Recipes, Responsible Living

Lionheads’ Congee

During my year off from my full-time job last year, I don’t think I was sick once. Since I returned to work recently, I’ve already been sick twice. This latest cough/cold I have made me crave a traditional Chinese dish called congee. It’s usually made with a lot of meat, seafood and MSG in restaurants. Here is a simple, healthy recipe that will make you feel a better. Not only is it tasty, but it also had a soothing effect on my very sore throat. Even if you’re not sick, this is a nice dish for a cool autumn day.

Vegan, Gluten-Free

Time: 45-50 minutes


7 cups        water

1 cup          jasmine white rice

1/2 cup       organic TVP

600g           frozen mixed veggies

2 tbsp         garlic, minced

2 tsp           ginger powder

2 tsp           toasted sesame oil

1 tbsp         black sesame seeds to garnish (optional)

salt to taste


  1. In a large pot, boil the 6 cups of water. When the water is boiling, add the rice. Reduce heat to medium-high. Add the veggies. Stir every few minutes. You can add more or less water for a thinner or thicker consistency. After about 40 minutes, the congee should be ready.
  2. While the rice and veggies are cooking, pan-fry the minced garlic. Add the garlic into the rice and veggies.
  3. While the rice and veggies are cooking, in a small saucer, boil 1 cup of water. When the water is boiling, add the TVP. Turn heat off. Let sit for about 10 minutes. Rinse with cold water. Add to the pot of rice and veggies.
  4. Add the ginger powder and sesame oil. Salt to taste.


1) If there are leftovers, you will likely have to add some water when you re-heat it.

2) For a soy-free option, replace the TVP with 1/2 cup of yellow or green lentils. Cook the lentils with the rice.