In a large pan or dutch oven, heat the ground crumbles per the packages instructions with garlic, onions and olive oil.
Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
Stir in the cabbage (if using) and the cooked macaroni, and let simmer for about 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).
Remove from heat and remove the bay leaves.
Stir in vegan cheese and serve.
Recipe Notes
This versatile recipe can be tweaked to your liking. Eliminate the cabbage, add beans, eliminated the "beef" crumbles, etc.