Vegan Bell Pepper Beyond Steak Macaroni

3 quarts water, 1 cup reserved after used to cook pasta
16 oz macaroni (I used Great Value whole grain)
1 tbsp canola oil
10 oz Beyond steak
1/2-1 onion, peeled and diced
1 clove garlic, minced
1 green bell pepper, diced
1 tsp vegetable bouillon
1 tsp Yondu
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 cup Daiya cheddar shreds

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, garlic, and bell pepper, stir until half cooked; add steak and stir until browned, onion is translucent, garlic is fragrant, and bell pepper is seared. 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, and nutritional yeast. Stir well and mix into pasta in portions while stirring to ensure the pasta is evenly seasoned. Mix in onion, garlic, bell pepper, steak, and cheddar shreds. Stir until shreds are melted.