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Veganuary - day 15: Seaweed and Mushroom Congee

This is day 15 of Veganuary. This month, I will share my vegan (mostly) Vietnamese recipes and show you how vegan food is simply delicious food.

Anyone can make congee! If you have leftover cooked rice, you can turn it into this delicious bowl of congee. Whether you’re sick or want something comforting during a snow day (like how it is in nyc right now), this recipe is for you. The food styling and toppings were inspired by Chef Minh Phan’s seaweed mushroom congee from her former restaurant, Porridge and Puffs. I’ve never tried it in person, but I’d like to think this is what it could taste like.

Recipe down below! The recipe will be published on my website next week.

For the congee
1/2 cup leftover cooked short or medium-grain white rice
1 tsp vegan chicken bouillon base
4 cups water

For the seaweed
1 tbsp dried seaweed (wakame, pre-cut)
1 tsp soy sauce
1 tsp sesame oil
0.5 tsp salt

For the mushrooms
1 king oyster mushroom, slice into half moon shape
1 tbsp sweet soy sauce
1 tbsp oil

For everything else
microsprouts
fried onions
annatto oil

1. Heat up 4 cups of water in a pot. Add the cooked rice and vegan chicken base. Cover and simmer for 30 minutes, stir with a spoon every 10 minutes to prevent it from sticking.
2. Rehydrate the dried seaweed with 1 cup of hot water for 5 minutes. Drain and season.
3. Heat a pan with oil and add the mushrooms. Cook for 5 minutes. Add the sweet soy sauce and cook for a few more minutes.
4. Assemble the congee with as much microsprouts, fried onions, seaweed, and mushrooms you’d like. Finish off with annatto oil.

#congee #riceislife #plantbased