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gluten-free and vegan congee with broccoli, scallions, tofu and peanuts

Gluten-Free + Vegan Congee

  • Yield: 4 1x


This is a delicious Chinese comfort food dish that makes a great week night dinner. It’s also great to make for dinner parties, where guests can customize their bowls with a variety of toppings.




  • 1 cup Cal Rose or medium grain rice
  • About 56 cups water, or as needed
  • Better Than Bouillon vegan no chicken base

Optional Toppings

  • Tamari, Soy sauce or Bragg’s Liquid Aminos
  • Sesame or hot chili oil
  • Chili paste
  • Sesame oil
  • Sriracha
  • Sautéed tofu
  • Dry roasted peanuts or cashews
  • Thinly sliced scallions
  • Baby spinach
  • Broccoli (sautéed or added to congee at the last minute)
  • Bok Choy
  • Sauteed mushrooms
  • Shredded cabbage
  • Bean sprouts
  • Cilantro


In a rice cooker with a porridge setting, or a 2- to 4-quart saucepan with lid, combine the rice and 5 cups of the water. Set the rice cooker to the porridge setting and turn on. If using a saucepan, bring mixture to a boil, then reduce to a simmer and partially cover. Continue simmering for about 1 1/2 hours. If using the saucepan, you will need to stir the congee occasionally. If the congee is too thick or stiff, or if you like it slightly thinner, add a little more water as needed. The congee will be soft and porridge-like when it’s done.

Once the congee is finished cooking, I add some vegan chicken bouillon to taste. I also like to add a few handfuls of spinach or chopped fresh broccoli, stir and close the lid for 5 minutes so the vegetables can steam.

Serve the congee hot. Ladle into individual bowls and garnish with toppings of choice.

The leftover congee can be refrigerated for up to 3 days. You can reheat it in the microwave, stirring in a little extra water to thin it out if needed. Adjust seasonings to taste.


Copyright © 2017 Julie Hasson

Gluten-Free + Vegan

  • Category: Dinner