Slow-Cooked Vegetarian Congee
This vegetarian congee is a gentle, gut-friendly meal that’s easy to digest and deeply nourishing! The slow-cooked rice softens into a smooth, porridge-like texture that supports gut health.
It’s also excellent for immune support thanks to its nutrient-rich, plant-based ingredients. Vegetable broth delivers essential minerals, while carrots and leafy greens add important nutrients. Dried shiitake mushrooms are incredible, offering natural compounds that help strengthen immune function. Ginger adds anti-inflammatory and antimicrobial benefits. Finally, onion also provides prebiotic fibres that help feed and support healthy gut bacteria.
Beyond its health benefits, this congee is warm, comforting, and full of flavour. The slow cooking process brings out a subtle sweetness from the vegetables and a deep umami richness from the mushrooms. Toppings like sesame oil, chilli oil, shallots, and greens add layers of texture and taste, making each bowl both wholesome and delicious!
Ingredients
4 cups filtered water
4 cups vegetable broth or stock
1 cup rice
1-2 carrots
1 zucchini
1 onion
3-5cm ginger knob
3 dried shitake mushrooms
1 tbl sea salt
OPTIONAL TOPPINGS
2 shallots (sliced)
Handful of leafy greens
1 tsp sesame seeds
1 tsp sesame seed oil
1 tsp chilli oil
TIME: 5-10 hours // SERVES: 6-8 adultsPrepare the rice for steaming by rinsing under running water three times, or until the water runs semi-clear. Once rinsed, add to the slow-cooker. Add in the filtered water and vegetable broth or stock.
Prepare your vegetables by cutting them to your desired size. The smaller you cut them, the better they will integrate into the final congee consistency. Add in the sea salt and mix all the ingredients until combined.
Place on high heat for 5 hours or low heat for 8-10 hours. The end consistency should be similar to porridge, and if it gets to thick, add more liquid.
Serve with the optional toppings.
Enjoy!
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