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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.