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    Home > Recipes > Gluten-Free Vegan Recipes

    Silky Vegan Congee (Mushroom)

    Updated: Dec 24, 2022 | Published: Jul 27, 2016 | by Amanda | 6 Comments

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    Combining soft slow-cooked rice with earthy mushrooms, this silky vegan congee is a big hug in a bowl. It's simple, nourishing and the ultimate comfort food.

    A front-on image of mushroom congee set on a table with a bowl of radishes

    This vegan congee takes me to such a happy place; it is a perfect bowl of  comfort. Our little corner of the world is wet and cold and my skin tingles every time I walk out the door.  This congee is such a blessing, its warmth radiates through the clay bowl to my frost-gnarled fingers. It's just like a big old hug.

    close up image of an olive-coloured bowl of silky congee with roasted radishes, fried mushrooms and scallions

    What is Congee?

    Congee is a type of rice porridge hugely popular in Asian countries. It is usually served for breakfast or during yum cha and can be sweet or savoury. My congee today is a basic congee simply using rice and stock. I love congee for so many reasons:

    • it's super easy to make
    • if you're on a budget, congee is your best friend really using only 2 base ingredients
    • congee is the ultimate comfort food
    • you can choose any topping you like making it your own. 

    I  know, I know rice cooked in stock doesn't sound terribly sexy but slow cooking rice in good quality stock creates a delicious alchemy occurs. Somewhere on its  journey to deliciousness, the rice and stock combine to create a smooth, almost silken consistency. Add garlic, ginger and sesame oil to the mix and this rice dish gets terribly sexy, you know...for a bowl of rice.

    How to Make Vegan Congee

    Congee is so super to make. 

    • Heat a little oil in a large pot
    • Add the rice and stock and any aromatics and bring it up to a soft boil
    • Reduce the heat and cook, stirring regularly, until the mixture is creamy, thick and soupy.
    • Serve with your toppings

    What to Serve With Congee

    To make my silky vegan congee I simply added earthy mushrooms and served my rice porridge with a side of salted roasted radishes.

    Congee plays well with so many foods - you can simply add pickles, kimchi or sautéed vegetables but we have recently planted radishes and I was super excited to begin experimenting. 

    silky mushroom congee with roasted radishes 3

    I am so glad I did. Raw radishes have a sharpness that can be overpowering in any dish but roasting them changes their modus operandi. Roasted radishes are subtle with just a hint of their former heat combined with a slight sweetness. While they could easily be pickled to offset the creaminess of congee, I am a roast radish convert.

    This vegan congee recipe screams comfort, simplicity and balance. The combination of sweet, slightly tart radish, creamy rice and earthy mushrooms creates a full, balanced bowl that satisfies but doesn't overdo. Happy places should always be so easy to find.

    FAQS

    Can I freeze congee?

    Yes. You can freeze the basic congee recipe but it's best to add your "add-ons" like grilled mushrooms or vegetables after you've thawed and re-heated the congee. If freezing, make the congee and separate the batch you want to freeze. Cool the congee completely before popping it in a freezer-proof container labelled with recipe name and date. Freeze for up to 3 months. 

    Can I swap white rice for brown?

    Yes you can - just make sure it is short grain brown rice. 

    Can I cook congee in a slow cooker?

    Absolutely, I have used my slow cooker to cook congee often. Cook on low for up to 8 hours.

    overhead image of a bowl of congee with fried mushrooms and scallions on a rustic wooden table

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Want more Asian-style recipes?

    Vegan Kimchi Crispy Mushroom Burgers

    Vegan Bao Buns with BBQ Mushrooms

    Spicy 10-Minute Kimchi Noodle Salad

    Make This Recipe

    A bowl of rice congee with text

    Silky Vegan Congee (Mushroom)

    Combining soft slow-cooked rice with earthy mushrooms and soy infused roasted radishes, silky mushroom congee with roasted radishes is a big hug in a bowl.
    4 from 1 vote
    Print Pin Rate
    Course: Main or Breakfast
    Cuisine: Chinese
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 serves
    Calories: 331kcal
    Author: Amanda Logan

    Ingredients 

    Congee

    • 1 tablespoon sesame oil
    • 1 tablespoon sunflower
    • 1 cup medium grain rice rinsed well
    • 4 cloves garlic crushed
    • 2 tbs grated young ginger
    • 8 cups chicken-style vegan or vegetable stock
    • 1 pinch salt
    • 6 swiss mushrooms washed and sliced
    • 3 spring green onions, sliced finely
    • 1 teaspoon tamari

    FOR THE ROASTED RADISHES

    • 1 bunch fresh radish washed, leaves removed
    • 1 teaspoon sesame oil
    • 1 teaspoon sunflower
    • 1 teaspoon tamari or soy sauce
    • a pinch of sea salt

    Instructions

    TO MAKE THE CONGEE

    • To make the congee, heat the sunflower and sesame oil slightly in a large pot over medium heat.
    • Add the garlic, ginger, rice and stock and bring to a soft boil.
    • Turn the heat down to very low and cook for 1 hour or until soft and silky, stirring every 10 minutes. I cooked mine to a loose, soupy consistency but you can cook longer for a firmer version. Add a pinch of salt if needed.

    TO MAKE THE ROASTED RADISH

    • To make the radishes, pre-heat the oven to 180 degrees C.
    • In a small roasting pan toss together the sesame and sunflower oil, the radishes and sea salt.
    • Roast in the oven for 20 minutes.
    • Toss through the soy sauce and return to the oven for another 5 minutes.
    • Sprinkle with a small handful of the sliced spring onions and set aside.

    Mushrooms

    • In a small sauté pan, heat a dash of sunflower oil and sauté the mushrooms with a pinch of salt until cooked.
    • To serve, spoon a ladle of congee into a bowl. Top with the fried mushrooms and a good pinch of sliced onions.
    • Slice the roasted radishes in half and place on top. Drizzle with a tiny amount of tamari and serve.
    Prevent your screen from going dark

    Nutrition

    Calories: 331kcal | Carbohydrates: 56g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 2061mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 0.9mg | Calcium: 11mg | Iron: 2.7mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    « Hazelnut Pear and Chocolate Muffins
    Japanese Tofu Curry »

    Comments

      4 from 1 vote (1 rating without comment)

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    1. ceecee dugdale says

      August 01, 2016 at 9:27 pm

      this sounds delicious, and so comforting! I love savoury dishes at any time of the day, and mushrooms are way up on my list of umami rich foods to enjoy:)

      Reply
      • Amanda says

        August 01, 2016 at 10:06 pm

        Thanks Ceecee! I love this combination too. The radishes have been a revelation.

        Reply
    2. johnhackerblog says

      July 28, 2016 at 12:20 pm

      I must say looks good.

      Reply
    3. samskitchen says

      July 28, 2016 at 6:10 am

      This looks and sounds like a perfect way to warm up and fill up :). Loooove rice in stock! The roster radishes look like little paradise apples. Sx

      Reply
    4. Michelle Alston says

      July 27, 2016 at 10:51 am

      I love roasted radish, it's my favourite way to eat them! This dish looks so warming and almost like a hug in a bowl 😉 Lovely recipe as always : )

      Reply
      • Amanda says

        July 27, 2016 at 11:10 am

        Roasted radish is my new favourite vegetable. So delicious. I was dreaming of Summer with the last post but Winter won't be ignored today. Thanks for the kind words. xx

        Reply
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