1. Rehydrate the soy curls by adding them to a bowl along with 1/2 tsp of poultry seasoning and cover with hot water. Allow them soak for 30 minutes to 1 hour or until rehydrated.

2. Drain the excess liquid from the bowl and pan fry the soy curls in a shallow pan with either 2 tsp of oil or oil spray. Cook flipping occasionally until they have browned on both sides. Season with salt, pepper and 1/2 tsp poultry seasoning while cooking. Set aside.

3. Cook the onion and green pepper on medium heat until the onions become translucent, about 4-6 minutes. Add in the mushrooms and continue cooking until the mushrooms begin to break down, about 4-5 minutes.

4. Add in the no chicken seasoning, garlic, red chili flakes, thyme, basil, and oregano and continue cooking until the garlic is fragrant. About 2-3 minutes. 

5. Add in the olives, tomatoes and tomato sauce and mix well. Scrap up any bits that have formed on the bottom of the pot. Allow the mixture to simmer on low heat for 15 minutes. 

6. Add in the cooked soy curls and cover the pot. Simmer on low heat for 20- 25 minutes until heated through. Check for seasoning (salt & pepper) and adjust if necessary. 

7. Serve with a nice crusted bread or over (vegan) buttered rice.