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Vegan Congee closeup

Vegan Congee (Cháo Chay)

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  • Author: Veggie Anh
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Vegan Congee (Cháo Chay) is an easy-to-make meal using simple, affordable ingredients. It is my ultimate remedy for cold or sick days!


Units Scale
  • 6 dried shiitake mushrooms
  • 2 cups of hot water
  • 1 piece thumb-sized ginger
  • 1 clove of garlic
  • 1 lemongrass stalk
  • 1 cup of rice (jasmine or short-grain rice work best!)
  • 10 cups of water
  • 2 stalks scallion
  • 2 tbsp soy sauce
  • Salt and pepper


  • 400g firm tofu
  • Scallion slices
  • Cilantro
  • Chili oil


  1. Rehydrate the dried shiitake mushroom by pouring hot water on top and letting it sit for 30 minutes. 
  2. Peel and thinly slice the ginger and garlic.
  3. Cut the lemongrass into chunks and smash them to release their flavors.
  4. Wash the rice 3 times and rinse until the water runs clear. After rinsing the last time, pour 10 cups of water, together with the lemongrass, ginger, and garlic, and bring to a boil. 
  5. After coming to a boil, add the rehydrated shiitake mushrooms and the mushroom water and simmer for 45 minutes, stirring occasionally.
  6. Meanwhile, prepare your toppings: remove the mushroom from the congee and thinly slice. Pat dry, slice the tofu into bite-sized pieces and fry until golden brown.
  7. After this, the rice has broken down and forms a porridge texture. Add extra water if you want a thinner consistency. Season with soy sauce, salt and pepper, and add in the sliced scallions. Mix together.
  8. Serve the Congee in a bowl and top with fried tofu, more scallion, cilantro and chili oil.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vietnamese