Breakfast Congee Recipe Vegetarian: Easy & Healthy Bowl

There’s nothing quite as comforting as a warm bowl of congee for breakfast. This humble rice porridge is a staple in many Asian households, beloved for its creamy texture and soothing qualities.

Traditionally made with just rice and water, congee can be endlessly customized with a variety of toppings and mix-ins. Today, I’m excited to share a vegetarian breakfast congee recipe that’s both nourishing and utterly delicious.

Whether you’re looking for a cozy start to your day or a gentle meal when you’re feeling under the weather, vegetarian congee is sure to satisfy. Packed with flavor from fresh ginger, shiitake mushrooms, and a medley of colorful toppings, this dish is as beautiful as it is tasty.

Plus, it’s easy to prepare and highly adaptable—perfect for busy mornings or leisurely brunches alike.

Why You’ll Love This Recipe

• Comforting & Nourishing: Congee is gentle on the stomach and full of wholesome ingredients, making it ideal for breakfast or anytime you need a little comfort food.
• Customizable: You can easily swap in your favorite veggies and toppings for a bowl that suits your taste.
• Simple Ingredients: This recipe uses pantry staples and easy-to-find vegetables—no fancy equipment required.
• Make-Ahead Friendly: Prepare a big batch and reheat throughout the week for a quick, satisfying breakfast.
• Vegan Option: Substitute a few ingredients and you have a completely vegan congee!

Ingredients

Equipment

• Large pot or Dutch oven: For simmering the congee.
• Cutting board and knife: For prepping vegetables and toppings.
• Ladle: For serving the hot congee.
• Measuring cups and spoons: For accuracy.
• Small skillet (optional): For frying shallots or garlic.
• Bowls and spoons: For serving.

Instructions

1. Rinse the Rice:

   Place 1 cup of jasmine or short grain rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps achieve a smoother porridge texture.

2. Combine Ingredients in Pot:

   Add the rinsed rice, 7 cups of vegetable broth (or water), and sliced ginger to a large pot or Dutch oven. Bring to a boil over medium-high heat.

3. Simmer the Congee:

   Once boiling, reduce the heat to low and simmer uncovered, stirring occasionally to prevent sticking. Cook for 50-60 minutes, or until the rice breaks down and the mixture is creamy and thickened.

   Add more broth or water if needed to reach your desired consistency.

   Tip: For a smoother texture, stir vigorously or use a whisk near the end of cooking to break up the rice grains.

4. Add Mushrooms & Carrots:

   During the last 15 minutes of cooking, add the sliced shiitake mushrooms and julienned carrot. Stir to combine and let them soften in the hot congee.

5. Stir in Greens:

   In the final 5 minutes, add the chopped bok choy (or other greens). Stir until just wilted.

6. Season to Taste:

   Remove the ginger slices and discard. Stir in 1 teaspoon salt (or to taste), 1/4 teaspoon white pepper (optional), and a drizzle of sesame oil.

   Taste and adjust seasoning as needed.

7. Prepare Toppings:

   While the congee cooks, prep your toppings: slice green onions, chop cilantro, fry shallots or garlic (if desired), and toast peanuts or cashews.

8. Serve:

   Ladle the hot congee into bowls. Top with green onions, cilantro, fried shallots, toasted nuts, and a drizzle of chili oil or chili crisp if you like some heat.

   “The beauty of congee is in the toppings—mix and match for a new flavor experience every time!”

Tips & Variations

• Rice Type: Try short grain, jasmine, or even brown rice for a heartier texture. Adjust liquid and cooking time for whole grains.
• Make It Creamier: Stir in a splash of unsweetened coconut milk in the last 5 minutes for extra richness.
• Time Saver: Use a rice cooker or Instant Pot for a hands-off version. Pressure cook on high for 20-25 minutes, natural release.
• Add Protein: Top with a soft-boiled egg or silken tofu for a protein boost (make sure to keep it vegetarian).
• Flavor Boost: Add a dash of soy sauce or tamari, or stir in miso paste for umami depth.
• Make Ahead: Congee thickens as it sits. Reheat with extra broth or water to loosen it up.
• Low-Waste: Add leftover veggies or greens from your fridge to reduce food waste.

Did you know? Congee is a popular breakfast in China, but each region and country has its own spin—from savory to sweet versions!

Looking for more breakfast ideas? Try our Creamy Oatmeal Bowl, Vegetarian Shakshuka, or Homemade Granola.

Nutrition Facts

Nutrition will vary based on toppings and type of broth used. For a lower sodium version, opt for low-sodium vegetable broth and adjust salt to taste.

Serving Suggestions

• Traditional: Serve with Chinese crullers (youtiao) for dunking, or steamed buns on the side.
• Fresh: Add sliced avocado, radish, or cucumber for a modern twist.
• Protein Power: Top with marinated tofu cubes or a six-minute egg for a heartier meal.
• Asian-Inspired: Sprinkle with seaweed flakes, pickled ginger, or a dash of soy sauce.
• Brunch Style: Set up a congee bar with different toppings so everyone can build their own bowl.

“The best part of breakfast congee is letting everyone customize their bowls to their own liking—don’t be afraid to get creative!”

Conclusion

Breakfast congee is a beautiful, versatile dish that brings warmth and nourishment to your morning routine. As you’ve seen, it’s incredibly easy to make and endlessly adaptable to suit your cravings and what you have on hand.

Whether you’re enjoying a simple bowl with just a few toppings or going all-out with a colorful array of garnishes, vegetarian congee is sure to satisfy.

I hope you give this recipe a try and discover just how comforting and flavorful homemade congee can be. Don’t forget to experiment with different vegetables, toppings, and seasonings—each bowl is a new culinary adventure!

For more cozy breakfast inspiration, check out our Creamy Oatmeal Bowl, Vegetarian Shakshuka, or Homemade Granola. Enjoy your delicious start to the day!

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