Heat your oven to 375F.
Follow the directions on the box to cook the pasta. Once done, rinse in cool water, drain any excess water (I even used a paper towel to blot it dry), and spread across the bottom of a 9 X 13 baking pan.
In the meantime, stab the sweet potato with a fork a few times and microwave for about 2 - 3 minutes, until slightly tender.
Peel and chop the garlic and add to a food processor, along with the olive oil. Chop the sweet potato into chunks (I included the peel) and add that to the food processor as well. Pulse until smooth. Add the vegetable broth to achieve a spreadable consistency.
Pour the sweet potato mixture over the past and stir to distribute it throughout the pasta. Make sure the pasta is distributed equally throughout the pan, and then pour the pasta sauce evenly over the top.
Spread the veggie crumbles over the pasta sauce. Then add any of your favorite veggies.
Sprinkle the chopped fresh basil on top, followed by the shredded vegan mozzarella.
Place the baking dish in your heated oven and bake for 20 minutes, until the cheese is melted.
Once the pasta is done, remove from the oven and set aside to cool a bit. Serve warm.