Preheat oven to 400 F and prepare a baking sheet with 4 ramekins.

Add the oil to a large skillet over medium high heat, and add in the soy crumbles, onion, celery and mushrooms. Saute until the meat in broken up and the onion and celery have softened. Add in the garlic and stir for another 30 seconds.

Mix together the flour and broth in a small measuring cup and add to the pan along with the tomato paste and tamari. Stir until thickened over medium high heat, then add in the frozen vegetables. Season with salt and pepper, to taste and set aside.

Place the cauliflower in a microwave safe dish covered in plastic wrap. Microwave for 5 minutes. Transfer to a food processor along with the cashews and the cream that sits on top of the coconut milk can. Puree until smooth, and season with salt and pepper, to taste.

Divide the meat mixture between four ramekins, and top with the cauliflower puree. Sprinkle with paprika and bake for 5 to 10 minutes, or until warmed through. Garnish with parsley, if desired.