Begin to bring a large pot of salted water to a boil. Position rack in hottest area of oven and preheat oven to 425°F/220°C. Coat the inside of a 3-quart (2.8 L) casserole dish (or a 13 by 9-inch/33 cm by 23 cm casserole dish) with nonstick spray.

For the Vegetable Filling: Meanwhile, heat Garlic-Infused Oil in a large sauté pan over medium heat until shimmering, then add scallions. Sauté for a couple of minutes until softened, then add mushrooms, kale and zucchini and continue to sauté until vegetables are crisp tender. Season well to taste with salt and pepper. Use a silicone spatula to scrape into a large mixing bowl; no need to wash the pan.

As soon as the pot of water comes to a boil (hopefully you can multi-task a bit here) add the potatoes, carrots and parsnips and boil until crisp tender, probably about 8 minutes. Drain well when done and add to the large mixing bowl with other veggies.

Going back to the wiped-out sauté skillet, melt the vegan “butter” spread over medium heat, then whisk in the flour and cook for about 1 minute or until the flour begins to color. Whisk in the vegetable broth, almond milk, miso and thyme and cook, whisking often, until thickened and smooth. Scrape over the vegetables, add the parsley, and fold everything together to combine well. Taste and season as desired. Scrape into prepared pan.

For the Biscuits: Stir the almond milk and lemon juice together in the measuring cup and set aside for 5 minutes to thicken.

Whisk together the flour, baking powder, baking soda and salt in a large bowl to aerate and combine. Add the “vegan” butter spread and cut in, using a pastry blender until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch to 1/2 inch (3mm to12 mm) in size. Add the soured almond milk and stir in until evenly moistened and the dough is well combined, but not over-mixed.

Use a large spoon (or two) and drop the biscuit dough on top of the vegetable mixture here and there. Bake for 15 to 20 minutes or until filling is bubbling hot and the biscuits are lightly browned. Serve as soon as possible.