A vegan version of the classic Italian dish!
Combine the seitan ingredients in a large bowl and leave to marinade overnight in the fridge.
Heat a pan with oil and saute the onions for 5 minutes or until brown. Add the seitan to the pan and cook for 3 minutes.
Tip in the tomatoes. chilli powder, paprika and 400g of the tomatoes and stir. Cook over a medium heat, stirring often for 15 minutes then add the remaining tomatoes. Add the salt and toss in the cooked pasta and mix. Serve with vegan cheese.