Spinach pasta.
Penne is my favorite pasta shape. It has another advantage over spaghetti. If you’re making around 20 servings, it’s much easier to mix the sauce with the pasta. So, if you want to serve pasta at a family gathering, I recommend penne instead of spaghetti.
Dice onions and sauté them in heated olive oil. When they start to brown, add the previously prepared, drained, and lightly squeezed Texture Vegetable Protein granules. I used sunflower TVP; soy TVP (TSP) is, of course, the most readily available. Pour in soy sauce and sauté until all the liquid evaporates, and the granules start to brown. Add sugar/syrup; I used dandelion syrup. It must be sugar (not, for example, stevia) for Maillard reactions to occur, which give bread and all baked or fried dishes that brown, crispy, delicious crust. Add apple cider vinegar and a bit more soy sauce.
I’m proud of the vinegar; it matured for about 3 months until a beautiful vinegar mother formed on top, and its aroma is amazing.
When it reduces and starts to brown, season it with a kebab-like spice blend.
Add mushrooms (preferably frozen; freezing is one of the best ways to preserve food). Simmer until the mushrooms soften, then add spinach and coconut cream.