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Fill your large pasta pot with water and set on high heat with the lid on to boil
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Place your deep sauce pan over medium heat and add ~2 tbsp. canola oil
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Dice your onion and add to the heated oil
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Boil your kettle and add 3/4 cup of boiled water to a bowl large enough to accommodate 2 cups
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Add your bullion cube to the boiled water and stir to dissolve
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Now add your soy sauce and liquid smoke into your hot broth
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Add your dry TVP into the broth, stir and set aside
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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.
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Add 2 tbsp. of vegan Becel and 1 tsp. minced garlic to your cooking onions
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Add your TVP to the cooking onions and garlic. Stir to combine and cook 1 minute more
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Add your pasta sauce to the TVP and onion mix. Stir to combine
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Sprinkle in your spices and brown sugar and stir
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Your pasta should be ready to come out now-Check to make sure it is tender
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Drain your cooked pasta and stir this into the sauce
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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.