In a large 5 qt. pot over medium-high heat, sauté the diced onion with chili powder, paprika and garlic powder for 3 minutes, or until soft and fragrant.
Scoot the sautéed onion to one side of the pot and add the vegan ground beef to the other side. Brown the vegan ground beef until slightly crispy, about 6-8 minutes.
Add the uncooked pasta, vegan beef broth, and unsweetened plant based milk. Stir well to fully combine and bring to a light simmer.
Once simmering, reduce heat to medium heat, add the lid and cook the pasta for 6 minutes.
After 6 minutes, mix in 1/2 cup nutritional yeast, cream cheese and salt and pepper to taste (I typically add 1/4 teaspoon each). Heat until cream cheese is warmed through and fully melted into pasta, about 2 minutes.
Finally mix in the diced Roma tomatoes, garnish with fresh parsley as desired and serve immediately.
Vegan Beef Broth works really well for this recipe but you can also use Vegan Chicken Broth or just Vegetable Broth. I always use the Better than Bouillon Paste and just add water.
I highly recommend Kite Hill vegan cream cheese. It is not oil based and therefore will not make your hamburger helper too oily.
This recipe has not been tested with gluten free pasta.