Vegan Chicken Porridge
Discover the ultimate comfort food with this hearty and flavorful Vegan Chicken Porridge! Made with creamy short-grain brown rice simmered in rich vegetable broth, this plant-based twist on a classic is packed with umami thanks to soy-based "chicken" strips sautéed with ginger, garlic, soy sauce, and sesame oil. Each bowl is brimming with customizable textures and aromas, featuring fresh cilantro, scallions, crispy fried shallots, and toasted sesame seeds for a finishing touch that’s both vibrant and earthy. Perfect for cozy mornings, quick lunches, or soothing dinners, this wholesome vegan recipe is as satisfying as it is nourishing, coming together in under an hour with minimal prep. Whether you're searching for vegan comfort food or healthier alternatives to traditional porridge, this recipe is bound to delight your taste buds and warm your soul!
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Recipe Information
Ingredients
- 1 cup short-grain brown rice
- 6 cups vegetable broth
- 200 grams soy-based 'chicken' strips
- 1 inch piece fresh ginger
- 3 cloves garlic
- 2 pieces scallions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 3 tablespoons fried shallots
- 2 tablespoons toasted sesame seeds
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the rinsed brown rice and vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 30-35 minutes, stirring occasionally until the rice is fully cooked and the porridge has thickened.
While the rice is cooking, peel and finely chop the ginger and garlic.
In a pan over medium heat, add the soy-based 'chicken' strips, finely chopped ginger, and garlic. Saute for about 5-7 minutes or until the 'chicken' is lightly browned and aromatic.
Season the 'chicken' mixture with soy sauce and sesame oil, then remove from heat and set aside.
Once the rice porridge reaches the desired consistency, stir in the 'chicken' mixture. Season with salt and black pepper to taste.
Slice the scallions thinly and chop the fresh cilantro.
Serve the porridge hot in bowls, garnished with sliced scallions, cilantro, fried shallots, and toasted sesame seeds for an extra layer of flavor and texture.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7690 mg | 334% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 24.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3724 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
