Start by preparing the Meatless 'Meat' Crumble - add raw walnuts and sunflower seeds to a food processor. Pulse until the walnuts resembles the texture of ground meat (the sunflower seeds will stay mostly intact). Set aside.

Add olive oil to medium saucepan. Add onions and saute on medium heat until onions are clear. Add mushrooms and continue to saute until mixture is completely dry and starts to brown, 8-12 minutes.

Finish by stirring in walnut/sunflower mixture and continue to saute for another 2-3 minutes. Set aside.

Start on the sauce - to the same saucepan, add an additional 2 tbsp olive oil and bring to medium heat. Once hot, add chopped carrots and saute until carrots start to brown, 2-3 minutes.

Add meatless 'meat' crumble back to saucepan along with Frontier Co-op garlic powder, paprika, ground black pepper and tomato paste. Cook for 2-3 minutes until tomato paste has been evenly distributed.

Add vegetable broth and diced tomatoes and bring to a simmer. Stir in vegan cream cheese and nutritional yeast. Turn off heat and set aside.

Cook 8oz pasta of choice according to package instructions. Drain and transfer to saucepan. Stir to combine and serve immediately. Enjoy!