Chop the zucchini and celery, grate the carrot, and mince the onion and garlic.

Heat the olive oil in a large pan over medium low heat, and cook the garlic and onion until lightly browned, about 5 minutes.

Add the zucchini, celery, and carrot, and cook until slightly tender.

Meanwhile, roughly chop the parsley and basil.

Add the cans of crushed tomato and tomato paste to the pan. Add in the herbs, and season with salt and pepper. Stir well to combine, and cook for 10 minutes.

Meanwhile, cook the pasta according to directions.

Pour the red wine into the tomato sauce pan, and crumble the veggie "meat" into the mix. Mix together well, and cook for 5 minutes.

Drain the pasta once it's done cooking. Return to pan. Pour the bolognese sauce on top of pasta, and toss together well.

Optional: Serve the pasta with Pecorino Romano cheese sprinkled on top. To keep it vegan: Leave the cheese off or add vegan cheese or nutritional yeast.