Cook the brown rice in the instant pot. Spray the inner pan of the Instant Pot with spray oil to help reduce sticking. Add 1 cup of brown rice and 1 1/4 cup of water. Secure the lid, set the valve to seal, and use the rice setting. After the cooking process is done, allow to natural release for 10 minutes. If you do not have an Instant pot, follow the directions on the package for stovetop cooking.

In a large dutch oven or soup pot add the cubed onion and 1/2 cup of water, saute until translucent.

Add the 2 teaspoons of garlic and saute for 1 minute.

Add the bell pepper, paprika, oregano, red pepper flakes, and black pepper. Saute for 2 minutes.

Add the frozen beefless veggie crumbles and cook for 5 minutes on medium heat.

Add the crushed tomatoes, vegetable broth, and tomato paste. Bring to a boil.

When boiling, reduce heat and simmer for 20 minutes.

Add the cooked rice and cook for another 5 minutes.