Recipe by Liqin Cao

Preheat oven to 350 degrees.

• 12 oz. Beyond Meat Chicken-Free Strips (or tofu or tempeh)
• 1 ¼ cups uncooked rice
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• ⅓ cup oil
• 1 vegetable boullion cube
• 2 cups water
• 2 cups vegan creamy portobello mushroom soup
• ½ teaspoon pepper
• 1 teaspoon salt

Cut Beyond Meat Chicken-Free Strips (or tofu or tempeh) into 1-inch strips and fry in 1 tablespoon olive oil until lightly browned. Mix with rice, onion, celery, and carrots and place in bottom of 2 quart casserole dish.

Combine remaining ingredients in a saucepan and cook for 3 minutes over medium heat. Pour liquid mixture over ingredients in casserole dish. Place uncovered, in 350 degree preheated oven and bake for 1 hour. Remove from oven and let sit 5-10 minutes before serving.