Hearty "Meat" Skillet

An easy vegan pan dinner or lunch that is fullof flavor.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup crushed tomatoes
• 2  tablespoons olive oil
• 2  teaspoons cornstarch
• 2⁄3 cup hot water (dissolved in it a vegetable bouillon cube)
• 1⁄2 package extra-firm silken tofu, drained and cut in cubes
• 5  slices vegan bologna, cut into strips
• 1  cup vegan chicken, tenders,cut into pieces
• 5  vegetarian sausages, of your choice,sliced
• 1⁄2 vegetarian salami, sliced
• 1⁄2 cup  plain crushed tomatoes
• 1⁄2 red bell pepper, seeded and thinly sliced
• 1⁄2 anaheim chili, seeded and thinly sliced
• 1⁄2 green bell pepper, seeded and thinly sliced
• 1⁄2 yellow onion, sliced
• 1  tablespoon parsley, very finelly chopped
• 1⁄2 cup  pimento stuffed olive (whole)
• 1⁄2 teaspoon  italian seasoning
•  pre-cooked rice or  pasta, of your choice

Directions

1. Thaw your"chicken" tenders at room temp.
2. Meantime, process the rest of your ingredients (cut, chop, seed, etc.).
3. Cook your rice or pasta (if you are not using leftoverts).
4. In a large skillet, sautée the onions, peppers and tomatoes, in the olive oil, when beginning to be tender, add the"meats",and the rest of the ingredients, except the tofu.
5. Cook, stirring occasionally, till all your vegetables are tender, about 15 minutes.
6. Add the tofu and stir again to blend the flavors well.
7. Cook for aobut 10 more minutes.
8. Serve over plain pre-cooked rice or pasta or your choice.