Boil the pasta. Meanwhile, we're making the sauce.
In a smaller pot, add the soy granule and water and let it cook on medium heat until the soy granule has soaked up all the water and is soft. Add the paprika powder and liquid smoke and give it a quick stir.
Make some space in the middle of the pot and add in the oil, diced onion, and minced garlic. Let it cook until the onion is softened.
Once the onion is soft, stir, lower the heat and add in the tomato purée, salt, dried oregano, and dried basil. Let it simmer on low heat until hot. You can add more salt to taste.
By now the pasta should be done, drain it, divide the spaghetti onto plates, top with the vegan bolognese sauce, garnish with fresh basil and sprinkle with Cashew Parmesan. Enjoy!
*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
Tips for making an amazing vegan bolognese sauce:
Don't skip the spices. Soy granule doesn't taste like much on its own. So you want to add some spices. I love liquid smoke for a smoky flavor and paprika powder.
Instead of soy granule, you could also use grated carrots.
Onions and garlic add more flavor to the sauce. But if you're short on time, you could also use onion and garlic powder instead.