Cook your pasta according to package instructions.

While pasta cooks, brown your plant-based meat in a pan over medium heat.

Season to taste with whatever you like, I used some steak seasoning I got at Vons.

Once your meat is cooked to your liking, set aside in a bowl.

Add your water and sodium citrate to a pan and heat up, dissolve the sodium citrate.

Add in your vegan cheddar shreds and stir until melted and smooth.

Drain your cooked pasta and add to the cheese sauce and stir to combine.

Then fold in your vegan beef. That's it, you're done!

Garnish with chives, green onions, parsley, mustard, ketchup, vegan sour cream, really whatever you want will be good!

Enjoy!

In a large skillet over medium heat, melt 2 Tbsp of the butter and then add the onions. Cook until translucent, about 5 minutes or so.

Add garlic and cook for 1 minute, careful not to burn the garlic.

Add the other 2 Tbsp of butter along with the vegan plant based meat. Crumble and cook until browned, about 6 minutes.

Add the nutritional yeast, garlic powder, onion powder, smoked paprika, garlic salt, and turmeric. Stir to combine and cook for a minute.

Add the ketchup, dijon mustard, hot sauce, chipotle in adobo and worcestershire sauce. Stir to combine.

Add the uncooked pasta and beefless (or veggie) broth. Bring to a low boil, then cover and simmer on medium low until pasta is cooked through, about 10 minutes.

Add the vegan cheese shreds and sour cream, stir until cheese melts. Add more broth or plant milk if you want it creamier.

Serve immediately and ENJOY!