Vegan Sweet Heat Barbecue Hamburger Helper

0 Heat the olive oil on medium high in a large non-stick skillet or pot. You need one that has a four cup liquid capacity. 
1 Add the vegan beef and sauté, reducing heat as needed until the beef is brown and cooked through. About 5-7 minutes. Season with a pinch of salt and pepper. 
2 Remove the vegan beef from the skillet and put in a bowl. Set aside. 
3 Heat the vegan butter in the same skillet on medium heat. Once the butter has melted, add the flour and whisk to combine with the butter. 
4 Pour the tomato sauce, brown sugar, maple syrup, tomato paste, apple cider vinegar, salt, garlic and onion powder, paprika, cayenne and broth into the skillet. Whisk to combine. Making sure there are no lumps of flour. 
5 Bring the mixture to a simmer, then pour the pasta into the skillet. Stir to combine everything. Making sure the pasta is submerged in the liquid. 
6 Reduce heat to medium low, so the liquid is at a simmer. Cook the pasta for 15-25 minutes. Stirring frequently. Until the pasta is al dente and the liquid turns into a thick sauce.
7 Pour the vegan cream or milk and vegan cheese into the skillet. Stir to combine everything. Letting the cheese melt into the sauce. 
8 Taste and adjust seasonings. 
9 Add the vegan beef back to the skillet and stir to combine. 
10 Serve immediately.