Step 1

Preheat your oven to 375 degrees.

Step 2

In a 13-ounce dutch oven or covered baking dish, whisk together 1 cup of the stock with the cream cheese, beating until smooth. It's easier to work with cream cheese that's a bit softer, so try to let it come to room temperature if possible. Pour in the remainder of the stock and stir thoroughly to incorporate.

Step 3

Add the soy sauce, nutritional yeast, garlic, thyme, and pepper. Mix to combine.

Step 4

Once the seasonings are well distributed, introduce the onion, mushrooms, pasta, and soy curls. Use a wide spatula to mix everything together. Pour the water on top and arrange the ingredients into a more or less even layer; everything should be mostly submerged in liquid.

Step 5

Cover the dutch oven with the lid and bake for 30 minutes, undisturbed.

Step 6

Remove the lid and sprinkle with breadcrumbs. Bake for another 25 - 30 minutes, until golden brown on top and bubbling around the edges.

Step 7

Let cool for at least 10 minutes before serving. Sprinkle with parsley, if desired, for a touch of color.