Easy Vegan Instant Pot Congee Recipes

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VEGAN CONGEE RECIPE (JOOK)



Vegan Congee Recipe (Jook) image

This vegan congee (jook) recipe uses few ingredients and is easy to make. The recipe includes stovetop and Instant Pot cooking directions.

Provided by Lisa Lin

Categories     Rice

Time 1h25m

Number Of Ingredients 15

1 cup jasmine rice
6 dried shiitake mushrooms
4 cups water (divided)
5 cups vegetable broth ((see note 1))
2 to 3 stalks lemongrass (sliced into 3 to 4-inch chunks)
2-inch piece of ginger (peeled and sliced)
2 cloves garlic (smashed)
1 teaspoon kosher salt (add more to taste (see note 2))
soy sauce
chili oil
ground white pepper
furikake
fried onions
finely sliced scallions
youtiao (Chinese fried dough sticks) (see note 4)

Steps:

  • Rinse the rice once and drain the rice.
  • Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.
  • Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 41.7 g, Protein 3.6 g, Fat 0.1 g, Sodium 780 mg, Fiber 1.7 g, Sugar 3.2 g

EASY VEGAN INSTANT POT CONGEE



Easy Vegan Instant Pot Congee image

Comforting vegan rice porridge, made in the instant pot with dried mushrooms, garlic, and ginger for umami. This savory meal is topped with vegetables, sesame seeds, and green onions.

Provided by Amanda Paa

Categories     Dinner

Time 1h

Number Of Ingredients 8

1 cup dry white rice, (long grain or jasmine)
7 cups water
1 teaspoon sea salt
1 ounce dried shitake or dried mixed mushrooms
3 cloves garlic, (thinly sliced)
1 thumb sized chunk of ginger, (cut into 4 pieces)
tamari (gluten-free) or soy sauce
any toppings listed in body of blog post

Steps:

  • Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
  • Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
  • Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
  • Once finished cooking, let the congee fully naturally release.
  • Open the lid and stir. Remove ginger chunks with a slotted spoon.
  • Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
  • Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!

INSTANT POT® VEGAN CORN CONGEE



Instant Pot® Vegan Corn Congee image

Short-grain rice and fresh corn is cooked in vegetable broth in the Instant Pot® to cut down on time without compromising flavor. This is a vegan and gluten-free version of the Asian comfort food. It can be used as a base to serve additional ingredients on the side like cooked chicken or turkey. This will keep in the refrigerator for up to 5 days.

Provided by Buckwheat Queen

Categories     Asian Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

1 cup uncooked short-grain white rice
7 cups vegetable broth, divided
1 ear fresh corn
1 (2 inch) piece fresh ginger, peeled and grated
1 pinch salt and freshly ground white pepper to taste
3 spring onions, sliced
½ cup roasted peanuts
½ cup crushed roasted peanuts
6 tablespoons toasted sesame oil
3 teaspoons sesame seeds
3 teaspoons spicy chili crisp sauce

Steps:

  • Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
  • Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
  • Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 41.7 g, Fat 28.9 g, Fiber 4.8 g, Protein 9.9 g, SaturatedFat 3.9 g, Sodium 784.9 mg, Sugar 5.4 g

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