• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, 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. Cover and bring to a boil over high.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves and cabbage softens slightly.
• Remove from heat. To a medium bowl, transfer cabbage, including liquid.
• 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.
• In a small bowl, combine chipotle sauce and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef and corn. Cook for 4-6 min, breaking up beef and stirring often, until beef is cooked through.**
  
• 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 with creamy chipotle sauce and sprinkle remaining green onions over top.

If you've opted to get beef, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and corn. Cook for 4-6 min, breaking up beef and stirring often, until beef is cooked through.** Continue with rest of recipe as written.