Heat up the oil in a large frying pan. Add the finely chopped onion, celery, carrot and mushrooms. Sauté on medium heat for 15 minutes, stirring regularly, until the onions are translucent and start to turn golden brown.
Add and stir in the olive oil, garlic, dried basil and oregano, then the tomato puree/paste, maple syrup, chili flakes and balsamic vinegar. Continue to cook and occasionally stir on medium heat for 3 - 5 minutes, to form a thick paste.
Next, stir in the chopped tomatoes, dried soy mince, soy sauce, salt, pepper and water.
Bring to a simmer and cover with a lid. Cook covered on medium heat for 45-60 minutes. Stir every 5-10 minutes to keep from catching at the bottom of the pan.
15 - 20 minutes before serving, cook the pasta following instructions on the pack or our tips in the post above. Drain the pasta and reserve some of the starchy cooking water.
Add up to 1 cup (240 ml) of the pasta cooking water to the simmered sauce (which should have reduced considerably), to make it rich and smooth.
Serve the vegan bolognese sauce with spaghetti, a crack of black pepper, and optionally a sprinkle of homemade vegan parmesan and some rocket/arugula or a few fresh basil leaves.
Cooking timeIf you're in a hurry, you can simmer the sauce without a lid for 30 minutes - but for best result cook for at least 45 minutes or longer to build up more flavour. Keeping pasta from stickingTo keep the pasta from sticking before ready to serve, briefly rinse with cold water, put back in the saucepan and stir in a teaspoon of olive oil. Keep covered until serving.