Vegan Pantry Hamburger Helper

1 pound elbow macaroni, cooked and drained (may substitute with ditalini)
1 23.5oz bottle Prego mushroom pasta sauce (About 2 1/2 cups)
1/2 cup water
1/2 cup Bob's Red Mill textured vegetable protein
1 1/2 tablespoons chili powder
1 1/2 teaspoon cumin
1/2 tsp tabasco
2 tbsp nutritional yeast
1/2 cup unsweetened Kikkoman soy milk
1 tbsp olive oil
1/2 tsp garlic salt
1/4 tsp pepper

Pantry as extras of all ingredients can be kept sealed at room temperature. Pasta sauce, textured vegetable protein, and Kikkoman soy milk need to be refrigerated after opening.
Cook the pasta as directed in a large pot.
While pasta is cooking, pour pasta sauce into a medium pot over low heat. Add water to pasta sauce bottle, close lid, and shake. Add more water if sauce is not thin enough to pour out easily. Stir in pasta sauce mixture, textured vegetable protein, chili powder, cumin, tabasco, and nutritional yeast stirring well after each addition. Add soy milk, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Stir in olive oil, garlic salt, and pepper. Enjoy!

Adapted not to need frozen Boca burger-style crumbles or Daiya cheddar cheese shreds http://veganwithkathleen.blogspot.com/2012/07/vegan-hamburger-helper.html