Lugaw is Filipino savory rice porridge, traditionally made with chicken. This vegan version uses tofu, is super warm and comforting, and is packed full of immune boosting garlic and ginger. Similar to chicken noodle soup, it’s often served as a cold and flu remedy, but is delicious anytime!
Vegan Lugaw with Salt and Pepper Bok Choy
- 3 Tbsp cooking oil
- 3 Tbsp fresh ginger, minced
- 8 cloves garlic
- 10 cups water
- 1 cup white rice
- 5 cubes vegan chicken-flavoured bouillon (broth)
- ½ of a 14oz block of tofu
- 1 head bok choy
- 1 tsp salt
- ½ tsp black pepper
- Red pepper flakes (optional)
- Finely mince your garlic and ginger and add to a large pot with 2 tablespoons of oil. Sauté on medium heat for 2-3 minutes, stirring frequently.
- Add the rice, water, and bouillon to the pot, stir, and bring to a boil.
- Let boil 15 minutes uncovered, stirring occasionally to ensure the bouillon fully dissolves.
- While boiling, chop your head of bok choy into bite-sized pieces and the half-block of tofu into small cubes.
- After 15 minutes of boiling, cover pot with lid, reduce heat to low, and simmer for 10 minutes, stirring every few minutes.
- After 10 minutes of simmering, add the tofu to the pot and let simmer another 10 minutes, stirring frequently to ensure the rice doesn’t stick to the bottom of the pot.
- While simmering, add your chopped bok choy to a pan with the remaining 1 tablespoon of oil, and salt and pepper. Sautee on medium heat for 5-6 minutes, or until tender, but not soft or soggy.
- After the final 10 minutes of simmering, remove lugaw from heat and let cool for 5-10 minutes.
- Serve in a bowl topped with bok choy and red pepper flakes if you want to add a little heat.
- If you don’t have access to vegan chicken-flavoured bouillon then vegetable bouillon will do just fine. Tastes just as good, if not better, as leftovers the next day! Will keep well in a sealed container in the fridge for at least a few days.
More from Haley: @hippiehappyhaley
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