Preheat oven to 375 degrees F.

In medium pot, cover cauliflower florets with water; boil until fork tender (about 10 minutes).

Meanwhile, in large sauté pan, heat canola oil over medium heat. Add onions and cook for about 3 minutes. Stir in meatless crumbles and garlic; cook for 3 minutes.

Stir in flour, tomato paste and vegetable stock to create thick sauce. (Note: If too much liquid evaporates, add additional ¼ cup stock.)

Add thyme, oregano and Worcestershire sauce. Season with salt and pepper to taste.

Stir in mixed vegetables and simmer for 3-5 minutes or until vegetables are cooked through. Set aside.

Drain cauliflower florets; combine with cream and parmesan cheese in food processor. Blend until smooth. Season with salt and pepper to taste.

On lightly floured surface, using rolling pin, roll dough into 12x9-inch rectangle. Cut into 12 equal squares.

Lightly spray wells of muffin tin with nonstick cooking spray. Press dough into wells, covering sides.

Fill wells with 1-2 tablespoons of crumble mix; top with mashed cauliflower.

Bake for 15-20 minutes or until golden brown.

Let pies rest for several minutes and serve warm.