Congee is the name of a type of rice porridge that's popular in East Asian countries. Lugaw, a Filipino congee traditionally made with rice, is plain on its own, but gets it's spunk from various toppings and condiments. This gluten-free option, with a buffet-style toppings spread, is perfect for parties.

Quinoa Lugaw: Filipino Congee [Vegan]



For the Quinoa Lugaw:
  • 2 cups white quinoa, thoroughly rinsed
  • 8 cups vegetable broth
  • 3 tablespoons cooking oil
  • 4 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled, minced
  • 2 tablespoon ginger, peeled and sliced
  • A pinch of safflower
  • A pinch of salt and black pepper
  • A few pieces of sliced green onion for garnish (optional)
For the Toppings:
  • Fresh or fried tofu
  • Yuba strips
  • Fried tempeh
  • White fungus, soaked in water to reconstitute
  • Vegan chicharron (vegan pork rinds)
  • Sauteed oyster mushrooms
  • Sauteed trumpet mushrooms
  • Wood ear mushrooms, rinsed
  • Seitan chunks, cooked per package directions
  • Roasted seaweed
  • Green onion
  • Roasted garlic


Quinoa Lugaw:
  1. In a medium pot, add quinoa and water. Heat over medium heat for 20 minutes, stirring occasionally
  2. On a separate pan, saute garlic, onion, and ginger in oil until soft, tender and fragrant.
  3. Transfer sauteed ingredients in the pot of quinoa. Stir well.
  4. Add vegetable broth, safflower, salt, and pepper. Cook for another 15-20 minutes, stirring occasionally.
  5. Taste and if needed, add more vegetable broth and salt.
  6. Keep mixing until soup becomes thick and quinoa is tender.
  7. Turn off heat and serve hot with toppings and garnishes.
To Serve:
  1. Arrange toppings in small dishes on a table. Serve warm with the lugaw.


The quinoa can be replaced with rice.


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