Soak the soy mince in water according to the instructions on the package.

Finely chop the onion and garlic. Cut the carrot and pepper into very small cubes. If you’re using fresh basil, finely chop the leaves and sprigs. Leave a few leaves for decoration. Wash and cut the celery stalks.

Pour olive oil into a pan, add the chopped onions and garlic and stir. Add the remaining vegetables after a few minutes. Then add the soy mince (drained from the water) and thoroughly mix. Pour in the white wine, stir and wait until the liquid evaporates.

If you’re using fresh tomatoes, roughly chop and add them to the rest of the ingredients. Canned tomatoes are usually diced, so you don’t have to do anything beforehand.

Mix the vegan Bolognese sauce with your favorite whole wheat egg-free pasta (a lot of kinds of pasta are made without eggs, just refer to the information on the packaging). Sprinkle with whole leaves of basil or parsley and serve.