Vegan Congee with Ginger
This comforting and nourishing vegan congee is a perfect breakfast or light meal. Made with jasmine rice, fresh ginger, and a touch of soy sauce, it's simple to prepare and deeply satisfying. Adjust the consistency to your liking for a warm and grounding dish.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 235 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupjasmine rice, rinsed
- 8 cupwater
- 2 pcsginger, peeled and thinly sliced
- 1 tbspsoy sauce
garnish
- 1 tspsesame oil(optional)
- 2 pcsgreen onion, chopped(optional)
- 1 pinchwhite pepper(optional)
Equipment
spoon · ladle · large pot
The method
Step by step
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
About 2 min
Cook’s note: Rinsing removes excess starch, which helps prevent the congee from becoming too gummy.
- 2
Combine the rinsed rice, water, and sliced ginger in a large pot.
About 1 min
- 3
Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking.
About 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 50-60 minutes, stirring every 15 minutes.
About 1 hr
Cook’s note: Stirring prevents the rice from sticking to the bottom and ensures even cooking. The longer it simmers, the creamier the congee will be.
- 5
The congee is ready when the rice grains have broken down and the mixture has thickened to a creamy consistency.
Cook’s note: If the congee becomes too thick, you can add a little more hot water to reach your desired consistency.
- 6
Stir in the soy sauce.
Cook’s note: Taste and adjust seasoning if needed.
- 7
Ladle the hot congee into bowls and garnish with sesame oil, chopped green onion, and a pinch of white pepper, if desired.
About 1 min
Cook’s note: For extra flavor, you can add other toppings like crispy fried shallots or pickled vegetables.
Per serving
Nutrition
- Calories
- 235.3kcal
- Protein
- 4.9g
- Carbs
- 48.2g
- Fat
- 1.7g
- Fibre
- 0.6g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover congee in an airtight container in the refrigerator.
Reheat on the stovetop over low heat, adding a splash of water or vegetable broth to thin it out if needed.
More recipes
All recipesmain course
Yunnan Mushroom Hot Pot
This warming hot pot is a celebration of earthy mushrooms, a staple in Yunnan cuisine. A flavorful broth is simmered with an assortment of mushrooms and vegetables, perfect for a communal and comforting meal. It's naturally vegan and deeply satisfying.
55 minbreakfast
Overnight Oats with Berries
Oats soaked overnight in yogurt and topped with mixed berries — prep the night before, grab and go.
5 min 375 kcaldessert
Freezer Peanut Butter Pie
A quick and easy no-bake dessert featuring layers of vanilla ice cream and a sweet peanut butter mixture in a pre-made graham cracker crust. This pie sets up in the freezer and is perfect for making ahead of time.
4 hr 30 min 458 kcalbreakfast
Vegan Dosa
These thin, crispy vegan dosas are a traditional South Indian pancake made from a fermented batter of rice and lentils. They are naturally gluten-free and dairy-free, offering a delicious and wholesome start to your day.
12 hr 40 minside dish
Coconut Rice
Fluffy, fragrant coconut rice that makes a perfect accompaniment to many Southeast Asian dishes. The subtle sweetness and creamy texture complement spicy and savory flavors beautifully.
35 min 564 kcalmain course
Spinach and Ricotta Cannelloni
This classic Italian-inspired dish features tender cannelloni pasta tubes filled with a creamy mixture of spinach and ricotta cheese. Baked in a rich tomato sauce and topped with melted mozzarella, it's a comforting and satisfying vegetarian meal.
1 hr 10 minbreakfast
Egyptian Ful Medames
Experience the authentic flavors of Egypt with this traditional Ful Medames, a hearty and aromatic fava bean stew. Slow-cooked to tender perfection and seasoned with bright lemon, rich olive oil, fragrant garlic, and earthy cumin, this naturally vegan dish offers a comforting and nourishing start to any day.
1 hr 15 min 291 kcal