I was craving Mushroom Congee but I didn’t want to use rice. Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia. I made it with tempeh instead and loved it. I imagine this dish will work with rice Cauliflower or a small cooked white bean in place of the tempeh.
1 package (8 ounces) tempeh
1/2 cup dried shiitake mushrooms
1 and 1/2 inches fresh ginger root
2 Tablespoons onion power
1 teaspoon garlic power
3 cups water
1. Shred the tempeh with a grater.
2. Peel the ginger and mince it.
3. In a saucepan mix all the ingredients together. Cook over high heat and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Serve immediately.