Bring a large pot of salted water to a boil.

Add the pasta and cook it according to the package directions, until al dente.

Drain the pasta into a colander and then return it to the pot. Toss the pasta with a dash of olive oil to prevent sticking.

While the pasta cooks, place the soy curls into a small bowl or liquid measuring cup and pour the broth over them. Let the soy curls soak for about 10 minutes, then drain and roughly chop them.

Melt 2 tablespoons of the butter in a large skillet over medium heat.

Add the mushrooms in a single layer and cook them for about 5 minutes on each side, until tender and lightly browned. You can cook the mushrooms in multiple batches if needed to prevent crowding in the skillet.

Remove the mushrooms from the skillet and transfer them to a plate.

Melt the remaining 2 tablespoons of butter in the skillet and then add the onion.

Cook the onion for about 5 minutes, until it begins to soften up.

Add the soy curls to the skillet then drizzle them with the soy sauce.

Cook the soy curls for about 4 minutes, until most of the liquid has dried up.

Sprinkle the soy curls with the poultry seasoning and add the garlic to the skillet. Stir everything a few times and let it cook for about 1 minute, until the garlic becomes very fragrant.

Stir in the wine. Raise the heat and bring it to a simmer, then lower the heat and allow it to simmer for about 2 minutes, until most of the liquid has cooked off.

Sprinkle the flour into the skillet, a bit at a time, stirring between each addition to form a thick paste that coats the soy curls.

When all of the flour has been added, begin adding the coconut milk, a bit at a time, stirring between each addition, followed by the non-dairy milk.

Stir in the mushrooms.

Stir the mixture well. Use a wire whisk to remove any clumps.

Bring the liquid to a simmer and allow it to cook for about 10 minutes, until the sauce thickens slightly.

Stir in the vinegar and season the sauce with salt and pepper to taste.

Remove the skillet from the heat and preheat the oven to 400°F.

Lightly oil the bottom of a 9 x 13 inch casserole dish.

Place the spaghetti into the dish, followed by the peas and sauce. Stir everything well using a fork to evenly distribute the ingredients.

Sprinkle the top of the mixture with the vegan cheese, followed by the panko breadcrumbs.

Place the dish into the oven and bake it, uncovered, for about 20 minutes, until the sauce is bubbly.

Allow the casserole to sit for about 10 minutes before dividing onto plates and serving.