taste)
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon neutral oil (like avocado or canola)
- 1/2 cup scallions, thinly sliced (green part only)
- Optional: chili crisp, black pepper, toasted sesame seeds for topping
Why I Love This Recipe
This one’s special. I started making vegan congee during a rainy season when I was craving something comforting but clean. It’s become my go-to when I want to hit reset or just slow down.
- Feels like a warm hug
- Zero-fuss ingredients
- Super easy on digestion
- Naturally gluten-free and vegan
- Total fridge-cleanout meal
Why This Recipe Works (Quick Science)
Congee works because rice slowly breaks down in a large volume of liquid, releasing starch that turns the broth thick and silky. It’s not about the rice staying intact—it’s about it dissolving just enough to give you that creamy, spoon-coating texture. The ginger and garlic infuse deep flavor as it simmers low and slow.
Tools You’ll Need
- Medium pot with lid
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Small sauté pan
Pro Tips
- Rinse your rice to remove extra starch and avoid gumming up too early.
- Low and slow is the game—don’t rush it, it needs time to break down.
- Stir occasionally to keep rice from sticking to the bottom.
- Use broth instead of water if you want extra flavor.
- Make a double batch—it reheats like a dream.
Substitutions & Variations
- Use brown rice for more texture (increase cook time by 20 mins).
- Swap shiitake mushrooms for cremini or oyster mushrooms.
- Add tofu cubes for protein.
- Use tamari instead of soy sauce for gluten-free.
Make Ahead Tips
Make the congee base ahead and store it plain. Reheat with a splash of water or broth and add your toppings fresh. It holds up for 4–5 days in the fridge.
How to Make Vegan Congee
Step 1: Rinse the Rice
Add 1 cup jasmine rice to a fine mesh strainer and rinse under cold water until water runs mostly clear.
Step 2: Add to Pot with Aromatics
Add rinsed rice, 8 cups water, 1-inch sliced ginger, and 2 smashed garlic cloves to a medium pot. Turn heat to high.
Step 3: Simmer
Once boiling, reduce to low heat. Cover loosely and let simmer for 45–60 minutes, stirring occasionally. Rice should break down and turn porridge-like.
Step 4: Sauté the Mushrooms
While the congee simmers, heat 1 tbsp neutral oil in a sauté pan. Add 1 cup sliced shiitake mushrooms and cook 5–7 mins until golden and soft.
Step 5: Season the Congee
Once thickened, stir in 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp salt (or to taste).
Step 6: Serve and Top It Off
Ladle congee into bowls. Top with sautéed mushrooms, 1/2 cup sliced scallions, a little black pepper, and optional chili crisp or sesame seeds.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 5 days.
- It will thicken as it cools—just stir in a splash of water or broth when reheating.
- Reheat gently on the stove or in the microwave.
Common Mistakes
- Using too little liquid: This is a porridge, not risotto. Don’t skimp!
- Cooking too fast: High heat will just evaporate the water before the rice breaks down.
- Not stirring: Rice sticks. Stir every so often, especially near the end.
- Undersalting: Taste before serving. You’ll likely need a touch more salt.
What to Serve With Vegan Congee
- Steamed greens like bok choy or spinach
- Quick cucumber salad with rice vinegar
- Kimchi for a fermented, spicy kick
- Pan-fried tofu or tempeh
FAQ
Can I use brown rice?
Yes! It’ll take longer (about 1 hour 15 mins) and stay a little more textured, but it works great.
Can I freeze congee?
Technically yes, but it’s best fresh or refrigerated. It can get gummy when thawed.
What type of rice works best?
Jasmine is my go-to, but any white rice (short or long grain) works. Avoid pre-cooked or parboiled types.
Can I make it in an Instant Pot?
Totally! Use 1 cup rice + 7 cups water, cook on high for 20 minutes, natural release.
🌱 You Got This
You just made one of the coziest, most comforting vegan meals around. Let it simmer low and slow, take in the aroma, and enjoy every spoonful. If you try this recipe, leave a comment and let me know how you liked it—or if you added your own spin. I’d love to hear what you think!