Vegan Congee
Quick, easy, and delicious Vegan Congee made with leftover rice and garnished with a tasty peanut, mushroom, and edamame bean topping.
Servings: 4 servings
Ingredients
- 2 1/2 cups leftover white rice (Jasmine or Japanese)
- 4 cups vegetable broth (see notes)
- 1 tbsp olive oil
- 2 tsp grated or minced ginger
- 1/2 cup green onions, chopped
- 1/4 tsp salt or to taste
Topping
- 1 tbsp olive oil
- 3 cups finely chopped mushrooms
- 2 cloves garlic, finely chopped
- 1/2 tbsp chili garlic sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 cup frozen-shelled edamame beans
- 1/3 cup roasted lightly seasoned/salted peanuts
Instructions
- To make the congee, place the leftover rice and vegetable broth in a blender and blend for 10-20 seconds until the rice breaks down but still has visible small pieces.
- Take a large pot (5-6qt) and add olive oil. Heat it over medium-high heat for a few minutes, add the ginger and green onions, and stir-fry for 1-2 minutes.
- Add the blended rice and bring it to a boil, then simmer for 5 minutes or until it reaches your desired thickness. Add 1/4 tsp of salt or per your taste preference. Make sure to add enough salt so that it doesn't taste bland.
- To make the topping, heat olive oil over medium-high heat in a large pan and cook mushrooms until golden. Add garlic and cook until fragrant (1-2 mins). Stir in chili garlic sauce, soy sauce, mirin, edamame beans, and peanuts until heated and combined.
- To serve, add the congee to a serving bowl and garnish it with the mushroom, edamame bean, peanut topping, and sliced green onions. You can keep the leftovers for up to 5 days, and I suggest storing the congee and toppings separately.
Video
Notes
- Leftover rice. I suggest using 1 day old rice. If you use 2 to 3 day old rice, you may need to simmer it for 10 minutes because the rice will be dryer.
- For vegetable broth, I prefer Knorr vegetable instant stock mix because of its MSG, which mimics umami-like chicken broth. You can use your favourite broth; using vegetable base Better Than Bouillon will make the congee darker. For an authentic appearance, opt for lighter coloured broth.
- Congee too thick. Add a little water or broth to thin it down to your desired consistency. Make sure to reheat it before serving.