With a knife, mince garlic and finely dice onion, carrot, celery and rehydrated shiitake mushrooms. Alternatively, you may use a food processor for this step.

Rehydrate TVP by soaking it in 240ml hot water or vegetable broth, covered, for 5-10 minutes.

Heat up olive oil in a large non-stick skillet over high heat. Add garlic, onion, carrot and celery. Cook until fragrant, about 5 minutes, stirring constantly.

Reduce heat to medium, add shiitake mushrooms and cook for 10 minutes, stirring constantly.

Add the rest of the ingredients, apart from spaghetti, and stir to combine. Cover and let simmer for 30 minutes, stirring occasionally to prevent the bottom from burning.

When the bolognese sauce is almost done simmering, cook spaghetti or pasta of choice according to package instructions. Drain pasta, reserving about 120ml of pasta cooking water.

Add pasta and a splash of cooking water to the bolognese sauce. Give everything a toss until combined and serve immediately with vegan parmesan (if using) and garnish with some fresh basil. Enjoy!