Because I love my mycoproteins.

You need:
About half of a Quorn Turk'y Roast - http://www.quorn.us//cmpage.aspx?pageid=462&productid=146
About 2 cups of mushrooms, or maybe half a pound. I used white button.
One small onion, diced. Or some shallots.
About 3/4 Cup of Marsala wine
About 2 Cups of broth, ours was veggie
2 Tbsp butter
Pinches of thyme, parsley, sage, etc.
Salt and pepper

1. Cook the roast according to directions.
2. Slice it into about 1/4" slices.
3. Saute the mushrooms and onions in about 2 Tbsp butter until they release their moisture. Add a splash of the wine at this point, because I feel the mushrooms suck it up like sponges and it develops the flavor a little.
4. Add the broth to the pan and put the slices of Quorn in there to absorb some liquid and flavor, for about five to ten minutes.
5. Remove Quorn.
6. Add the rest of the wine, and turn up the heat.
7. Because I was hungry NOW, I added about two teaspoons of corn starch to the pan and whisked it until it was mixed through. You could also let it reduce and it would have more concentrated flavors, but again... I was hungry NOW.
8. Let the corn starch cook and thicken up, and the sauce will darken as it cooks. Deliciously so.
9. Add the Quorn back to the pan, and let it heat up a little and cover with sauce.
10. Serve over pasta, or rice, or whatever you want.

Serves 2.

K, thanks. This should be ok for my diet, if I can find a good low-sodium broth.