I just made this up for lunch and loved it!

Thinly sliced about 2/3 of a potato, into a cast-iron skillet with olive oil, salt, pepper and paprika. Chopped some onions, garlic, basil, zucchini and bell pepper and added that.

Let that sauté for a minute, then added chicken broth and hot sauce.

Let it simmer until the broth was almost gone, at which point I added 2 handfuls of spinach.

Cooked that until it wilted et voila. Lunch.

This version also had tofu and baby heirloom tomatoes.

I didn’t initially set out to make a vegan (minus the stock) meal, it just sort of happened that way but I think vegan/vegetarian food is best when doesn’t try to be what it’s not (I’m looking at you Morningstar “bacon”) and just focuses on doing what it does do well.