Soak the soy mince in water with cinnamon for 1 hour.

Finely chop the onion and sauté it with salt, pepper, and turmeric.

Drain the soy mince, chop if needed, add to the onions, and sauté until fully cooked and lightly browned.

Finely chop the red bell pepper, add to the mixture, and sauté.

Slice the mushrooms and add them to the pan.

Once the mushrooms release and evaporate their moisture, add the tomato paste and sauté for 5 minutes.

Add a little water and let the mixture cook until fully done and the liquid has evaporated.

Cook the pasta according to instructions.

In a pot, add oil and turmeric, and place bread at the bottom to create tahdig.

Layer the pasta and the sauce mixture in the pot and gently combine.

Cover and let the pasta steam over medium heat for about 40 minutes.