In a large frying pan with a lid, sautee onions until translucent, then add remaining chopped veggies, stir with half cup of water, and cover. Steam the veggies on medium-low heat until mostly tender, about 10 minutes. 

Meanwhile, in a medium sauce pan, melt the butter substitute. Stir in the all-purpose flour, making a roux. Slowly whisk in the veggie stock to thin, then add the almond milk. Simmer to thicken and add the nutritional yeast, salt and pepper, rosemary, and thyme. Remove from heat.

Drain any remaining water from the veggies and dump them into a 13x9 casserole dish, add frozen veggies and top with sauce/gravy mixture. Bake in a 425 degree oven for about 15 minutes while you prepare the biscuits. 

To prepare the biscuits: In a medium bowl, combine the Bisquick mix with the almond milk. Stir together until a dough forms. If the dough is too sticky to pick up, sprinkle on a little more Bisquick and mix it in. Turn the dough out onto a surface coated with additional Bisquick mix and knead it about 10 times. Pat dough out into a round of about 1/2" thick then cut with 2-3" cookie cutter in your choice of shape. You should get about 12 biscuits.

Remove the casserole from the oven and layer the biscuits on top. Return the casserole dish to the oven and bake until the biscuits are golden brown on top, about 20-25 minutes. Brush the tops of the biscuits with additional butter substitute before serving.