Comforting Shiitake and Kale Congee [Vegan]

Congee is a ubiquitous and comforting traditional rice porridge deeply rooted in the cuisines of numerous Asian nations. This comforting dish is gentle on the stomach, making it an ideal choice for children, those recovering from illness, and seniors, yet its versatility ensures that nearly everyone savors it as a complementary side or as a satisfying main course with a range of toppings. This variation of congee is crafted with a blend of wholesome components, including nutty brown rice, earthy shiitake mushrooms, nutrient-rich kale, and invigorating ginger. When someone is recovering from an illness or struggling with fatigue, a nourishing, comforting bowl of this dish can be a truly restorative reprieve.

Contents

Warm Comforting Shiitake and Kale Congee (Vegan)To create this nourishing congee recipe, you will need the following ingredients: * 1 cup of shiitake mushrooms, sliced * 2 cups of water * 1/4 teaspoon of sea salt * 2 tablespoons of vegan soy sauce or tamari * 1 tablespoon of sesame oil * 1 small onion, thinly sliced * 2 cloves of garlic, minced * 2 cups of kale leaves, stems removed and chopped Cozy Up with a Warm Bowl of Shiitake and Kale Congee: A Soothing Vegan Recipe Notes Nutritional Information Warm and Comforting Vegan Shiitake and Kale Congee Recipe

Warm Comforting Shiitake and Kale Congee (Vegan)

To create this nourishing congee recipe, you will need the following ingredients:

* 1 cup of shiitake mushrooms, sliced
* 2 cups of water
* 1/4 teaspoon of sea salt
* 2 tablespoons of vegan soy sauce or tamari
* 1 tablespoon of sesame oil
* 1 small onion, thinly sliced
* 2 cloves of garlic, minced
* 2 cups of kale leaves, stems removed and chopped

One cup of brown rice, specifically long-grain, is initially soaked in water overnight before being thoroughly rinsed and drained.
3 cups water
Three cups of low-sodium vegetable broth.
1 small onion, diced
6 cloves garlic, minced
One 1-inch piece of fresh ginger root, peeled and finely grated.
Three tablespoons of tamari or low-sodium soy sauce.
1 teaspoon nutritional yeast
Eight Shiitake mushrooms, carefully stemmed and thinly sliced for optimal flavor and texture.
1/4-1/2 teaspoon ground black pepper
A generous serving of baby kale, or alternative leafy greens.
Cilantro, for topping, optional
Chopped scallions, for topping, optional

Cozy Up with a Warm Bowl of Shiitake and Kale Congee: A Soothing Vegan Recipe

Combine all the ingredients, excluding the kale and toppings, within a medium-sized pot. Simmer the rice mixture over low heat until the liquid has been absorbed and the rice is tender.
Cook the mixture, stirring every so often, for a duration of 60 to 90 minutes, or until the rice reaches a tender consistency and nearly all excess moisture has been absorbed – but not entirely, as it should still retain some humidity. Ten minutes prior to the cooking process being complete, gently fold in the baby kale.
Taste and adjust seasonings. Serve in four separate bowls and garnish with desired toppings.