Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion, carrots, and parsnips. Sauté for about 10 minutes, until the veggies are softened. Add in the garlic and sauté about 1 minute more, until very fragrant. Add in the flour and stir until the veggies are well coated.

Stir in the cauliflower, broth, milk, nutritional yeast, thyme, rosemary, soy sauce, and vinegar. Raise heat to high and bring to a simmer. Lower heat and allow to simmer until the cauliflower is tender, about 10 minutes. Stir in the chickpeas and season with salt and pepper to taste. Stir in the hot sauce if using.

While the stew simmers, preheat the oven to 375° and begin making the biscuit dough. Stir the flour, baking powder, and salt together in a large mixing bowl. Add the vegan butter and cut it in with a fork or pastry cutter, until the mixture resembles fine crumbs. Stir in the milk to form a dough.

Once the stew is finished simmering, transfer it to a 9 x 9 inch baking dish. Scoop ¼-cupfuls of the dough (you should get about 9) and arrange then on top of the stew.

Place the baking dish into the oven and bake for 15 minutes, until the biscuits are fluffy and the stew is just getting bubbly. Remove from the oven and allow to sit for 5-10 minutes.

Serve.