-spray of oil (you can do this entire recipe as a water saute)
-3 med potatoes diced
-2 med onions chopped
-Pinch or two of mixed spices to taste (Spice mixture from "Fresh at Home" by Ruth Brown Tal)
-chicken seasoning (I used the No Chicken Broth Powder from "The Happy Herbivore" by Lindsay Nixon)
-squirt or two of Braggs Liquid Amino)
-3 bkfst sausages (Vegan Diner by Hasson) or any vegan mock meats, chopped
-2 chard leaves, stems removed (You can use the stems if you remember to chop and add in beginning of recipe. They take longer to cook than the leaves). You can also use any other greens but cooking times may vary ie, Collards a bit longer, spinach almost no time at all. De-stem as appropriate; kale-necessary, spinach, not really).
-handful of Daiya cheddar
Heat pan and spray with light dusting of oil.
Add potatoes and saute for a few minutes.
Add onions and peppers. Saute until the onions start to look translucent.
Add water as necessary to prevent burning and to get fond (cooked on bits from the bottom of the pan) mixed into a brothy type liquid. Don't over water or you'll steam everything.
Add mushrooms when mixture has absorbed most of the liquid. Mushrooms have a lot of water.
Add pinch or two of spices. You can use any blend you like. Salt if you like but I suggest you wait until the end as some chicken flavor has salt in it and Braggs is a soy sauce substitute. Speaking of Braggs, give the mixture a squirt or two of Braggs.
When greens are wilted, add tofu and sausage.
When these are warmed through, add the Daiya. Turn off heat and stir until Daiya melts into mixture.
Put in a wrap or soft bread. Soft filling, soft bread. Hard crusty bread with soft filling = filling squirt.
The wrap will hold everything together plus you can add more greens into the wrap.
Hot sauce to your palate's delight.