Caribbean Vegan "Pepper Steak" Pasta

1. Prepare Soy Curls: Soak soy curls in a mixture of water, vegan beef marinade, and all purpose seasoning for 30 minutes to 1 hour, covered in the fridge. Ensure the curls are fully coated for maximum flavor.
2. Cook Pasta: While soy curls are soaking, cook penne pasta according to package instructions, being careful not to overcook.
3. Prepare Vegetables: Slice your red, yellow, and green bell peppers. Mince your garlic and ginger. Set aside.
4. Cook Soy Curls: Drain the soaked soy curls. Add cooking oil to a heated large non-stick pan. Pour in the drained soy curls and cook until golden brown, turning frequently to ensure all sides cook evenly.
5. Prepare Slurry: In a small bowl, whisk together coconut sugar, 1 tablespoon corn starch, soy sauce, and 0.5 cup water to create a slurry (this will help thicken the sauce).
6. Season Soy Curls: Add the remaining beef marinade, pickapeppa sauce, browning, sazon, all purpose seasoning, and black pepper to the cooked soy curls. Mix well.
7. Combine & Simmer: Create a space in the center of the pot with the soy curls. Add in the sliced bell peppers, minced garlic, minced ginger, and the corn starch slurry. Mix everything well. Add additional water and sauces if needed, tasting and adjusting seasonings accordingly. Cover and simmer on medium-low heat for 5-10 minutes, or until the sauce is thick and the peppers are cooked through.
8. Finish: Add the cooked penne pasta to the pot. Turn off the stove and mix everything well, ensuring the pasta is fully coated in the sauce. Enjoy!