Spiralize zucchini to make "zoodles" with mandoline, peeler, or spiralizer
Place the noodles in a colander and squeeze them gently to release any additional water.
Pan Fry zucchini noodles in a drizzle of olive oil for 3 to 4 minutes over medium-heat. Do not overcook.
In a large pot, heat 2 tablespoons olive oil over medium heat.
Chop the onion, carrot, garlic, and bell pepper. Transfer to the pot and sauté for about ten minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for ten minutes to let the wine reduce.
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.
Hydrate the soy protein in boiling water. The water should easily cover it, you need to get a tender "minced meat." Use a colander to get rid of excess water.
Add the soy protein to the sauce and cook for another minute.