Prepare the mash: Peel and chop the butternut squash into equal-sized pieces. Place in a large pot of salted cold water. Bring to a boil, lower the heat to medium, then let simmer for 5 minutes.
Add the cauliflower and cook for another 15 minutes, or until the vegetables are very soft. Drain and mash using a potato masher or fork.
Incorporate the soy milk, and nutritional yeast into the mash. Season with nutmeg, salt, and pepper to taste.
Preheat the oven to 390°F (200°C).
Prepare the filling: Add the textured vegetable protein to a heat-safe bowl, and cover with boiling water to rehydrate, then set aside.
In a large pot over medium heat, heat the olive oil, then add the onion. Cook for 5 minutes.
Add the celery, garlic, and carrot. Season with the thyme, a pinch of salt and pepper, the chili flakes, and cook for another 5 minutes, stirring regularly.
Add the mushrooms and cook for 5 minutes. Add the tomato paste, tamari, and flour, and cook for 1 minute, stirring constantly.
Gradually stir in the vegetable stock, 1/2 cup at a time. Add the lentils and textured vegetable protein, and let simmer for 5 minutes. Adjust the salt and pepper to taste.
Assemble: Divide the filling between 4 oven-safe dishes (minimum 20 fl oz each), spread the mash on top. Optionally, use a fork to make lines on top of the mash. Bake for 35 minutes. You can also use 1 large oven-safe tray if that is what is available to you.
Remove from the oven and allow it to cool down slightly, enjoy!
Video
Notes
Gluten-free option: use gluten-free flourOil-free option: sautéed the onions in 2 tbsp of vegetable broth.
Nutritional Information - Per Serving
Calories 441kcal | Carbohydrates 44g | Protein 37g | Fat 7g | Sodium 490mg | Fiber 22g | Vitamin A 996IU | Vitamin C 63mg | Calcium 168mg | Iron 10mg