Step-by-step Instructions:   Sauté onions, parsnips and carrots in large stock pot with a little olive oil. Add 2 Tbs. garlic and 2 Tbs. ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. When boiling, add potatoes and cook until soft. Drain, and put in large bowl. Sauté garlic in 1 Tbs. in olive oil and until soft, ( careful not to let it burn). Using a potato masher, mash the potatoes, adding the garlic, coconut oil and coconut milk. Salt and pepper to taste. In a cast iron frying pan, sauté the seitan in a little olive oil with 1 Tbs. of garlic and ginger until golden brown. Deglaze with the Marsala wine and let simmer for 1 minute. Add to pot, with broccoli, mushrooms, peppers, and bok choy. Add water. Add nutritional yeast, and tamari. Add frozen peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.