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In a medium-size bowl, whisk together hot water and 2 tsp bouillon. Soak the soy curls in 2 cups broth for 10 minutes, or until they are hydrated completely.
Meanwhile, bring a large pot of salted water to a boil, and cook the pasta in the boiling salted water.
Meanwhile, heat olive oil in a cast-iron skillet over medium-high heat.
Sear soy curls for 3 to 4 minutes, or until lightly golden in spots. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium-low, add 1 tbsp olive oil, minced garlic and red pepper flakes. Sauté garlic 1 to 2 minutes, or until garlic is just fragrant.
Add 1 cup water, and 1 tsp bouillon, whisk and bring to an almost simmer.
Whisk in coconut milk, until heated. Then stir in the vegan cheese of choice until melted.
Stir in sun-dried tomatoes and dried oregano, and season to taste.
Squeeze soy curls gently to remove excess liquid and add to skillet. Stir to coat in sauce.
Using tongs, transfer the pasta to the skillet with the soy curls and sauce, and allow to cook for 1-3 minutes, adding starchy pasta cooking liquid as needed 1 tbsp at a time to create a luscious velvety sauce.
Transfer to serving plates plate and garnish with basil.
Tip: To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll lengthwise. Slice the roll into thin ribbons.