Vegan Kimchi Pasta

3 quarts water, 1 cup reserved after used to cook pasta
16 oz pasta (I used Great Value whole grain penne)
1 tbsp canola oil
1/2-1 onion, peeled and diced
1/3 cup kimchi (I used Seoul vegan original, try 1/2-3/4 cup next time)
1/2 cup Beyond steak (add more if desired)
1 tsp vegetable bouillon
1 tsp Yondu
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2-1 tsp onion powder
1/2 tsp granulated garlic (try 1/4 tsp or omit next time)
~1 tsp gochujang/gochugaru if making spicy (omitted for spice sensitive toddlers)
dash garlic salt (mix in with pasta water next time)
dash freshly ground pepper

In a 5-quart pot, bring water to a boil. Add pasta and cook according to package directions (I did 15 minutes to make it a little softer).
In a frying pan, heat oil over medium heat. Add onion and stir until half cooked; add steak and stir until browned and onion is translucent. Stir in kimchi until fragrant. Set aside.
Before draining pasta, reserve 1 cup of pasta water. Drain pasta and set aside.
In a measuring cup, combine 1 cup of pasta water, Yondu, soy sauce, nutritional yeast, onion powder, granulated garlic if using, gochujang/gochugaru if using, and garlic salt. Stir well and mix into pasta in portions while stirring to ensure the pasta is evenly seasoned. Mix in freshly ground pepper, onion, steak, and kimchi.