Heat some oil in a pan add the garlic, mushrooms and onions. Saute for 2-3 minutes.
Then add the carrots, cauliflower, corn, green beans, black beans along with the water.
Soak the soy granules in water. Bring it to a gentle boil. Drain the soy granules, rinse and squeeze out the excess water. Add this to the pan with the other vegetables.
Add the cumin powder, chilli flakes, curry powder and salt to taste along with some white wine.
Add a few leaves of basil, thyme and tomato puree.
Add the vegetable stock and bring to a simmer. Add some cream, black pepper and chopped parsley.
Pour the vegetable mixture into a bowl.
Put the mashed potatoes in a piping bag and pipe over the vegetable mixture and then put into the oven.
Bake in an ovenproof tray for 15 minutes at 180 C.
Assorted veggies cooked with tomato puree, white wine and seasoning. Topped with creamy mashed potatoes and baked golden. This dish will not disappoint you.