Vegan Chef Mae

It's helpful to prep your ingredients before getting started because once you do, there are several moving parts and you will be multitasking. Combine your sliced and diced cabbage and celery in a bowl, your green onion and garlic in a small bowl, and your halved cherry tomatoes in another small bowl. Heat a medium deep skillet over medium heat. Heat a medium/small cast iron skillet over medium-high heat. Bring the broth to a boil, then reduce to low to keep it warm.

Add the olive oil to the heated deep skillet and swirl to coat. Add the green onion and garlic and saute for about one minute. You want the green onion to brown just slightly. Add the rice, salt and pepper and stir to coat. And the wine, stir, and let cook until the liquid is mostly absorbed. Once the wine is absorbed, add the broth one ladleful at a time, stirring and allowing most of the liquid to be absorbed before adding more broth. This should take around 20 minutes.

While the rice is absorbing the broth, add the cabbage and celery to the dry heated cast iron. You want the veggies to be tender crisp with some browning on the leaves, about 8 minutes. When they are finished, remove them from the skillet with a spatula and turn the heat up a bit (not all the way high.) Once it's good and hot, add the cherry tomatoes. Let them sit untouched for a couple minutes. You want some good charring on there. Stir them around a little (they might stick a little - that's ok) and let them char a bit more.

When you have a minute between the veggies, tomatoes, and rice, whisk the vegenaise, mustard and water together. Start with 2 tbs of water, and add more later if you feel it needs to be thinner.

Once the rice has absorbed the last of the broth, stir in the cooked veggies, tomatoes, and butter. Then stir in the mayo mixture, adding water to thin if necessary (it should be pretty creamy, but not globby.) Taste and add salt and pepper if desired. Garnish with parsley, basil, and red pepper flakes.