Cook the pasta in salted water according to the package directions for al dente. Drain, reserving 1/4 cup of the pasta cooking water.
Meanwhile, preheat a large pan on medium heat while you quarter (or halve if small) the brussel sprouts and thinly slice the red onion. Add these to the pan, along with the olive oil and vegan butter. Stir and let to cook while you slice the tomatoes, mince the garlic, and finely chop the fresh dill. Stir them every few minutes, and when the sprouts and onions have been cooking for 8 to 10 minutes and are getting browned and tender, add the garlic, tomatoes, beans, salt, pepper, and garlic powder. Cook another 3 minutes.
Toast the breadcrumbs in a small pan on medium heat, with an optional teaspoon of vegan butter, stirring occasionally until golden brown. This toasting takes 3 to 5 minutes.
Add the cooked pasta, pasta cooking water, dried parsley, dill, lemon juice and olives to the pan and toss. Taste for seasoning, add more salt and pepper if desired, or lemon juice or butter. Top with toasted breadcrumbs and vegan parmesan.