For the spaghetti and the peas:
Bring a pot of water to a boil. Follow the instructions on the package for the spaghetti. Two minutes before the pasta is done add the peas to the water to cook. When done, drain and return the pasta and peas to the pot. Drizzle a small amount of olive oil and grind a bit of sea salt on top.
For the Onion and Vegan Bacon Mixture:
Heat a large skillet on medium-high and pour two teaspoons of olive oil in the pan. When the oil is hot add the onions and cook until they begin to caramelize. It should take about 6-8 minutes, and don’t forget to stir them occasionally. Now add the seitan bacon pieces and the panko bread crumbs and mix them in with the onions. Cook for two minutes and add the garlic and the Italian seasoning and stir well. You can also add sea salt and ground black pepper if you like. That’s totally optional, although I prefer my food well-seasoned so I added them. Cook the garlic for two minutes and remove from the heat.
Add the onion and seitan bacon mixture to the pasta and peas and toss. Plate your pasta and sprinkle with some vegan parmesan cheese to finish.
NOTE: This recipe will serve four to six if you use the entire package of pasta. Use half of the package to serve two.
Enjoy!