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In large pot over medium heat, add oil and saute the onions for one minute, then add the vegan beefy crumbles and cook for 5 minutes.
Mix in the tomato paste, garlic powder, chili powder, and smoked paprika. Then stir in the veggie broth.
Once the broth starts to boil, add in the elbow macaroni.
Reduce the heat to a low simmer and let it cook uncovered until the pasta is cooked and most of the liquid has been absorbed (about 12-15 minutes). Make sure to stir every couple of minutes to prevent it from sticking to the bottom of the pot.
Once the pasta is cooked, turn off the heat and add the vegan cheese. Mix well and cover with a lid for 5 minutes.
Taste and add salt and pepper if needed. (The plant-base crumbles and vegan cheese have salt so be careful with adding more salt without tasting first.)