Vegetarian Congee
Mum's Vegetarian Congee will soothe your soul. This recipe is kid friendly and gets naturally sweetened by the vegetables!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 US cup brown rice ((or whichever grain you prefer))
- 400 g / 0.9 lb king oyster mushroom
- 2 vegan abalone
- 500 g / 1.1 lb Chinese burdock
- 100 g / 0.22 lb lion's mane mushroom
- 115 g / 0.25 lb vegetarian ham
- 1 kg / 2.2 lb Chinese cabbage
- 3 carrots
- 1 1/2 tbsp salt ((or to taste))
- 2 1/2 tbsp vegan fish sauce
- 1 1/2 tbsp vegetable stock powder
- 5 L / 21.1 US cup water
Instructions
- 1
Dry roast the rice grains in a pan on low heat for 10 minutes or until golden brown.Note: Brown rice is darker than white rice, so when it starts to turn golden, leave it for a minute longer because it won't be as golden as what it could have been if it had been white rice.
- 2
Chop the Chinese cabbage into small pieces and cube the carrots, roughly 1cm (0.4") wide.
- 3
Bring the water to a boil in a pot and add the carrots and Chinese cabbage ribs (the hard part of the vegetable).
- 4
Rinse the vegetarian abalones and add them into the pot.
- 5
Season the broth with the vegetable stock powder, fish sauce and salt. Let it simmer on medium heat for 10 minutes.
- 6
Chop the king oyster and lion's mane mushrooms and burdock 1cm (0.4") wide, bring the pot to a boil and add them in along with the roasted rice.
- 7
Cube the vegetarian ham. When the liquid begins boiling, add the remaining Chinese cabbage and ham in.
- 8
Let it simmer for 15 minutes, then take the vegetarian abalones out and dice them into cubes. Put them back into the pot and stir through.
- 9
Serve the Vegetarian Congee immediately as is!