5 tbsp. butter
2 1/2 c. mushrooms
5 oz. cubed veggie patty, browned
1 green pepper, chopped
1/2 stalk celery, chopped
2 tbsp. minced parsley
1 can stewing tomatoes
Dash of chili powder and Tabasco sauce
1 1/2 c. boiling vegetable stock
1/2 tsp. salt
2 tbsp. minced parsley
1 c. cooked brown rice
1/4 chopped onion
3 cloves garlic, minced
1/4 tsp. paprika
1/2 tsp. thyme

Heat butter in a saucepan. Add onion and veggie patty. Fry gently 3 minutes. Add garlic, thyme, and parsley. Stir well, then add stock, rice, pepper, and Tabasco sauce; mix well. Add tomatoes with juice and break up with a spoon. Bring mixture to a boil, stir well, cover and simmer gently 15 minutes. Stir in bell pepper. Cover and cook 8 minutes or until liquid is absorbed. Fluff with a fork. Serves 4-6.