5 Ways to Cook Delicious and Light Vegetarian Porridge for the Family

Prepare the ingredients

Wash the sticky rice, regular rice, and mung beans thoroughly, then soak them in water for about 10 minutes to soften.

Clean the oyster mushrooms, straw mushrooms, and fresh shiitake mushrooms, cut off the stems, soak them in diluted salt water, then rinse with clean water, drain, and cut into bite-sized pieces.

Finally, remove the roots from the green onions, wash them thoroughly, and chop them finely.

Cook the vegetable mixture

Heat a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add the mushrooms and stir-fry until cooked, seasoning to taste.

Cook the porridge

Add the rice and mung beans into a pot, add 350ml of cold water, and simmer until soft. Be sure to add more water while simmering the porridge, stir well, and cover.

When the porridge is nearly cooked, add the stir-fried mushrooms, use a spoon to stir well and adjust the seasoning. Cook for another 5 minutes before turning off the heat.

Final Product

The vegetarian mushroom porridge, once completed, has an eye-catching color from vegetables, soft and tender porridge, with a naturally sweet taste along with chewy mushrooms that are very delicious.

Serve the porridge in a bowl, sprinkle a little ground pepper and chopped green onions on top, and enjoy it while it’s still hot.

Prepare the ingredients

First, rinse the mung beans with water to clean off the dirt, then soak the beans for about 4 – 5 hours, and then remove the skins. You can also choose to buy pre-peeled mung beans.

The shiitake mushrooms and wood ear mushrooms should be soaked in hot water until soft, then chopped finely.

Crush the tofu and cut half of the tofu skin into small bite-sized pieces. Peel the carrot, wash it clean, and then chop it finely.

For the remaining tofu skin, wash it clean and soft, then let it drain.

Wash 100 grams of regular rice to remove dirt, then let it dry and grind it into small pieces.

Mix the filling

Put all the shiitake mushrooms, wood ear mushrooms, half of the chopped tofu skin, crushed tofu, a little basil, chopped carrot, roasted peanuts, and soaked mung beans into a bowl and mix well with 2 teaspoons of seasoning powder and 1 teaspoon of seasoning granules.

Roll and steam the filling

You spread the washed and softened bean curd sheets, then add the mixed filling from above, and use plastic wrap to tightly roll the outer layer of the vegetarian sausage.

Put a pot of water on the stove, turn on high heat to boil the water quickly, after the water boils, place the vegetarian sausage in the steaming basket, cover the pot and steam the sausage for about 25 – 30 minutes.

Cook the porridge

Put a pot on the stove, add about 2 liters of water to the pot, add 100g of crushed rice and stir well. Cook the porridge on high heat until you see the rice expand and soften, then reduce the heat and add 3 – 4 teaspoons of banh flour.

Next, add fresh mushrooms and cook for another 20 minutes before turning off the heat.

Scoop the mushroom porridge into a bowl and add the vegetarian sausage along with a little green onion, Vietnamese coriander, and dill to eat together. You can sprinkle a little ground pepper to enhance the aroma of the porridge.

Final Product

The vegetarian mushroom porridge has a very attractive aroma along with beautiful colors from various mushrooms and vegetables. The porridge is soft and well-cooked, blending with the naturally sweet taste and the chewy, delicious texture of the mushrooms that will surely make you fall in love.

Prepare the ingredients

Soak shiitake mushrooms in diluted salt water, cut off the stems, then rinse them thoroughly and drain in a basket. Peel and wash the carrots, then dice them. Fried tofu should be cut into bite-sized cubes.

Wash the sticky rice and regular rice until clean, drain, and put into a pan to lightly roast until the rice grains are slightly golden. Rinse the mung beans several times with water until clean, soak in water for about 1 – 2 hours, then drain.

Rinse the dried lotus seeds, and if using fresh lotus seeds, remove the lotus seed core. Cilantro should have its roots removed, washed clean, and then chopped finely.

Cook the vegetable mixture

Put the lotus seeds into a pot and boil with about 2 cups of water until soft, occasionally skimming off the foam with a spoon.

Heat a pan on the stove, add 2 teaspoons of cooking oil, and stir-fry the shiitake mushrooms and carrots for about 3 minutes. Next, add the tofu, stir well, and season with 2 teaspoons of salt, then continue stirring for about 5 minutes before turning off the heat.

Cook the porridge

Add rice and mung beans to the pot along with 1 cup of water, cook on low heat until the rice expands and the mung beans are soft, then turn off the heat.

Add lotus seeds, shiitake mushrooms, carrots, and stir-fried tofu to the porridge, simmer on low heat for about 15 – 20 minutes, stirring occasionally to prevent the porridge from burning.

Finally, season with 1/2 teaspoon of vegetarian seasoning and then turn off the heat.

Final product

Vegetarian mixed porridge has an irresistible aroma and is full of colors from various vegetables. When eating, you will feel the porridge is soft and mushy with the creamy taste of tofu, lotus seeds, or the chewy texture of mushrooms, which is very appealing.

Scoop the porridge into a bowl, sprinkle with ground pepper and cilantro, and enjoy while it’s still hot.

Prepare the Ingredients

Peel the carrot and white radish, wash them clean, and cut them into small cubes.

Soak the straw mushrooms in diluted salt water, then cut off the stems, wash them clean, and cut them in half.

Wash the brown rice thoroughly and let it drain.

Cook the Vegetable Mixture

Heat a pan on the stove, add 2 teaspoons of sesame oil, then add the radish, carrot, and straw mushrooms to stir-fry. Season with 1 teaspoon of vegetarian seasoning and 1 teaspoon of soy sauce, then stir for about 5 minutes before turning off the heat.

Add the brown rice to the hot oil and fry for about 10 minutes.

Cooking porridge

Bring the brown rice and about 1 liter of water to a boil over low heat until the porridge is soft.

Pour the entire sautéed mixture into the pot of porridge, cook for about 3 more minutes, then season to taste and turn off the heat.

Final product

Finally, you just need to scoop the porridge into a bowl and enjoy right away! It’s really simple, isn’t it?

Vegetarian brown rice porridge is truly on par with other savory dishes. From the very first glance, you will be attracted by the distinctive red color of brown rice!

Moreover, the porridge is thick, rich, and has a sweet taste from the vegetables, and it’s complemented by white radish and straw mushrooms, making it very effective in reducing greasiness so everyone can eat it without wanting to stop!

Prepare the ingredients

Chicken thigh mushrooms soaked in diluted salt water for about 10 minutes. Next, take the mushrooms out and rinse them under clean water, then squeeze them dry. After that, shred the mushrooms into small pieces like chicken breast.

Peel the carrot, wash it clean, and then dice or chop it finely.

Remove the skin from the corn, discard the silk, wash it clean, then separate the kernels, keeping the corn cob to cook with the porridge. This method will help the broth taste sweeter.

Wash the rice clean, drain, and then roast it until golden over medium heat.

Stir-fry the chicken thigh mushrooms

Place a pan on the stove, add 1 teaspoon of cooking oil, 1 minced garlic clove, and sauté until fragrant and golden.

Next, add the shredded chicken thigh mushrooms, stir-fry quickly over high heat for about 5 minutes. Then, season with 1/2 teaspoon of salt, stir well, and turn off the heat.

Cook vegetarian shredded chicken porridge

Add to the pot the ingredients including toasted rice, 500ml of water, corn core, a little salt, and cook over medium heat for 20 minutes to let the rice grains expand evenly.

Next, remove the corn core, add the sautéed chicken thigh mushrooms, carrots, corn kernels, 2 teaspoons of seasoning, 1 teaspoon of sugar, and 1/4 teaspoon of monosodium glutamate.

Cook the porridge for another 5 minutes until the ingredients are fully cooked, taste again for seasoning, then turn off the heat.

Finally, serve the porridge in a bowl, add chopped green onions and cilantro, a little ground pepper, and enjoy.

Finished Product

The shredded chicken porridge is delicious, hot, with a harmonious color of porridge grains, carrots, corn kernels, green onions, and an incredibly appealing aroma.

The porridge grains are fluffy, soft, with seasoning that is just right. The vegetables and mushrooms are sweet and refreshing. Enjoying this dish on a cold rainy day is truly delightful.