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Mock
Chicken Pimento - 1 jar (4 1/2 oz. or 120 ml) sliced pimento, drained
and chopped
- 1
bay leaf
- 1
1/2 tsp (8 ml) vegetarian Worcestershire Sauce
- 1/3 cup (80 ml)
water
- salt
and pepper to taste
-
1 tbsp (15 ml) olive oil
- 2 stalks celery, finely chopped
- 1 medium
onion, diced
- 1 shallot, chopped
- 1 pkg Yves Chicken Veggie
Tenders
- 1/2 tbsp (8 ml) flour
Combine the pimento, bay leaf,
Worcestershire Sauce, water, salt and pepper in a bowl and set
aside.
Heat the
olive oil over a medium heat and add the celery, onion and shallot, cooking
until soft (about 5 minutes.) Add the mixture from above, cover and simmer for
20 minutes. (If you are serving this with rice, the rice can be cooking during
this time.) Cook the veggie chicken according to the directions on the
package.
Remove
the bay leaf. Add the flour and stir until the sauce is thickened. Add the
veggie chicken and continue cooking until the veggie chicken is warmed
through.
Serve
over rice. Serves 2.
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