I used this recipe from Susan's blog using gluten free bread for the bread crumbs. You can find that recipe here: http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html
The gravy recipe is here (substitute corn starch or arrowroot for the flour)
The mashed cauliflower potatoes are simple. Use one full head off cauliflower, chopped into small pieces and about 4 medium potatoes, cut up. Boil them until very tender. Drain off the water and mash them just like regular mashed potatoes. I add about 1/8 cup of nutrtional yeast to mine to give it a "buttery" flavor and a little salt.
If you love greens and you have never had broccoli rabe (also called rapini) you don't know what you are missing. It is a bitter green like turnip greens with a different flavor. You can buy it at Whole Foods and Publix usually has it, too. Trim off the bigger stems at the bottom and roughly chop it. Bring a pot of water to a boil and add a pinch of salt. Add the broccoli rabe and boil for 5 minutes. Drain. In a saucepan, bring 1/4 cup of water, a dash of cayenne pepper, and 1 teaspoon garlic powder to a boil. Add the drained broccoli rabe and continue cooking until most of the water has evaporated. Serve warm.