Preheat oven to 350 degrees F.
Cut potatoes into 1" cubes. To a medium size saucepan, add potatoes, salt, and garlic. Add enough water to cover potatoes at least 1". Bring to a boil then reduce heat to medium. Continue cooking until potatoes are just fork tender.
Drain potatoes and, using a handheld masher, mash to combine but still retaining a chunky-like texture. Stir in vegan butter.
To a small mixing bowl add egg replacer, Parmesan cheese, oregano, sea salt, black pepper, and bread crumbs. Stir to combine.
Add egg/cheese mixture to potatoes and stir gently to coat.
Into a prepared 9" round pie pan, sprinkle cornmeal in an even layer across the bottom. Pour in entire potato mixture. Gently press evenly into pan and smooth the top.
Bake 45 minutes, until lightly golden brown. Allow to stand 10 minutes before slicing. Serve warm or room temperature.