The Nitty-Gritty

1. Fill your large pasta pot with water and set on high heat with the lid on to boil
2. Place your deep sauce pan over medium heat and add ~2 tbsp. canola oil
3. Dice your onion and add to the heated oil
4. Boil your kettle and add 3/4 cup of boiled water to a bowl large enough to accommodate 2 cups
5. Add your bullion cube to the boiled water and stir to dissolve
6. Now add your soy sauce and liquid smoke into your hot broth
7. Add your dry TVP into the broth, stir and set aside
8. Place your 6 cups of dry pasta into your now boiling pot of water-reduce heat to medium high to prevent it from boiling over.
9. Add 2 tbsp. of vegan Becel and 1 tsp. minced garlic to your cooking onions
10. Add your TVP to the cooking onions and garlic. Stir to combine and cook 1 minute more
11. Add your pasta sauce to the TVP and onion mix. Stir to combine
12. Sprinkle in your spices and brown sugar and stir
13. Your pasta should be ready to come out now-Check to make sure it is tender
14. Drain your cooked pasta and stir this into the sauce
15. Lastly, Add in about one cup of frozen peas and remove the pan from the heat. This ensures the peas do not overcook. It gives them a beautiful colour and keeps their texture intact.