In a large sauce pan sauté the onion, garlic, leeks and carrots for about 3-4 minutes. Add in the mushrooms and butternut squash and cook 6 more minutes until the mushrooms have lost their water and shrunk and the butternut squash is starts to become tender. Season with salt and pepper to taste.

Sprinkle the ¼ cup of flour over the veggies, stir to coat everything, and let cook for about 1-2 minutes.

Stir in the broth and milk and let the mixture simmer over medium heat until thickened, about 5 minutes. If it's too thin add in another tablespoon of flour.

Remove the pan from the heat and stir in the frozen peas, thyme and parsley. Season to taste with more salt and pepper.

Spoon the mixture into your 8 prepared ramekins and set aside.

Now prepare your biscuits.* In a large bowl whisk together the flour, baking powder and salt.

Add in the vegan butter and use your hands to break up the butter until you get a crumbly mixture that has no butter pieces large than pea size.

Pour in the milk, starting with ¾ cup, and stir. Add in more milk until you get a ball of dough that holds together, but isn't too moist.

Place the dough onto a lightly floured surface and knead it 10 times. Pat it into down until it's about ¾ inch thick. Cut out 8 biscuits and place the biscuits on top of your veggie mixture in the ramekins.

Place all the ramekins on a baking sheet to catch any overflow and bake for 15-17 minutes until the biscuit topping is cooked through and the veggie mixture is bubbly.
Serve and enjoy!