Confetti “Chicken" With Roasted Sweet Corn

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1 Tbs. olive oil

5 cloves garlic, minced

1 medium-sized red onion, chopped

1 medium-sized red bell pepper, sliced into strips

1 medium-sized yellow bell pepper, sliced into strips

1 medium-sized green bell pepper, sliced into strips

1 1/2 cups coarsely shredded carrots

2 5.5-oz. pkg. soy “chicken” burgers, cut into bite-sized pieces

1 13.5-oz. can quartered artichoke hearts, drained

1 3-oz. pkg. roasted sweet corn

1 cup fruity white wine such as Chenin Blanc

3 Tbs. chopped fresh rosemary

1 2/3 cups boiling chicken- or vegetable-flavored vegetarian stock

2 Tbs. cornstarch

2 Tbs. cold water

1 1/2 Tbs. country-style Dijon mustard

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