‘Chicken’ With Artichokes and Olives

3 Tbsp. flour
3 Tbsp. quick-cooking tapioca
1 1/4 cups faux chicken or vegetable broth
8 oz. button mushrooms, sliced
14.5-oz. can diced tomatoes
8 oz. frozen artichokes hearts
1/2 cup chopped white onion
3-4 oz. sliced olives
2 tsp. curry powder, or to taste
3/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. veggie chicken, shredded (try Morningstar Farms Meal Starters Chick’n Strips)
4 cups hot cooked rice

• Whisk together the flour, tapioca, and broth.
• In a 3 1/2- to 5-quart slow cooker, combine the broth mixture, mushrooms, tomatoes, artichoke hearts, onion, and olives. Stir in the curry powder, thyme, salt, pepper, and “chicken.”
• Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Serve with the rice.

Makes 6 to 8 servings