Heat margarine on medium heat in large soup pot or dutch oven.
Add onions, garlic and serrano peppers and cook for 4-5 minutes until softened and starting to brown.
Add spices and tomato paste and cook for another 1-2 minutes.
Add tomatoes and stir to remove spices from the bottom of the pan.
Add enchilada sauce and veggie crumbles and bring to a boil.
Boil for 10 minutes, then add beans, extra vegetables (if using), liquid smoke, Worcestershire sauce and soy sauce.
Immediately before serving, stir in lime juice and cilantro and top with optional toppings.