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Bring plenty of water to the boil in a pan, then turn off the heat and pour in the soy granules; let them rehydrate for 10 minutes.
Meanwhile, pour a drizzle of oil into a saucepan and fry the chopped carrot, celery and onion, a clove of garlic and two bay leaves.
Once the soaking time has elapsed, drain the soy granules and transfer them to the pan with the soffritto.
Mix and let everything flavor for a few minutes, then blend with the red wine and let the alcohol evaporate.
Continue with the tomato puree.
Also add a spoonful of tomato paste.
Finally, cover with the vegetable broth and the hot water.
Mix well, cover with a lid and cook on a very low flame for 45-50 minutes.
Once cooked, season with salt and pepper.
The vegan Bolognese is ready to be enjoyed. To prepare a delicious pasta dish, boil the tagliatelle in lightly salted boiling water.
Drain the pasta, transfer it to the pan with the sauce and mix everything well. Then, plate them.