Add the ground soy to a bowl and pour boiling water over it. Allow to soak for 10 minutes.
In a shallow pot, heat up 4-5 tbsp. olive oil and sauté the onion and leek for 4-5 minutes until soft.
Add the garlic, the cinnamon stick and allspice and saute for 1 minute.
Strain the ground soy and add to the pot, stirring until most liquid evaporates.
Add the tomato paste and cumin and saute for 1 minute.
Pour in the wine, wait for the alcohol to evaporate and add salt and freshly ground black pepper.
Add the tomatoes, stir and lower the heat. Simmer the sauce for 15-20 minutes until it thickens.
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil and stir gently.
Serve the pasta hot with the meatless tomato sauce and sprinkle with grated vegan cheese.