Arroz Caldo Recipe Vegetarian Style: Easy & Delicious Guide

Arroz caldo is a beloved Filipino comfort food, traditionally a warm and hearty chicken rice porridge that soothes the soul. But what if you’re vegetarian or simply looking to enjoy a meatless version without compromising on flavor?

This vegetarian arroz caldo recipe is just what you need. It’s a fragrant, creamy, and savory dish that uses plant-based ingredients, fresh aromatics, and umami-rich seasonings to mimic the classic flavors.

Perfect for chilly days, sick days, or anytime you want a bowl of cozy goodness, this recipe is easy to make, adaptable, and deeply satisfying. Whether you’re a seasoned arroz caldo fan or a curious foodie, get ready to fall in love with this nourishing twist!

In this post, I’ll walk you through why this vegetarian arroz caldo is so special, what you’ll need, and how to make it step-by-step. Plus, I’ve included tips to customize it to your taste and some tasty serving suggestions.

Let’s dive in and bring a little Filipino warmth to your kitchen!

Why You’ll Love This Recipe

This vegetarian arroz caldo is a perfect blend of simplicity and flavor. Unlike traditional versions that rely on chicken broth and meat, this recipe uses a vegetable broth base with mushrooms and ginger to build rich depth and aroma.

The rice becomes creamy and tender, soaking up all the delicious spices and seasonings.

It’s also incredibly versatile—you can easily add your favorite vegetables or tofu for added nutrition and texture. Plus, it’s naturally gluten-free and can be made vegan by using plant-based toppings.

Whether you’re cooking for yourself, family, or friends, this arroz caldo is comforting, wholesome, and sure to please even meat-eaters.

And the best part? You only need a handful of pantry staples to make it, making it a great last-minute meal that feels special and nourishing.

Ingredients

• 1 cup glutinous rice (sticky rice), rinsed
• 6 cups vegetable broth (homemade or store-bought, low sodium preferred)
• 1 cup mushrooms (shiitake or button, sliced)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2-inch piece of ginger, peeled and julienned
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 teaspoon ground black pepper
• Salt to taste
• 1 lemon or calamansi, for garnish
• Chopped green onions and fried garlic for topping
• Optional: firm tofu cubes or boiled chickpeas for extra protein

Equipment

• Large pot or Dutch oven
• Wooden spoon or ladle
• Knife and cutting board
• Measuring cups and spoons
• Fine mesh strainer (for rinsing rice)
• Serving bowls

Instructions

1. Prepare the rice: Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the porridge from becoming too gummy.
2. Sauté aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and julienned ginger. Cook until fragrant and softened, about 3-4 minutes.
3. Add mushrooms: Stir in the sliced mushrooms and cook for another 3 minutes until they release their moisture and become tender.
4. Cook the rice: Add the rinsed rice to the pot and stir well, coating the grains with the aromatic mixture.
5. Add broth and simmer: Pour in the vegetable broth, soy sauce, and pepper. Stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally to prevent sticking.
6. Simmer until creamy: Let the rice cook for about 30-40 minutes, or until it breaks down and the porridge reaches a creamy consistency. Add more broth or water if it becomes too thick.
7. Season and add protein: Taste and adjust salt or soy sauce as needed. If using tofu or chickpeas, stir them in during the last 5-10 minutes to warm through.
8. Serve hot: Ladle the arroz caldo into bowls and garnish with chopped green onions, fried garlic, and a squeeze of lemon or calamansi juice for bright acidity.

Tips & Variations

“For a richer flavor, try toasting the rice lightly in the oil before adding broth.”

Feel free to experiment with different vegetables like carrots, corn, or spinach to add color and nutrition. You can also use brown rice for a nuttier taste and more fiber, but cooking time will increase.

If you prefer a thicker porridge, reduce the broth slightly or cook longer. For a thinner consistency, add warm water or broth as needed while cooking.

For a vegan twist on the traditional toppings: replace fried garlic with crispy shallots and use a splash of coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

This vegetarian arroz caldo is wonderful on its own, but you can elevate the meal with these accompaniments:

• A side of Green Chile Cheese Bread Recipe for some spicy, cheesy comfort.
• Try pairing it with a refreshing Green Goodness Juice Recipe to balance the warmth with fresh flavors.
• Finish your meal with a sweet treat like Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

This vegetarian arroz caldo recipe is a heartwarming dish that brings the essence of Filipino comfort food to your table without using any meat. Its creamy texture, aromatic ginger and garlic, and the umami from mushrooms create a satisfying bowl that nourishes body and soul.

It’s easy to prepare, budget-friendly, and perfect for all occasions—whether you’re feeling under the weather or simply craving something cozy.

With simple ingredients and straightforward steps, you can whip up this dish in no time and customize it to your liking. Plus, it’s a great introduction to Filipino cuisine for vegetarians and vegans alike.

Don’t forget to try the suggested pairings and explore other recipes on the site to keep your kitchen adventures exciting. Happy cooking and enjoy your delicious arroz caldo!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Arroz Caldo Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting Filipino rice porridge made vegetarian with mushrooms and ginger. Perfect for a warm, hearty meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup jasmine rice”, “6 cups vegetable broth”, “1 cup sliced shiitake mushrooms”, “1 medium onion, chopped”, “4 cloves garlic, minced”, “2-inch piece ginger, peeled and julienned”, “2 tablespoons vegetable oil”, “2 tablespoons soy sauce”, “Salt to taste”, “Freshly ground black pepper to taste”, “2 stalks green onions, chopped”, “Calamansi or lemon wedges (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse rice under cold water until water runs clear.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pot over medium heat; saut\u00e9 garlic, onion, and ginger until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms and cook for 3-4 minutes until softened.”}, {“@type”: “HowToStep”, “text”: “Add rice and stir to coat with the aromatics.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and soy sauce; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer, stirring occasionally, for 30-35 minutes until rice is soft and porridge thickens.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot topped with chopped green onions and a squeeze of calamansi or lemon if desired.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “6g”, “fatContent”: “5g”, “carbohydrateContent”: “38g”}}