Heat the oil in a large pot or Dutch oven over medium-high heat. Once the oil is melted, add the vegan ground meat. Cook, stirring occasionally, until the ground meat is heated through, 3 to 4 minutes.

Add the onion, garlic, and jalapeno. Season with the smoked paprika, mustard powder, garlic powder, onion powder, chili powder, salt, and pepper. Cook, stirring occasionally, until the onions become translucent, and the garlic is fragrant, 2 to 3 minutes. Add the tomato paste and cook, continuing to stir, 1 to 2 more minutes.

Pour in the diced tomatoes with their juices and the broth. Add the pasta and stir well to combine. Using a spatula, press the paste noodle down gently, ensuring they’re submerged in the broth. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the noodles are tender, making sure to give them a good toss and submerging the noodles into the broth every so often, 12 to 15 minutes, until the noodles are al dented.

Stir in the vegan cheddar shreds and continue to stir until melted throughout. Taste and adjust seasonings if necessary. Let the pasta cool about 5 minutes before serving. Garnish with more vegan cheese shreds and fresh parsley and enjoy!