Mushroom and Leek Congee (Vegan and Gluten Free)

Makes 2-4 servings
Congee is a rice porridge dish typically eaten for breakfast in China and other Asian countries. Making congee is a simple process. All you have to do is boil a pot of rice and water and simmer the mixture until the rice becomes tender and silky. You can eat congee plain or add a variety of flavorful mix ins. Growing up, my mother would often make savory congee with chicken and egg. Congee is also great to eat if you are feeling under the weather because it’s light, comforting, and easy to digest. For this recipe, I added mushrooms, leeks, ginger, and liquid aminos to create a satisfying dish full of umami flavor.



1 tablespoon Earth Balance butter
1 inch knob of ginger, sliced
1 large leek, sliced¼ pound shiitake mushrooms, sliced
¼ pound cremini mushrooms, sliced
1 cup jasmine rice, rinsed
8 cups water
1 tablespoon + 1 teaspoon liquid aminos



  1. Heat Earth Balance butter in a large pot over medium heat. Add leeks and mushrooms and sauté for 5 minutes. Season with 1 teaspoon of liquid aminos. Transfer cooked leeks and mushrooms to a bowl and set aside.
  2. To the same pot, add rice, water, and ginger. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
  3. After 20 minutes, add in mushrooms, leeks, and 1 tablespoon liquid aminos. Stir to combine and simmer for 5 minutes.
  4. Ladle congee into a serving bowl and enjoy!


By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.