In a large pot, heat a glug of olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until translucent and fragrant.

Introduce the vegan ground meat to the pot, stirring well, and cook for approximately 5-7 minutes until browned and heated through.

Sprinkle in the chili powder and cumin, along with diced bell peppers. Cook for an additional 3-4 minutes until the bell peppers soften.

Pour in the tomato sauce, vegetable broth, and pasta shells, stirring until well combined. Bring to a rolling boil, which should take about 4-5 minutes.

Once boiling, reduce heat to medium-low, cover, and simmer for 10-12 minutes. Stir occasionally and check for doneness.

Remove from heat and stir in vegan cheese until melted and creamy. Taste and adjust seasoning if needed.