Veganizing this dish can be easier than you think because the two foundational elements--rice and beans--are both plant-based with the meat being more of a flavoring agent. But. You hear me say this often enough on this blog and it's worth repeating that you cannot take away ingredients from a meat-based dish and expect it to taste as good, because meat contributes umami, that hard-to-replace fifth flavor that makes an eater go yummm. So when you remove meat, substitute thoughtfully and meaningfully to ensure you put back all of that flavor you just took away. I used a handful of mushrooms---a mix of crimini and shiitake mushrooms, although one or the other is fine. Mushrooms are meaty and have great umami, and they add some meatiness back into this dish while keeping everything strictly plant-based. I also use a good, homemade vegetable stock to cook the rice and peas, and a couple of herbs--thyme and sage. Finally, a couple of tablespoons of soy sauce add a really nice depth of flavor, although if you want to stay soy-free, leave it out. I used vegan meat--a 12 oz pack of Impossible burger--because my 12-year-old is more likely to love a food and eat it when there's a meat substitute involved, and I wasn't wrong. You can leave it out if you want to keep all processed foods out and there will be no compromise to the flavor.