1/2 cup vegan margarine 1 medium onion, chopped 1 medium bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 24 oz. vegetable broth 1 cup water 8 oz. tomato sauce 2 cups brown rice 2 bay leaves 2 tsp. thyme 2 tsp. cayenne 2 tsp. Cajun seasoning Salt and pepper, to taste 1 pkg. Chik'n Strips
• In a large pot, melt the margarine over medium-low heat, then add the onion, bell pepper, celery, and garlic. Cook for about 15 minutes, until soft. • Add the vegetable broth, water, tomato sauce, rice, bay leaves, thyme, and cayenne and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Check for doneness. If the rice is still firm, add 1/2 cup water and cook for an additional 15 minutes, repeating until done. • Prepare the "chicken" strips according to the package instructions, then chop into 1-inch pieces. Add the "chicken" to the pot, season with salt and pepper, and serve.