- In a large pot over medium heat, cook the garlic in the oil until golden, about 5 minutes. Add the onions, celery and carrot. Cook for 5 minutes to soften the vegetables. Add the wine and bring to a boil. Let reduce by half.
- Add the mushrooms and vegetable protein. Cook for 2 minutes while stirring. Add the remaining ingredients. Season with salt and pepper. Bring to a boil and simmer over medium low heat for 2 hours, stirring regularly. Remove the bay leaf. Adjust the seasoning.
- Serve the sauce with cooked spaghetti or another pasta of your choice. Sprinkle with our vegan Parmesan (see recipe) and drizzle with olive oil, if desired.
TVP is a soy-based protein. It is available in most health food stores and in certain supermarkets.