In a large pot, add the olive oil and chopped onions over medium-high heat. Cook until the onions are tender.
Add the minced garlic and veggie crumbles. Stir to combine.
Pour in the vegetable broth. Then add the entire contents from the cans of diced tomatoes and beans (liquid and all). Add the seasonings and stir to combine.
Add the macaroni pasta. Stir to combine. Bring to a boil and reduce heat to a simmer and cover. Cook 10 to 15 minutes until pasta is tender.
Remove the lid and sprinkle vegan cheddar shreds over the top. Cover and cook for another 5 minutes, until the cheese is melted.