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Quick & Easy Vegan Congee Recipe

This quick& easy Vegan Congee Recipe is so good, you will want to have it every day. Simply dump all the ingredients in one pot, boiling for 20 minutes with no stir!!

Vegan-congee-rice-porridge-jook

This recipe is indeed the best emergency Rice Porridge for every occasion. Set up the timer, come back after 20 minutes, and the heart-warming congee is right here waiting for you!

Congee Recipe

I love eating a bowl of hot congee for breakfast. Sometimes I wanna have congee before going to work, but I don’t have any leftover rice in the fridge. Umm…well…I forgot how exactly I came up with this one-pot no-stir Vegan congee recipe, but I guess that’s because I like to dump everything in one pot, set up the timer on my phone, then go brush my teeth and equip myself for work in 20 minutes…when the timer beeps, come back to the kitchen, having a big bowl of rice congee then off to work.

Vegan-congee-rice-porridge-jook

This is not a traditional Chinese Congee recipe as I use Japanese Kombu Tsuyu (kombu soup base) as the instant broth. But, as long as it tastes nice, who cares?

P.S.: The 20 minutes of cooking time from cold water only applies to the 3 servings recipe. When you multiply the recipe, the larger amount of water takes longer to heat up. If you multiply the recipe, the total cooking time will be further 10 minutes cooking after the liquid starts boiling.

What’s Congee (Rice porridge/Jook)?

Congee is a type of rice porridge eaten in Asian countries. When eaten as plain rice congee, it’s often served with some side dishes. When adding some ingredients such as protein, vegetables, and flavorings, it’s mostly served as a main meal on its own.

There are many different variations and names for it across Asia. Such as Congee, Conjee, Juk, Jook, White porridge, Dilute Rice, Zhou…etc. Despite its many names, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water or broth. In mainland China, congee was made with whatever grains were available locally: millet, cornmeal, barley…etc.

Vegan-congee-rice-porridge-jook

Back in the old days, there was a saying” Rich men eat rice, poor men eat jook.” Rice porridge (congee) was classified as ” The poor man’s meal.” By using a relatively small amount of rice, adding water to pump up the volume in order to feed the whole family. Therefore, traditionally, it’s kinda a bad omen if you eat congee during Chinese New year.

Ingredients You will need

For this delicious vegan congee, you only need a few ingredients. Let’s have a look at what we need!

Vegan-congee-rice-porridge-jook
  • RiceWhite rice only. It’s better to use medium or short grain type of rice for congee, most of the time I use Jasmine Rice (when I don’t have broken rice) and Broken Rice. When using broken rice, you need to add more water( broken rice is rice grains that were broken in the milling process, and sorted out. It has a different, softer texture from “unbroken” rice, and absorbs flavors more easily. It cooks much faster.) P.S. Don’t use Basmati or long grain rice, they just taste not right in congee.
  • Kombu Tsuyu (Kombu Soup base)– I use this soup base a lot when I need an instant soup, noodles soup, or congee. Kombu Tsuyu is a concentrated soup based made from kombu and soy sauce. The flavor is rich, tangy, sea-like saltness, with a depth of sweetness. It has loads of health benefits, as well as great taste.
  • Crispy Fried Onion– Crispy fried onion is usually found in the condiments section or aisle of Asian grocery stores or supermarkets. They are usually made from Red onions or French shallots. It has a satisfying crunch and a sweet and oniony, salty taste.
  • Vegetable Broth +Water– Pick a neutral-flavoured Vegetable broth with low-sodium as we gonna add more seasonings to it. Or, if you have time, why not make your own? Check this article How to make Asian-Style Vegetable Stock
  • Celery+Cabbage+Scallion(Spring Onion)– Finely chopped celery (you can peel celery skin to get rid of the fibrous skin), Cabbage, and Scallion (Green Onion/Spring Onion). Surprisingly, these three vegetables go so well in vegan congee!

Congee Toppings

Vegan-congee-rice-porridge-jook
Vegan-congee-rice-porridge-jook
  • Crispy Fried Onion– Extra crispy fried onion on the congee.
  • Red Chili Flakes– This is optional. You can skip it if you don’t eat spicy food.
  • Scallion(spring onion/green onion)-Thinly sliced fresh scallion is a must-have!

P.S. If you like your congee fancier, get creative! Shredded Nori, Toasted Sesame Seeds, Saute some sliced mushrooms, tofu, and vegetables, Grilled Bok Choy, Pickled cucumber, pickled chillies, or Daikon Radish.

Vegan-congee-rice-porridge-jook

How to make

Vegan-congee-rice-porridge-jook

Grab a heavy-bottomed deep saucepan (or a deep enough pot), add Vegetable Broth, Water, Kombu Tsuyu, Crispy Fried Onion, Finely Chopped Celery, Cabbage, and Ground White Pepper.

Wash the rice at least three times and drain, then add the rice into the saucepan.

Put the lid on, turn on the gas on medium-high heat, set up a timer for 20 minutes. Let it be a gentle boil/soft boil, not a vigorous, bubbling boil.

After 20 minutes, open the lid, use a ladle quick stir then serve. Topped with crispy fried onion, thinly sliced scallion, and red chili flakes (optional). Or other toppings.

vegan-congee-recipe(rice-porridge_jook)

How to make the quick congee creamier?

I received feedback from readers asking about how to make congee creamier. Here is a quick shortcut for you. You can use an immersion blender (in Australia, we call it a stick blender) to give the cooked congee a final whiz up! You can adjust the blender time according to how creamy you like it. In Asia, we often feed babies and the elderly the puree-like congee to prevent them from choking.

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Hope you enjoy this Vegan Congee recipe!

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Vegan-congee-rice-porridge-jook

Quick & Easy Vegan Congee Recipe(Rice Porridge/Jook)

This quick& easy Vegan Congee Recipe (Rice Porridge/Jook) is so good, you will want to have it every day. Simply dump all the ingredients in one pot, boiling for 20 minutes with no stir!!
5 from 9 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 162kcal
Author: SHU-CHUN

Equipment

  • 1  a heavy-based deep saucepan( or a deep enough pot)

Ingredients

  • ½ Cup Rice Note1
  • 1 stick Celery (5" long) Finely chopped
  • 2 oz Green Cabbage (70 gram) Finely chopped

Broth

Toppings

Instructions

  • Grab a heavy-bottomed deep saucepan( or a deep enough pot), add Vegetable Broth, Water, Kombu Tsuyu, Crispy Fried Onion, Finely Chopped Celery, Cabbage, and Ground White Pepper.
  • Wash the rice at least three times and drain, then add the rice into the saucepan.
  • Wash the rice at least three times and drain, then add the rice into the saucepan.
  • After 20 minutes, open the lid, use a ladle quick stir then serve. Topped with crispy fried onion, thinly sliced scallion, and red chili flakes(optional). Or other toppings. (Note4 and Note5)

Video

Notes

Note1- White rice only! It’s better to use medium or short grain type of rice for congee, most of the time I use Jasmine Rice and Broken Rice. When using broken rice, you need to add more water ( broken rice is rice grains that were broken in the milling process, and sorted out. It has a different, softer texture from “unbroken” rice, and absorbs flavors more easily. It cooks much faster.) P.S. Don’t use Basmati or long grain rice, they just taste not right in congee.
Note2- Pick a neutral-flavored Vegetable broth with low-sodium as we gonna add more seasonings to it.
Note3- Crispy fried onion is usually found in the condiments section or aisle of Asian grocery stores or supermarkets. 
Note4- P.S.: The 20 minutes cooking time from cold water only applies to the 3 servings recipe. When you multiply the recipe, the larger amount of water takes longer to heat up. If you multiply the recipe, the total cooking time will be further 10 minutes cooking after the liquid starts boiling.
Note 5- You can use an immersion blender to give the cooked congee a final whiz up to make your congee creamy! You can adjust the blender time according to how creamy you like it.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 436mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg

Fluffy Diary

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I just wanna be with you!

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5 thoughts on “Quick & Easy Vegan Congee Recipe”

  1. 5 stars
    So yummy! I am trying to eat more healthy so this is a great choice because it’s so filling. It was very easy to make. Thanks so much!

    Reply
    • Hi Vicky,

      I’m so happy you enjoyed it. If you like to receive more new recipes and news from me,
      please feel free to join my newsletter. I’ll be sending out new information on a regular basis.
      Have a good day!

      Shu-Chun xx

      Reply

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