This is a veg*n version of the recipe my sister makes. Enjoy.
1.) Chop the onion & mushrooms. Chop or mash the garlic. If you're using dehydrated soy protein, add the water.
2. Sauté the mushrooms, onion and garlic in a pan with the olive oil, until the onions are clear, and it looks cooked.
3. Boil the spaghetti in a different pan.
4. Add the soy protein to the mushrooms and onions, add extra olive oil. This will be absorbed by the soy protein.
5. Add the pasta sauce, and cook on a low heat, stirring regularly. Keep going until the pasta is cooked and serve together. This recipe served one, although it could serve two if you are after small portions. If you're looking to serve two large portions, just double the recipe.
Notes: This recipe is traditionally served with parmesan cheese, so if you can get hold of it, try sprinkling grated soy parmesan on top.
This recipe is an adaptation of my sisters recipe. She used beef instead of soy protein. At stage 4, adding the olive oil stops the sauce from turning into a sticky mush. This wasn't necessary in the meat version, as the beef fat acted like olive oil.
You can make it more interesting by soaking the textured soy protein in vegetable stock.
The olive oil can easily be subbed for canola oil, or any other oil, but traditionally, olive oil is used, and is best.