In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 20 minutes until potatoes are cooked all the way through.
In a separate bowl mix the TVP, boiling water, and chili powder. Stir and allow mixture to sit for about 15 minutes.
Heat the olive oil in a large dutch oven, and saute the onion And zucchini for 10 minutes on low. Add the corn, peas, spinach, and the vegetable stock, bring to a boil. Add the TVP, 1 tbsp of the paprika (save the other tbsp for later), Montreal steak spice, salt, and pepper. Stir and let simmer on low.
Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of almond milk (use more if the potatoes are too thick). Salt and Pepper it too.
Stir the TVP/veggies in the dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.
Turn the oven’s broiler to high, and put the dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp on top. Watch the oven so it doesn’t burn.