Vegan Spaghetti Bolognese - cooking recipe

Ingredients

60 g walnuts
1/4 tsp salt
100 g soya mince
1 tsp vegetable stock powder
2 tbsp oil
2 None small onions, peeled and diced
1 clove garlic, peeled and finely chopped
2 tbsp tomato puree
2 cans (400g each) tomatoes
50 ml red wine
1 tbsp agave nectar
2 tbsp dried oregano
400 g spaghetti
None None Fresh basil leaves, for garnish

Preparation

Heat a skillet and toast the walnuts until fragrant. Remove from the heat and allow to cool slightly. Place in a food processor with the salt and grind coarsely.
In a bowl, mix the TVP, bouillon, and 1 1/4 cups boiling water. Allow to soak for 10 mins. Drain in a sieve and press out any liquid.
Heat the oil in a saucepan and saute the onions, garlic and TVP for 5 mins. Stir in the tomato pate, then add 1/3 cup water and the tomatoes, breaking them up with a wooden spoon. Add the red wine, agave nectar and oregano and stir. Season with salt and black pepper and simmer for 15-20 mins.
Cook the spaghetti in boiling salted water according to the package instructions. Drain and toss with the sauce. Garnish with the walnuts and basil leaves.