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Add the dried TVP to a bowl with a cup of warm/hot stock to hydrate.
Heat olive oil in a heavy-bottomed pot and add the onion. Cook on medium for 3-4 minutes or until soft before adding the garlic. Cook for another 30-seconds.
Add the spices to the pot and stir well to combine. Cook for 30-seconds, stirring before adding the hydrated TVP. Stir to combine.
Stir in the crushed tomatoes.
Add the pasta and the remaining two cups of stock. Stir in the Braggs seasoning or soy sauce and the dairy-free milk.
Stir in the grated cheese.
Partially cover the pot with a lid. Cook on medium, stirring occasionally, until the pasta is bubbling - and then turn the heat down to low.
Continue cooking, stirring occasionally, with the lid partially on again for around 10-12 minutes, or until the pasta is cooked through.
Once cooked, remove from the heat and allow to sit for 3-minutes before serving.