Step 1

For the topping, process bread, dried parsley, onion granules, garlic powder, nutritional yeast, salt and pepper in a food processor until you have medium bread crumbs. Set aside.

Step 2

Preheat oven to 400ºF degrees. In a medium-size bowl, cover dehydrated soy curls with a mixture of vegetable broth, tamari, and liquid smoke and allow to sit for at least 10 minutes. Drain, and squeeze dry. You don't have to squeeze all of the water out of them.

Step 3

Shred the rehydrated soy curls in a food processor set on the lowest speed for a few seconds until they resemble shredded chicken. Be careful not to overprocess. Set aside.

Step 4

Cook pasta according to package directions, throwing in the peas for the last 2-3 minutes. Drain and set aside in a large bowl.

Step 5

Saute the mushrooms and garlic over medium heat until the mushrooms have released their water and just start to brown. There’s no need to use oil, but you can add a little water if they start to stick.

Step 6

In another saucepan (or you can use the same pan as you sauteed the mushrooms) combine cauliflower, vegetable broth, wine, cashews, nutritional yeast, mustard powder, liquid smoke, tamari, lemon juice, oregano, and thyme. Salt and pepper to taste. Bring to a simmer and cook for 5-8 minutes until cauliflower is tender.

Step 7

Carefully transfer cauliflower mix to a blender and blend until smooth. Be careful because hot sauces can splatter.

Step 8

To the cooked pasta and peas, add the shredded soy curls, cauliflower sauce and mushrooms. Stir until well combined.

Step 9

Transfer to 13-inch by 9-inch casserole dish. Top with seasoned breadcrumbs.

Step 10

Bake casserole for 20-25 minutes, or until top is golden brown.