Sauté the carrot, onion, garlic, and bay leaves in plenty of extra-virgin olive oil. Add the red wine and let it evaporate. Then add the crushed tomatoes, tomato paste, textured soy protein, soy sauce, black pepper, and chives. Add a little water to rinse out the tomato can and pour it in. Stir everything together, cover, and simmer on low heat for at least 2 to 3 hours—the longer it cooks, the better it tastes! Check occasionally, and if it gets too thick, add a bit more water.

When the sauce is almost done, pour in the cup of soy milk (at room temperature), stir well, cover again, and finish cooking. Meanwhile, cook the tagliatelle noodles. When both are ready, drain the pasta, return it to the pot, add the vegetarian Bolognese sauce, mix well, and serve.

This is a delicious plant-based dish I wanted to try—and it turned out great! Vegetarians can add Parmesan cheese if they like. I enjoyed it just as it is. Very tasty.