Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the Gardein Beefless Tips and cook on all sides until browned. About 10 minutes. Remove beefless tips and set them aside.
Pour a bit of the mushroom broth into the pan to scrape any of the browned bits left behind. Pour the bits with the rest of the broth. Set aside.
Heat a dutch oven or pot over medium-high heat. Add 1 tablespoon of oil. Add sofrito, tomato sauce, sazon, adobo, and bay leaves. Stir to combine and cook for 1 minute.
Add the carrots, red potatoes, pimento-stuffed green olives, mushroom broth, water, and Gardein beefless tips. Stir to combine. Cover with a lid and bring the stew to a boil. Once at a boil, reduce heat to a simmer for 10-15 minutes.
Serve and garish with parsley (optional).
To thicken the stew, remove 1/4 cup of the stew's liquid and whisk 1 tablespoon of flour until thick and well-combined. Pour and stir the liquid back into the stew. Allow the stew to simmer for another minute without a lid.