Cook the spaghetti. Then, prepare the TVP in vegetable broth according to the instructions on the package. Usually you have to soak it in hot water (for example from the kettle) for about 10 minutes. I like to use vegetable broth instead of water for more flavor.
Drain the soaked TVP. In a large pan, heat some oil and cook the texturized vegetable protein on high heat for 5 minutes. Stir every minute.
In the meantime, finely chop the onion, garlic, carrot, and celery. Add the onion, stir well, and cook for 3 minutes.
Then add the garlic, carrot, and celery and cook for 5 more minutes.
Add the tomato paste and stir well. Cook for 2 minutes (still on high heat). Then deglaze everything with the red wine. Cook for 2 minutes. Preheat your oven to 350 °F. Next, add the diced tomatoes, the vegetable broth, the soy sauce, and the spices. Stir well and cook for 5 minutes. Season with salt and pepper.
Cut the cherry tomatoes into halves. Add them to the sauce together with the frozen peas. Stir well.
Start to assemble the casserole in the casserole dish. Start by adding some sauce to the bottom of the dish. Then add spaghetti on top with more sauce.
Stir and add 3 tablespoons of vegan sour cream. Then add another layer of sauce and more spaghetti. Finish with sauce and some more sour cream.
Sprinkle with vegan cheese.
Bake for 20-25 minutes at 350 °F until the vegan cheese has melted and the top is a bit crispy.