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