Vegan Spaghetti Bolognese

• 7 11/16 tablespoons walnuts
• 1/4 teaspoon salt
• 6 1/4 tablespoons soya mince
• 1 teaspoon vegetable stock powder
• 2 tablespoons oil
• 2 onions small, peeled and diced
• 1 clove garlic peeled and finely chopped
• 2 tablespoons tomato puree
• 2 cans tomatoes 400g each
• 3 3/8 tablespoons red wine
• 1 tablespoon agave nectar
• 2 tablespoons dried oregano
• 7/8 pound spaghetti
• 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 puruee, red wine, nectar, oregano, spaghetti, fresh basil

Taken from www.yummly.com/recipe/Vegan-Spaghetti-Bolognese-1406910 (may not work)