clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Savory Vegan Congee

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Cook Time: 90
  • Total Time: 1440
  • Yield: 4 1x


Every once in a while I need something savory at breakfast rather than the usual sweet oatmeal. This perfectly hits the spot every time. It also makes a comforting and soothing meal for when you’re not feeling 100%.


  • 1 cup brown rice (I used long grain), soaked in water overnight, rinsed and drained
  • 3 cups water
  • 3 cups low sodium vegetable broth
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 1 1″ piece of fresh ginger root (peeled), grated
  • 3 Tbsp. tamari or low sodium soy sauce
  • 1 tsp. nutritional yeast
  • 8 shiitake mushrooms, stemmed and thinly sliced
  • 1/41/2 tsp. ground black pepper
  • Large handful of baby kale, or other green
  • Cilantro, for topping, optional
  • Chopped scallions, for topping, optional


  1. Add all of the ingredients, except for the kale and toppings, to a medium-sized pot. Bring to a boil, then turn down the heat so that the rice is at a simmer. Cook, stirring occasionally, for 60-90 minutes, or until rice is tender and most of the liquid has cooked off (but not dry). About 10 minutes before cooking has finished, stir in the baby kale.
  2. Taste and adjust seasonings. Divide between four bowls and sprinkle with optional toppings.


  • Pre-soaking the rice isn’t necessary, but I’ve gotten into the habit. It speeds up the cooking time and I think makes for a moister end product.
  • You can also use dried mushrooms. Just chuck some in with all of the other ingredients.
  • This can be made in a rice cooker as well.
  • Updated 11/25/2016: I’ve also made this in my Instant Pot. Just chuck everything into the pot – including the kale. Reduce the amount of liquid to 3 1/2-4 cups and cook for 10 minutes. Release the pressure after about 6 minutes. The consistency of the rice will be different (not as puffy), but it’s absolutely delicious.


  • Serving Size: 4
  • Calories: 229
  • Sugar: 3
  • Sodium: 1421
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 46
  • Protein: 8
  • Cholesterol: 0