To a large skillet, heat 2 tablespoons of oil over medium low heat and add the onions. Cook until a deep amber colour, about 45-60 minutes. Remove from the pan and set aside.
Add another 2 tablespoons of oil to the pan and add the mushrooms. Cook until lightly browned, about 7 minutes. Add in the veggie ground, garlic and thyme and saute until the garlic is fragrant and the veggie ground round is crumbled.
In a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow to cook until the sauce thickens, about 4 minutes. Pour in the almond creamer and season the sauce with salt and pepper to taste.
Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
In another small pan, heat the two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.
Add the pasta and caramelized onions to the mushroom sauce mixture and toss everything to coat.
To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!
Caramelizing the onions is a very important step. It will take time and there's no way around it. Letting the onion cook (practically without any help) is probably the "hardest" part of this recipe so be patient and let it caramelize for that delicious sweet flavour.If you don't have any vegan meat available, you can use a food processor and blend up extra mushrooms so that the texture is similar to meat.When toasting your panko with garlic, make sure your pan starts dry before you add your oil in. You don't want your panko absorbing any water, making it damp and more difficult to toast. Also keep a close eye on it as it doesn't take long to brown.If you have leftover vegan mushroom pasta, store it in an airtight container in the fridge and gently reheat it on the stove with a splash of almond milk.