‘Chicken’ With Artichokes and Olives

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind