2 cup vegan chick'n tenders (8 oz package) OR tofu OR seitan (whatever you have)
1 large onion, chopped
2 cup mushrooms, sliced
2 cloves garlic
1 carrot, peeled and shredded
1 cup seasoned pasta sauce (or more to taste)
mashed potatoes, rice, or pasta to serve it on
I whipped this up for my roommate and she really liked it (enough to say "I'm gonna make this when you are away this weekend!"). I used the Morningstar Farms strips but tofu or seitan would work just fine. Also feel free to use any veggies you have laying around. This dish has an Italian feel to it and zucchini, eggplant, etc would be a good substitution or addition! Just adjust the amount of sauce/water you add to keep it from being too dry or too wet.
Start by pouring a couple Tablespoon of oil in a large pot and placing your "chick'n", onion, garlic, and other veggies. Other veggies are good with this, like broccoli (really, use any veggies you think would be good!). Cook over medium heat for about 5-10 minutes, until chick'n is browned and onions are transparent. Next, add pasta sauce and enough water to make it like a "thin stew"--the water will help everything be coated in sauce and allow the veggies some liquid to cook down in. Place on low heat and cook 10 or so minutes until veggies are tender. If it is too liquidly, cook uncovered. If you want the steam to help you cook, cover it.
This is good served on top of mashed potatoes (the favorite way in the puppy-bobo house!), on rice, or with pasta noodles.