Crumble TVP mixture into sprayed 9x13 pan. Sautee veggies and sprinkle veggies, olives, corn and beans over the top. Lightly season with chili powder, cumin, salt and pepper. Pour sauce over the entire mixture and set aside.
Place 4 cups of the water into a saucepan with the cornmeal, salt, chili powder and oil. Heat over medium heat until mixture begins to thicken. Stir often in the beginning and constantly for the last couple of minutes. Meanwhile mix together remaining cup of water, corn and coconut flour. When cornmeal mixture is thickened, stir the two mixes together and spoon over veggie/TVP in casserole dish.
Bake 350 for about an hour. Allow to sit 10min before serving.