In a large pot, heat the chopped up potatoes, cauliflower, and stock all together over medium-high heat.
Blend the tomatoes with the olive oil, garlic powder, and oregano, then add to the pot.
Add enough water so the potatoes are just barely floating on the surface (not completely covered). Bring to a boil, then turn it down to a simmer and cook for about 20 minutes until the veggies are tender.
Turn the heat up to medium, toss in the broken up spaghetti, and cook for 10 minutes more, stirring occasionally, until the pasta is al dente (not crunchy and not mushy, but somewhere in the middle).
Add in the beans, frozen peas and corn (this cools it off to a nice eatable temperature), and salt and pepper to taste.
Mix everything together, taste once more to make any last salt adjustments, and serve with vegan cheese and freshly ground pepper for those who want such garnishes. Enjoy! ❤️