The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I’ve done it with a peeler and a knife too, it just takes a little bit more time.
Place the noodles in a colander and squeeze them gently to release any additional water.
Pan fry zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them, they should reduce just a little until they are softened. Set aside.
In a large pot heat 2 tablespoons oil over medium heat.
Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer, and cover for 10 minutes to let the wine cook down.
Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10–15 minutes.
Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it. To get the tender “minced meat” texture, add as much water as you need. You can always use a colander to get rid of extra water.
Finally, add the soy “meat” to the sauce, cook for just another minute.