Slow Cooker Vegan Congee

Serves 6

25 Minute Prep Time

By Morgan Shupe on February 24, 2016 , categorized in Breakfast, Dinner

Sick of sweet oatmeal, pastries or smoothies for dessert? Congee is a comforting savory porridge often eaten for breakfast in China and many other parts of Asia. You can add the ingredients to your slow cooker before you head to bed, and wake up to a warm bowl of rice porridge, waiting for delicious toppings.

Ingredients

  • Congee:
  • 1 1/2 cups white rice (short or long grain)
  • 3 quarts vegetable broth
  • 2 in. ginger, sliced
  • 3 green onion stems, cut in half
  • Vegetables:
  • 1 tsp oil
  • 2 cloves garlic, minced
  • 1 in. ginger, minced
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup Chinese broccoli (or broccolini, broccoli raab, or regular broccoli), thinly sliced
  • 2 cups mustard greens (or other leafy green)
  • Salt or Tamari (to taste)
  • Garnish:
  • Peanuts , chopped
  • Fresh fried shallots
  • Thinly sliced green onions
  • Toasted sesame seeds
  • Diced tofu cubes
  • Kimchi , to taste
  • Chili paste, to taste
  • White pepper, to taste

Preparation

  1. In a slow cooker, cook rice with vegetable broth, ginger and green onion on high for 4 hours covered (or on low for 8 hours). Stirring occasionally and adding more liquid if needed. The finished product should be thick but soupy. Remove ginger and scallions, discard.

  2. In a large pan, heat oil. Sauté ginger and garlic for a few minutes or until fragrant. Add in shiitake mushrooms and cook for 3 to 5 minutes. Add in broccoli and cook until broccoli is tender about 5 to 10 minutes depending on size of broccoli. Add in greens and cook until wilted. Season with salt or tamari.

  3. Pour congee into a large serving bowl and top with vegetables.

  4. Serve hot with white pepper and any additional garnishes.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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