Spaghetti Vegginese

For the spaghetti veginese, soak the soy granules in 300 ml of water for 10 minutes.

Peel the carrots and the onion and dice both extra small.

Remove the seeds from the peppers and cut them into small pieces.

Halve olives and chop parsley.

Heat oil in a large pot and sauté onion and carrots for 2 to 3 minutes.

Deglaze with a dash of wine (not all of it).

Add the strained tomatoes, capers, olives, the peeled garlic cloves whole, paprika and paprika powder, cinnamon, Tabasco, parsley, oregano and tomato paste and stir well.

Once everything is warmed up, mix in the soy granules so they can absorb the flavors and tomato sauce.

Keep adding a little of the wine until it is used up.

Salt and pepper everything to taste and let it simmer on low for 30 minutes.

Stir from time to time.

In time, cook the pasta al dente.

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