Sauté onion in olive oil until onions are translucent. Add garlic, basil and oregano and sauté.

Add salt, cinnamon sticks, lemon juice and tomato puree. Simmer for about 20 minutes.

Remove cinnamon stick and pour sauce into blender. Blend until smooth.

Return to pan and stir in vegan margarine and parmesan. Stir and cook over medium heat until hot.

Serve over cooked spaghetti and sprinkle with vegan parmesan. Garnish with fresh basil.