Vegan Fish Congee

Vegan Fish Congee is a comforting rice porridge infused with umami-rich flavors, featuring plant-based 'fish' made from mushrooms and seaweed. This dish offers a delightful twist on traditional Chinese congee, perfect for a warming meal any time of the day.

Ingredients

• Jasmine rice - 100 grams
• Water - 1.5 liters
• King oyster mushrooms - 100 grams, sliced
• Nori seaweed - 5 grams, torn into pieces
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice and 1.5 liters of water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and let the rice simmer, stirring occasionally, for about 30 minutes until the rice is soft and the mixture thickens into a porridge consistency.
4. While the rice is cooking, heat the sesame oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
5. Add the sliced king oyster mushrooms to the skillet and cook for about 5-7 minutes until they are tender and golden brown.
6. Stir in the torn nori pieces and soy sauce, cooking for an additional 2 minutes until the nori is wilted and mixed well with the mushrooms.
7. Once the congee has reached the desired consistency, season with salt and black pepper to taste.
8. Serve the congee in bowls, topped with the mushroom mixture, chopped green onions, and garnish with fresh cilantro.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 1.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains essential nutrients from mushrooms and seaweed, supporting overall wellness.

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