• Add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
• Once simmering, cook, stirring often, until sugar dissolves, and cabbage softens slightly, 1-2 min.
• Remove from heat. Transfer cabbage, including liquid, to a medium bowl.
• Set aside in the fridge to cool.

• Thinly slice green onions.
• Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
• Combine chipotle sauce and half the plant-based mayonnaise (use all for 4 ppl) in a small bowl. Season with salt and pepper, then stir to mix.

• Heat a large non-stick pan over high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef and corn. Cook, stirring often and breaking up beef, until lightly crispy and cooked through, 5-6 min.** 
• Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.

• Fluff rice with fork. Stir in half the green onions.
• Drain pickled cabbage.
• Divide rice between bowls.
• Top with beef, pickled cabbage and tomatoes.
• Drizzle creamy chipotle sauce and sprinkle remaining green onions over top.

If you've opted to get beef, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and corn. Cook, stirring often and breaking up beef, until lightly crispy and cooked through, 5-6 min.** Continue with the rest of the recipe as written.