Vegan Rigatoni Al Forno (Italian Pasta Bake) - Zucker&Jagdwurst

Ingredients

• 500 g (17.6 oz) rigatoni pasta
• oil for greasing the casserole
• fresh basil leaves for serving
• 150 g (5.5 oz) fine soy granules
• 1 tbsp powdered veggie stock
• 3 tbsp vegetable oil
• 1 onion
• 1 garlic clove
• 1 tbsp agave syrup
• 2 tbsp tomato paste
• a sip of vegan red wine
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 tsp paprika
• 500 ml (2 cups) sieved tomatoes
• 250 ml (1 cup) plant-based cream for cooking
• salt
• pepper
• 3 tbsp flour
• 3 tbsp plant-based butter
• 1-2 tbsp nutritional yeast
• 2 tsp tapioca starch
• 100 g (3.5 oz) vegan grated cheese
• 2 tbsp vegetable oil
• 2 tbsp water