Blanche trimmed asparagus spears by dunking them in a saute pan filled with boiling water for a minute.
Remove asparagus to a bowl filled with cold water. After a couple of minutes drain and set the asparagus aside. Empty the saute pan to use in next step.
Heat 1 teaspoon olive oil in the saute pan. Add the leeks with salt and ground black pepper and sweat them in the pan for 3-4 minutes.
Add the veggie meat crumbles and cook 2-3 more minutes until heated through.
Place tofu, non dairy milk, garlic powder, nutmeg, salt and pepper in blender bowl.
Blend into a smooth cream.
Peel boiled potatoes.
Mash potatoes or pass them through a potato ricer. Dump the tofu cream into the bowl.
Mix the tofu cream and potatoes well. Add salt and ground black pepper as needed.
Add the leek and meat crumbles mixture to the bowl with the mashed potatoes and mix.
Coat the bottom of a 9 X 12 inch baking dish with EVOO.
Layer 8 sheets of filo into the dish, brushing EVOO on each layer.
Pour the mashed potato and vegan meat filling into the baking dish.
Top with asparagus spears and fold the filo pastry edges over. Brush the edges and the asparagus with EVOO. Bake in a preheated 375 degree oven for 25 minutes. Let it stand 15 minutes before serving.