1-Prepare the vegetables: Dice carrots, onion, potatoes, and celery into similar-sized pieces, then cut cauliflower into bite-sized florets.

2-Cook the filling base: Melt butter substitute in a large pot over medium heat, sauté onions, carrots, celery, and potatoes for 5 minutes, then add cauliflower and frozen vegetables with water, cover and steam 8-10 minutes until fork-tender.

3-Make the gravy: In a separate saucepan, melt butter substitute, whisk in flour for 1 minute, slowly add vegetable stock while whisking, then add almond milk, nutritional yeast, salt, pepper, rosemary, and thyme, whisking 3-5 minutes until thickened.

4-Combine filling and sauce: Pour gravy over cooked vegetables, stir together, adjust seasoning to taste, and transfer to a 9×13-inch casserole dish.

5-Pre-bake the filling: Bake uncovered at 375°F for 15 minutes until bubbly and thick.

6-Prepare biscuit dough: Mix Bisquick with almond milk, stirring just until combined to avoid tough biscuits.

7-Add biscuit topping: Remove filling from oven and arrange biscuit dough on top, leaving small gaps for steam to escape.

8-Bake until golden: Return to oven for 15-20 minutes until biscuits are golden brown and filling bubbles at edges, then rest 5 minutes before serving.