Heat olive oil in a medium saucepan or dutch oven over medium heat. When the oil is hot, add the garlic, onion, carrot, celery, and eggplant. Saute for 3 minutes, stirring continuously. Add the mushrooms, continue to stir for another 4 minutes. Add the chopped herbs and cook for 3 minutes, still stirring.
Add the wine and bay leaf and scrape up any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
Add the tomato paste, miso, and hemp hearts. Cook and stir for 3 minutes. Add the vegetable stock, lentils, tomato sauce, soy sauce, and plant milk, again scraping any stuck bits from the bottom of the pot. When the sauce returns to a simmer, reduce to low heat and cover the saucepan. Cook at least for another 20 minutes, up to 40 minutes to develop the flavor.
Serve sauce over pasta with any of the optional garnishes.