Vegan Mushroom Congee Recipe
May 10, 2022 • Updated Apr 21, 2025
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There’s nothing quite like a warm, soothing bowl of mushroom congee. The gentle aroma of sautéed leeks, the warming spice of fresh ginger, and the deep, earthy flavour of mushrooms come together in the ultimate comfort dish. This version takes a plant-based approach while still delivering that rich, savoury depth you crave.
What is Congee?
Congee is a traditional Chinese rice porridge, loved for its soft, creamy texture and regional variations across many Asian countries. It can be served plain and loaded up with toppings or infused with flavour, like this version featuring mushroom powder, ginger, and garlic. Often enjoyed for breakfast, it’s a simple yet deeply nourishing dish that can be tailored to your taste.
Why You’ll Love This Recipe
This dish is pure comfort in a bowl – creamy, rich in umami, and incredibly easy to make. The slow-simmered rice breaks down into a silky texture, soaking up the warming aromatics of ginger and garlic. Mushrooms add a deep, savoury element, while a few carefully chosen toppings take it to the next level. Plus, it’s packed with ingredients known for their immune-boosting properties, making it as healing as it is delicious.
If you love cozy, nourishing meals like this, you might also enjoy my three mushroom quinoa soup. For a baked version of creamy, plant-based comfort, try this creamy quinoa mushroom bake. If you’re looking for another warming, savoury dish with deep fermented flavours, doenjjang jiggae (Korean fermented soybean stew) is another great choice.
Ingredients You’ll Need
Here’s everything you’ll need to make this cozy, umami-packed mushroom congee! Check the recipe card below for the full details and exact measurements.
- Leek (white part only): Provides a subtle sweetness and aromatic base. If unavailable, shallots or onions can be used as alternatives. You can keep the tops for veggie broth.
- Ginger: Adds warmth and a slight peppery bite. Ground ginger can substitute fresh ginger if necessary.
- Garlic: Load up your congee with plenty of fresh garlic. It adds a rich, savoury depth.
- Long-grain white rice: Essential for achieving the classic creamy texture of congee. Short-grain rice can be used for a thicker consistency but if you want a slightly fluffier texture, basmati rice is a great alternative.
- Water: Serves as the cooking medium, allowing the rice to break down into a porridge-like consistency. Veggie broth can be used to introduce additional flavour.
- Mushroom powder: A powerhouse ingredient that enhances the umami. You can make your own by blending dried shiitake mushrooms into a fine powder.
- Veggie bouillon: Adds a ton of flavour with just a single ingredient!
- Kosher salt: Enhances the overall flavours. Adjust to taste.
How to Make This Mushroom Congee Recipe
Step 1: Heat a touch of neutral oil in a large pot over medium-high heat. Add the leeks and sauté until soft and fragrant. Add ginger and garlic and sauté for another minute or 2. (Cooking time may vary depending on where you are and what kind of stove you have.)
Step 2: Add rice, mushroom powder, and veggie bouillon, and sauté again for about 2 minutes.
Step 3: Next add the cups of water, bring the pot to a rolling boil, then drop the heat to a low simmer and cook for about 30 minutes, or until nice and thick.
Step 4: Season with salt to taste and top with desired toppings.
Secrets to Success
- You can choose whatever type of rice you prefer just note it will affect the texture. Some good options are white jasmine rice, brown rice, or Japanese rice.
- Wanting to make this in an instant pot? Set it to high pressure for 20 minutes, then let the pressure release naturally for 10 minutes before stirring.
- If your congee thickens too much, stir in extra liquid while reheating until you reach your preferred consistency.
- This is a full meal on its own but if you want to add tofu cubes or tempeh to give it some more protein you totally can!
Serving Suggestions
This congee is a blank canvas – customize it with toppings to suit your taste. Here are some of my favourites:
- Toasted sesame oil: A drizzle enhances the nuttiness.
- Sautéed sliced mushrooms: Adds texture and even more depth.
- Tamari or gluten-free soy sauce: A little splash rounds out the umami.
- Chili oil: A touch of spice makes all the difference.
- Green onions: Sprinkled on top for freshness and mild bite.
- Sesame seeds: A crunchy, nutty finishing touch.
- Fresh herbs: Cilantro, Thai basil, or scallions brighten up each spoonful.
Pair your final dish with a light, refreshing side like a spicy cucumber salad or a pesto power salad, which balances the rich, creamy texture of the porridge. If you love rice-based comfort foods, you might also enjoy onigiri chazuke, a Japanese dish that combines rice balls with a savoury, warming broth.
Storage Tips
Leftover congee thickens as it sits but can easily be revived. Store it in an airtight container in the fridge for up to three days. To reheat, warm it on the stove, adding a little water or broth to loosen the texture. Stir occasionally until heated through.
Recipe FAQs
Absolutely! Let it cool, then transfer it to freezer-safe containers. It’ll keep for up to a month. Thaw overnight in the fridge before reheating.
A pinch of white pepper or a drizzle of chilli oil adds a subtle heat that complements the earthiness of the mushrooms beautifully.
This congee is a great way to enjoy a nourishing, plant-based meal that soothes the body and satisfies the soul.
More Delicious Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Mushroom Congee (with Ginger, Leeks, & Mushrooms)
Ingredients
- 1/4 cup leek stem white part, finely sliced
- 2 tsp ginger finely minced
- 4 cloves garlic finely minced
- 1 cup long grain rice uncooked
- 8 cups water
- 1 tbsp mushroom powder
- 2 tsp veggie bouillon
- salt to taste
- garnish
- toasted sesame oil
- cordycep mushrooms*
- tamari or gluten free soy sauce to taste
- chili oil
- scallions
Instructions
- In a large pot, sauté leek with a touch of neutral oil until fragrant and tender. Add ginger and garlic and sauté for another minute or 2.
- Add rice, mushroom powder and veggie bouillon and sauté again for about 2 minutes.
- Next add water, bring the pot to a rolling boil, then lower the heat to a simmer and cook for about 30 minutes, or until nice and thick.
- Season with salt to taste and top with desired toppings.
Notes
- You can choose whatever type of rice you prefer just note it will affect the texture. Some good options are white jasmine rice, brown rice, or Japanese rice.
- Wanting to make this in an instant pot? Set it to high pressure for 20 minutes, then let the pressure release naturally for 10 minutes before stirring.
- If your congee thickens too much, stir in extra liquid while reheating until you reach your preferred consistency.
- This is a full meal on its own but if you want to add tofu cubes or tempeh to give it some more protein you totally can!
Nutrition information is automatically calculated, so should only be used as an approximation.
