Start by making the biscuit topping. In a mixing bowl combine 2 cups of Bisquick Original Baking Mix with 2/3 cup plant based milk and 1 tbsp of vegetable oil. Mix until all the flour is incorporated and set to the side for later.

Pre heat the oven to 400

Melt 2 tbsp of plant based butter in a large skillet. Add the chopped onions, carrots, and celery to the skillet. Cook the veggies for about 5 minutes to soften.

Season the veggies in the skillet with garlic powder, thyme, and sage. Add a dash of salt and pepper.

Sprinkle 1/4 cup of all purpose flour over the veggies. Stir the flour in to coat all the veggies. Stir and cook for a minute or two.

Stir in 2 cups of vegetable broth. Then add 2 cups of frozen peas and a can of chickpeas.

Mix in 1/2 cup of plant based milk and remove from the heat.

Pour the creamy veggie mixture into your casserole dish.

Drop spoonful of the biscuit mixture on top of the casserole. Don't mix in just allow them to rest on top. They don't have to be evenly spaced. Brush the tops of the drop biscuits with 2 tbsp of melted plant based butter.

Bake the casserole for 40 minutes until the filling is bubbling and the biscuits have browned. Cool slightly before serving.