Cook pasta according to directions on the package. In a food processor blend cashews, nutritional yeast and 2 tbsp of water until creamy. Set aside in a bowl.
Mince garlic and onion and cook in a large pan with the oil from the jar of the roasted red peppers for 1 minute. Add the red peppers and cook on medium high for 3 minutes. Transfer the cooked ingredients to a food processor and blend until smooth.
Cook the vegan “meat” in the large pan until browned. Transfer the pepper sauce, cashew cream, kale and vegetable stalk to the pan and bring to a boil stirring to combine the ingredients. Season with the remaining seasonings and cook for 5 minutes on low.
Add the drained pasta to the sauce and toss until the pasta is well covered with sauce. Serve on a plate and enjoy!
Vegetable Chili (vegan ground “beef”, chickpeas, fava beans, celery, carrot, onion, red bell pepper, green onion, mushrooms, diced tomatoes, chili powder, garlic powder, paprika, and vegetable broth) topped with Daiya cheddar-style shreds and avocado.