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Make the crumbles by adding them to a skillet and cooking for 3-5 minutes stirring occasionally.
To make the sauce: Heat oil in a large deep skillet over medium heat.
Add onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for another 1 minute.
Add zucchini, carrots, bell pepper, and cauliflower.
Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in tomato paste, tomatoes, Italian seasoning, salt (if using), pepper, paprika.
Bring to a gentle simmer and cover partially with a lid.
Cook for 20–25 minutes, stirring occasionally, until the vegetables are very soft.
Carefully transfer the sauce to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy.
Serve over your favorite pasta and top with Amylu Chicken Crumbles!