Hmm, it depends on what is surrounding the rest of the recipe. In cooked-vegan circumstances you would use tofu or tempeh so the raw version will take a little more creative license.
If you're making chicken curry chunks, you could use chunks of pineapple and coat them in the same curry sauce, but for something something savory you could use chunks of marinated mushroom. You could experiment with different types to get the flavor you want, but here's what I found online from http://www.foodsubs.com/Mushroom.html:
"Chicken-of-the-woods mushroom = sulfur mushroom Notes: This got its name because it has the texture of cooked chicken. You can sauté it or, if you want to make mock chicken, simmer it in chicken stock. Substitutes: portobello mushrooms OR cremini mushrooms OR shiitake mushrooms OR porcini mushrooms"
Other options are marinated eggplant (some people don't like this raw, but you can try it), or coconut meat (the more mature young coconut meat, but not quite fully mature). Maybe even sprouted lentils would work.
After marinating the "meat" in the right sauce, you could put it in the dehydrator so that the flavors develop even more, it'll get a better texture, and the dish will get warm.
Hope that helps! Looking into this gave me ideas for new raw recipes.
I'd also suggest mushrooms. If you're trying a new variety, be absolutely sure that it is safe raw--there are edible mushrooms out there that are poisonous unless cooked (and of course others that are poisonous even after cooking). This site suggests cooking the chicken-of-the-woods mushroom well before eating: http://blog.mycology.cornell.edu/?p=52
If you're not into mushrooms, zucchini or other summer squash cut into chunks might work. You may want to dehydrate the chunks for a while first to make them firmer. Good luck with your recipe(s)!