Dice onion, carrot and celery stalk. Peel garlic clove. Puree tomatoes together with basil. Heat up vegetable broth and keep warm.
In a bowl, let the soy granulat soak up 120ml of vegetable broth. Stir occasionally. After about 10 minutes, all liquids should be removed.
Heat up olive oil, margarine and garlic in a pan on medium heat. As soon as the margarine gets brown, remove garlic. After that add onion and sugar until tender. Add soy granulat, carrot and celery stalk and saute shortly. After that, whisk in tomato paste. Deglaze with a shot of red wine, stir and let reduce. Add the rest of the vegetable broth, tomatoes, salt and pepper.
Let cook for at least 30 minutes on low heat. Stir occasionally.
When the sauce has reached a thick consistency, mix in soy milk and cook for another 5 minutes. Taste with salt and pepper.