Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.
Stir it in well with a fork. Leave it to sit for 5-10 minutes.
Add chopped onions and olive oil to a large pot on medium heat and sauté until the onions are softened.
Add crushed garlic, dried basil, dried oregano, dried parsley, dried rosemary, dried thyme, garlic powder and red pepper flakes and sauté for a minute to lightly toast the spices.
Add the prepared textured vegetable protein (TVP) and mix it in. Sauté for about 10 minutes until the TVP is lightly browned.
Add marinara sauce, vegan beef stock, canned chopped tomatoes, tomato paste, chopped green bell pepper and bay leaves and mix in.
Bring to a simmer, then reduce the heat to medium low and simmer, covered, for 15 minutes, stirring occasionally.
Add elbow macaroni (uncooked) and continue to simmer, covered, stirring occasionally, until the pasta is tender (about 20 minutes).
Remove and discard the bay leaves.
Add light brown sugar (for flavor balance) and mix it in.
Turn off the heat, add vegan cheese to the top, and cover with a lid. Let it rest, covered for 5 minutes.
When the vegan cheese is melted, stir it gently and then add sea salt and ground black pepper to taste.
Serve topped with fresh chopped parsley.