Recipe Name Vegan Chicken Submitted by Ernauro Recipe Description 100 % vegan Quantity 1 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1/2 cup Tofu, firm 1 Italian tomato tomatoes, peeled and chopped 1 tablespoon chopped shallots 1 teaspoon cornstarch, dissolved in 3 tbsp. cold water 1 medium sliced baby carrots 1 tablespoon Vinegar,white 1 teaspoon balsamic vinegar 1 1/2 tablespoon oil, canola 1/4 cup Tomato products, canned, sauce 1/2 cup Vegetable stock 1/3 teaspoon parsley, fresh, chopped 1/3 teaspoon tarragon (fresh preferrably) finely minced 1/2 cup, pieces or slices Mushrooms 1/2 cup Peppers, sweet, green 1/2 cup Rice, brown, medium-grain, cooked Steps Sequence Step 1 Prep all the ingredients to be ready to cook Delegate each member of the team with different prep work Prepare the Vegetarian stock Start making the brown rice near the end of prep (40min low-med heat) cover with lid do not open Make the tomato concassee, correct for seasoning and consistency Blend with blender/immersion to make the concassee Slice the tofu into strips and fry on oiled pan Fry until all sides are golden brown (few minutes per side) medium heat and set aside Add chopped shallots to pan, cook for 1-2min, add mushrooms approx. 3min Cover Green peppers and carrots with oil, lay on sheet pan to roast (20min) Add white wine and reduce 5min Add corn starch to veg stock to make veg glace to thicken Check on rice to make sure it is done and fluffy Blend all sauces with immersion blender Plate onto separate plates in the shape of chicken, rice and hot vegetables Prepare final plate to be presented