Set stove top to medium heat.
Cover the bottom of a large pot/Dutch oven with olive oil. Add salt, pepper, garlic, oregano, chili flakes, and onion and sauté for two minutes.
Add celery, carrot, and squash and sauté for 5 minutes.
Reduce heat to simmer.
Froth or warm the soy milk and set aside
In a separate large frying pan, set heat to medium.
Place olive oil, a few dashes of chili flakes, 1 clove minced garlic, and 1 tablespoon of onion and sauté for 1-2 minutes.
Add the plant meat grounds and sauté while breaking apart the plant grounds until they resemble ground meat.
Transfer the ground plant meat to the vegetable pot and stir until nicely combined.
Add tomato sauce and your favorite pasta sauce into the vegetable pot and stir well.
Next, add the peas to the mixture and stir.
Finally, add vodka and frothed soy milk and stir well.
Increase to medium heat, let the sauce come to a low boil, and let it simmer for about 5 minutes.
Serve with your favorite pasta. Garnish with fresh basil and Vegan Parmesan cheese.