Hydrate <quantity>1<unit>cup</unit></quantity> of textured vegetable protein following the manufacturer's instructions

Add <quantity>⅓<unit>cup</unit></quantity> of soy sauce into the protein, stir, and let it sit to hydrate

Small dice <quantity>2<unit>stalks</unit></quantity> of celery

Peel and small dice <quantity>1</quantity> carrot

Small dice <quantity>½</quantity> red onion

Small dice <quantity>4</quantity> garlic cloves

Remove the seeds and small dice <quantity>1</quantity> red chili

Add <quantity>½<unit>tbsp</unit></quantity> of olive oil to a skillet over medium heat

Add the diced vegetables, <quantity>1<unit>sprig</unit></quantity> of thyme and <quantity>1<unit>tsp</unit></quantity> of dried oregano

Season with salt and black pepper to taste

Stir and cook until it begins to caramelize. Add <quantity>½<unit>tbsp</unit></quantity> of tomato paste and <quantity>1<unit>tsp</unit></quantity> of sweet paprika

Stir to combine and cook until lightly browned

Add <quantity>⅓<unit>cup</unit></quantity> of red wine and stir

Add <quantity>1<unit>cup</unit></quantity> of canned tomatoes and stir, gently smashing them with a spoon

Adjust the salt and let it cook for 10m to set the flavors

Fill a saucepan with water, add salt to taste, and bring to a boil over high heat

Adjust the consistency of the sauce with water or more tomato sauce, if needed

Strain the hydrated vegetable protein and discard the liquid

Add the hydrated protein to the sauce, stir to combine, and let it simmer to set the flavors

Add chopped basil to taste and mix well. Turn off the heat

Cook <quantity>200<unit>g</unit></quantity> of spaghetti in the salted boiling water, following the package instructions

Strain the spaghetti and discard the cooking liquid

Add the cooked pasta to the sauce and mix to combine

Plate the pasta. The vegan bolognese spaghetti is ready

Enjoy!