Heat vegan butter in a pan over low heat. Once melted, add flour and stir to form a smooth roux.

Slowly whisk in plant milk and vegetable stock until smooth and thickened into a white sauce.

Add grated vegan cheese, Dijon mustard, garlic powder, onion powder, paprika or cayenne, salt, and black pepper. Cook on low until fully melted and creamy.

Cook pasta in salted water according to package instructions. Chop broccoli into bite-sized florets and add to the pasta during the last few minutes of cooking.

For the garlic breadcrumbs, melt vegan garlic butter in a small pan over medium heat. Add breadcrumbs and toast, stirring constantly, until golden.

Drain pasta and broccoli and add both to the cheese sauce. Stir to coat evenly. Add a splash of pasta water if the sauce is too thick.

Serve immediately, topped with garlic breadcrumbs and freshly cracked black pepper.