Vegan Spaghetti Bolognese

• 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

1. 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.
2. 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.
3. 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.
4. 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.

walnuts, salt, soya mince, vegetable stock powder, oil, onions, clove garlic, tomato, tomatoes, red wine, nectar, oregano, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/22799 (may not work)