Vegan Bolognese Bianco

1 First, heat one cup of veggie broth in a small sauce pan. Once it is simmering, add the TVP and remove from the heat. Stir and let the TVP sit, absorbing the broth while you prep the rest. (you can also heat the broth in the microwave if you prefer)
2 Then, in a large pot, heat the olive oil on medium high. Then add the diced carrots, red onion, celery and chopped garlic. Saute, reducing heat as needed for about 4-5 minutes until the onion is translucent. 
3 Next, add the diced mushrooms and saute for another 2-3 minutes until the mushrooms are cooked. Season with a little salt and pepper. 
4 Now, pour in the white wine, stirring and getting any yummy bits off the bottom of the pot. 
5 Then add the bay leaves, rosemary and thyme into the pot, and simmer for 2-3 minutes to cook some of the wine off. 
6 Now, pour in the remaining 2 cups of veggie broth and the coconut milk. Stir to combine everything. 
7 Next, add the TVP that should now have absorbed all the liquid and be soft.
8 Then add the nutritional yeast and agave if you want( you don't have to use the agave, but I think it needs the sweetness). 
9 Add a few more pinches of salt and pepper. Then simmer on low for 20- 30 minutes or until the Bolognese is the thickness you want. Taste and adjust seasoning. Serve over pasta!