While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
When everything is all cooked, stir everything together and pack into a greased 9x9 pan.