Dry roast the pine nuts while stirring, careful not to burn them, set aside. Cook the tortellini in salted water and a bit of oil until they are al dente. Peel and cube the onions, cut the sun-dried tomatoes into strips, and sauté both in a pan with a bit of olive oil. Wash and dry the spinach, slice 2cm wide, add to the pan and sauté until the spinach is wilted. Mince the garlic, add to the pan, add the soy cuisine, bring to a gentle boil, add nutritional yeast, herbs, salt, pepper, and chilli. Add the tortellini, half of the pine nuts, gently mix it all together. Top with the rest of the pine nuts and sprinkle with Jeezano.