Heat oil in a medium stockpot or Dutch oven over medium-high heat. Add beef substitute and cook, breaking with a wood spoon as you cook, until crumbly and starting to brown. Add garlic, onion, carrot and celery and cook until vegetables start to soften, about 3 minutes. Add tomato paste and cook for 1 minute, then add red wine, scraping up browned bits from bottom of pan and stir until liquid almost evaporates.
Whisk broth with flour, thyme and cinnamon (this will help prevent flour from clumping) and stir into the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until mixture is very thick, about 15 minutes. Taste and add salt, if necessary. Let mixture cool to room temperature. Heat oven to 425°F.
Transfer mixture to an 8-inch baking dish or ovenproof skillet. Top with potatoes or cauliflower. Bake until heated through and topping starts to brown, 25 to 35 minutes. Place briefly under broiler to brown topping further, if desired. Serves 4.
