In a small sauce pan on high heat, combine water and bouillon cube
Mix until bullion cubes dissolves and water is boiling
Add boiling seasoned water to dry TVP
Mix thoroughly and set aside for 10-15 minutes to rehydrate
Once rehydrated, mix in liquid smoke, soy sauce, and vegan Worchester sauce, mixing to combine
In a small pan on medium heat, add 4 tablespoons olive oil
Once the oil is hot, add TVP and cook until crispy, about 15-20 minutes
Once you’ve reached desired crispiness on tvp vegan bacon bits, transfer to a paper towel lined plate and set aside until ready to be used
Chardonnay Lemon Butter Sauce
In a large sauté pan, melt butter and lemon zest on medium heat
Add shallots and wine, and bring to a boil. Simmer for 1-2 minutes
Add lemon juice, minced garlic, coconut milk, garlic powder and red pepper flakes
Simmer on medium-low heat for 20 minutes, stirring occasionally
Add frozen peas and cook for an additional minute, stirring to combine
Add parboiled asparagus and cook another minute, stirring to combine
Add cooked fettuccine noodles and toss to combine noodles with sauce
Transfer pasta to a plate
Garnish with TVP vegan bacon bits, a pinch of parmesan cheese and a dash of red pepper flakes
Serve warm
Notes
1. To parboil asparagus: boil asparagus for 2 minutes, then place in a bowl of ice cold water for 20-30 seconds. Transfer parboiled asparagus on to a paper lined plate and set aside until ready to be used 2. When cooking the TVP "bacon" bits, make sure to mix tvp mixture every 2-3 minutes. Cook times vary depending on how crispy you want the vegan bacon bits. I tend to cook mine about 12-15 minutes 3. The noodles absorb the sauce quite quickly, so it is best to serve this pasta immediately after tossing the noodles 4. Use full fat coconut milk that is canned, usually found in the Asian aisle at grocery store 5.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/spring-pasta-with-chardonnay-lemon-butter-sauce/