Peel and cut the vegetables into pieces. Cook them in boiling water with a vegetable bouillon cube for 25 minutes, or steam them. Cook the lentils with a vegetable bouillon cube and a bay leaf for 25 minutes as well.

Meanwhile, soak the soy protein in hot water.

Sauté the onion and garlic in olive oil, then add the lentils. Add the drained soy protein. Season with salt and pepper.

Mash the potatoes and cauliflower, then add the cream, salt, and pepper.

Preheat your oven to 410°F (210°C). Grate the cheese. Layer the lentil mixture, then the mashed topping, and finish with the cheese on top. Bake for 15 minutes at 410°F (210°C).