Heat some extra virgin olive oil or vegetable stock in a frying pan and add the veggies (onion, garlic, celery and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
Add the textured soy protein (dry, don’t rehydrate it) and the tamari or soy sauce, stir and cook for a couple of minutes, stirring frequently.
Add the wine, the canned tomato and vegetable stock to the frying pan with the rest of the ingredients (nutritional yeast, oregano, basil, paprika, salt and pepper), stir and cook over medium heat for 15 to 20 minutes.
We served our vegan bolognese sauce with some zoodles.
Keep leftovers in a sealed container in the fridge for up to 5 days.