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Fennel + Meyer Lemon Vegan Congee

Fennel + Meyer Lemon Congee

A fragrant, lemony and garlicky take on vegan congeecongee! that's soon to become your favorite
Prep Time 30 mins
Cook Time 1 hr
Course Breakfast, Main Course
Servings 8

Ingredients
  

  • 1 cup jasmine rice rinsed, sorted
  • 8 cups vegetable broth unsalted
  • 1 Meyer's lemon peel large pieces
  • 1 fennel stalk cut in two pieces
  • 4 garlic cloves smashed
  • 5 or 6 cardamom pods
  • 2 bay leaves
  • 1 tbsp Himalayan sea salt
  • 2 tsp white pepper
  • 2 - 3 inches ginger root cut into one inch pieces

Steamed Fennel

  • 1 or 2 fennel bulbs
  • 2 or 3 garlic cloves
  • 1/2 lemon

Instructions
 

  • Preheat oven to 400 degrees for the fennel bulbs.
  • Wrap the cardamom, garlic, and lemon peel in cheesecloth for easy removal. The bay leaves, ginger and fennel should be large enough to remove easily before serving.
  • Combine the first 10 ingredients in a large dutch oven and bring to a boil on high.
  • Once boiling is reached, cover with a slightly vented lid, and reduce to low heat.
  • Cook for one hour, checking and stirring every 10 -15 minutes, until the desired consistency is reached. I like for it to be thick, but still liquid.
  • Remove everything and place in a bowl for serving. Top with the steamed fennel.

Steamed Fennel

  • Cut the fennel bulbs in halves or strips (to speed things up).
  • Crush garlic cloves.
  • Place fennel bulbs and garlic in aluminum foil (I also place a sheet of parchment paper between the veg and the foil), creating a packet.
  • Squeeze the lemon juice over the vegetables and place on the aluminum foil. You can also add a pinch of salt.
  • Wrap it all tightly and place in the oven on a cookie sheet for about 20 minutes until the fennel is cooked but still has a bit of crunch.
  • Remove from the oven and slice the fennel into strips and place it on top of the congee.
  • Sprinkle with freshly ground black pepper if you'd like and enjoy!

Notes

You'll notice that an extra half of a lemon is laying around. Please feel free to squeeze the juice in with the congee for an extra lemon punch.
Keyword congee, easy recipes, vegan, vegan breakfast, vegan congee
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