Heat 2 tablespoons oil in large skillet set over medium heat; cook soy crumbles, garlic, ¼ teaspoons each salt and pepper, smoked paprika and red pepper flakes for 5-7 minutes or until soy crumbles are browned and cooked through. Transfer to plate.
Heat remaining oil in same skillet; cook onion, thyme, garlic and turmeric for 3-5 minutes or until onions start to soften. Stir in Cauliflower “Rice,” and remaining salt and pepper; cook 1-2 minutes or until well coated. Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes, vegetable broth and bay leaves; bring to boil. Reduce heat and simmer for 3 to 5 minutes until Cauliflower “Rice” is tender-crisp.
Stir in kale and peas; cook for about 3 minutes or until Cauliflower “Rice” is tender, kale is wilted and peas are heated through. Stir in lemon juice, soy crumbles and peppers; cook for about 2 minutes or until heated through. Remove bay leaves. Sprinkle with parsley and serve with lemon wedges.
Substitute a pinch of saffron for turmeric if desired.
Serve with hot cooked rice if desired.
For a less-spicy soy crumble mixture, reduce or omit red pepper flakes.