Cook the tempeh bacon in a large skillet over medium heat until crisp, about 3 minutes per side. Remove bacon, chop up and set aside.
Pour the broth into skillet and let come to a full boil. Add the greens in batches, and cook for about 4 minutes, or until wilted.
In a large pot, bring water to boil. Add pasta and cook according to package direction. Drain and set aside.
In the meantime, melt the melt vegan butter in a medium skillet. Over medium heat, sprinkle in the flour and whisk until well combined. Cook for 2 to 3 minutes. Slowly add the nondairy milk, continue to whisk until the sauce begins to thicken.
Stir in the cheeses, a bit at a time, until melted and sauce is smooth. Season to taste with hot sauce, salt, and pepper.
To assemble: Transfer half of the noodles to a 9” x 13” (vegan) buttered baking dish. Pour on half of the cheese sauce and then the collard greens. Repeat. Sprinkle the reserved shredded cheese on top.
Bake for 35 minutes. During the last 5 minutes of the cooking process, turn off the oven and top with the chopped bacon and place back into oven. Let set for 5 minutes remove from oven, then serve and enjoy!
To save time, I used the bagged kind of collard that are already chopped and washed, that is located in the produce section of well-stocked supermarkets.