2 (3 ounce) cans crushed pineapple, drained
1 (15 ounce) can shelled and diced vegan white beans
1 cup vegetable oil
4 large celery stalks, chopped
2 large onions, chopped
3 cloves garlic, minced
3 (5 ounce) cans sliced mushrooms, drained, liquid reserved
1 cup fresh mushrooms, sliced
1 (8 ounce) can tomato paste
In a large bowl, mix the pineapple, beans, oil and celery. Mix together and refrigerate.
Heat a large skillet over medium heat. Add celery and onion, and saute for 5 minutes. Pour over chicken and stir stir. Add mushrooms and mushrooms. Top with chicken and heat through.
Stir in tomato paste and allow to simmer until thickened. Garnish with reserved mushroom and celery liquid. Serve immediately.