Transfer the oil to a large non-stick skillet.
Place over medium-high heat until oil shimmers.
Add onion. Cook, stirring frequently, until onion turns translucent, about 3 minutes.
Add garlic. Cook, stirring frequently, another 30 seconds.
Add mushrooms, bell pepper, zucchini, and vegan sausage.
Cook, stirring frequently, until the liquid from the mushrooms cooks off and the zucchini starts to soften about 3 minutes.
Use your spatula to break down into small chunks and cook, stirring to mix, about 5 minutes.
Add turmeric, chili powder, nutritional yeast, onion powder, garlic powder, salt, smoked paprika, Kala namak salt, and cayenne pepper.
Cook, stirring to mix, about 3 minutes.
Remove from heat.
Add vegan cheese. Stir to mix until cheese melts completely.
Enjoy as-is, or garnished with cilantro, avocado, and vegan sour cream (highly recommended)!