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 have all of the water out of them.
Cook pasta according to package directions, throwing in the peas for the last 2-3 minutes. Drain and set aside.
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.
Drain rehydrated soy curls and shred them in the food processor set on the lowest speed setting a few seconds until they resemble shredded chicken. Be careful not to overprocess. Set aside.
In a medium saucepan, saute the mushrooms and garlic 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.
In a saucepan over medium heat combine cauliflower, vegetable broth, wine, cashews, nutritional yeast, mustard powder, lemon juice, oregano, thyme, and pepper. Salt to taste. Bring to a simmer and cook for 5-8 minutes until cauliflower is tender.
Carefully transfer cauliflower mix to a blender and blend until smooth. Be careful because hot sauces can splatter.
To the cooked pasta and peas, add the shredded soy curls, cauliflower sauce and mushrooms. Stir until well combined.
Transfer to 13-inch by 9-inch casserole dish. Top with seasoned breadcrumbs.
Bake casserole for 20-25 minutes, or until top is golden brown.