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Vegetarian Congee in a pot.
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5 from 1 vote

Vegetarian Congee

Mum's Vegetarian Congee will soothe your soul. This recipe is kid friendly and gets naturally sweetened by the vegetables!
Prep Time20 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Vietnamese
Servings: 6
Calories: 400kcal
Author: Jeannette


  • 2 US cup brown rice (or whichever grain you prefer)
  • 400 g / 0.9 lb king oyster mushroom
  • 2 vegan abalone
  • 500 g / 1.1 lb Chinese burdock
  • 100 g / 0.22 lb lion's mane mushroom
  • 115 g / 0.25 lb vegetarian ham
  • 1 kg / 2.2 lb Chinese cabbage
  • 3 carrots
  • 1 1/2 tbsp salt (or to taste)
  • 2 1/2 tbsp vegan fish sauce
  • 1 1/2 tbsp vegetable stock powder
  • 5 L / 21.1 US cup water


  • Dry roast the rice grains in a pan on low heat for 10 minutes or until golden brown.
    Note: Brown rice is darker than white rice, so when it starts to turn golden, leave it for a minute longer because it won't be as golden as what it could have been if it had been white rice.
  • Chop the Chinese cabbage into small pieces and cube the carrots, roughly 1cm (0.4") wide.
  • Bring the water to a boil in a pot and add the carrots and Chinese cabbage ribs (the hard part of the vegetable).
  • Rinse the vegetarian abalones and add them into the pot.
  • Season the broth with the vegetable stock powder, fish sauce and salt. Let it simmer on medium heat for 10 minutes.
  • Chop the king oyster and lion's mane mushrooms and burdock 1cm (0.4") wide, bring the pot to a boil and add them in along with the roasted rice.
  • Cube the vegetarian ham. When the liquid begins boiling, add the remaining Chinese cabbage and ham in.
  • Let it simmer for 15 minutes, then take the vegetarian abalones out and dice them into cubes. Put them back into the pot and stir through.
  • Serve the Vegetarian Congee immediately as is!


  • Use sweet vegetables. Mum does this for stocks so that the flavor is naturally sweet and needs no extra sugar.
  • Use fresh ingredients. While frozen vegetables are easily available, using fresh ones will ensure maximum freshness, nutrients and flavor.
  • Garnish with freshly ground pepper. A little will go a long way to make this Vegetarian Congee taste warmer.
  • We use brown rice for this recipe, but you can use whichever you like. Just keep in mind that different types have different cooking times.
  • Mum buys all the meatless toppings from our local vegan shop in the frozen section. They're all optional and can be easily substituted for other ingredients depending on your preference and what's available to you.
  • There are many options for a vegan fish sauce, but the one Mum uses is from the brand Red Lotus.


Calories: 400kcal | Carbohydrates: 40g | Protein: 19g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2484mg | Potassium: 669mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6003IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 3mg