TO PREPARE: Top layer: Boil spuds and mash {with soymilk, nutritionalyeast, parsley, minced garlic}. Set aside.
Bottom layer: Cook up 2 cups of lentils in vegetable stock and choppedonion. When through add enough textured vegetable protein to absorb theexcess water. Set aside.
Prepare nutritional yeast gravy: Toast flour over medium heat, add yeast,then oil and mix well. Add water. Bring to a boil and use whisk to get ridof clumps. May want to add more yeast. Add tamari and gravy flavoring. Cooka few minutes until thickened.
Add to lentil and tvp mixture reserving about half cup for the top.
In a baking dish {I spray with pam}, spoon in lentil-tvp-gravy mixture,then put on frozen veggies, then spoon mashed potatoes over everything.
Drizzle with remaining gravy and bake for about a half hour or more in a 375degree oven.