Heat the oil in a large pot on medium heat. Sauté the vegan chicken for a few minutes or until it has very lightly browned. Remove from the pot and set aside.

In the same pot, add the vegan butter and once melted, add in the onions, thyme, sage and poultry seasoning. Sauté for 5-7 minutes or until the onions are translucent. Add in the celery and carrots and continue cooking for another 5-7 minutes.

Add in the potatoes and garlic and cook for 5 minutes. Add in the flour and mix well to coat all of the vegetables. Cook the mixture for 2 minutes to make sure the raw flour taste is cooked out.

Add in the vegan chicken broth, bay leaves and mix well. Cover the pot, lower the heat to medium low and simmer for 25-30 minutes or until all of the vegetables are fork-tender.

Add in the vegan chicken, peas and plant milk. Adjust seasonings for salt & pepper and cook for another 15 minutes uncovered. The soup will thicken and heat through. Serve with fresh Biscuits.

Add the apple cider vinegar to the plant milk and set aside for 5 minutes. This will make a vegan buttermilk.

In a large bowl, combine the flour, salt, baking powder, and spices. Mix well.

Grate the cold butter on a box grater and add it to the dry flour mixture. Use your hands to incorporate the two. Mix them together until you have a pebble or sand like texture.

Add the vegan honey to the buttermilk mixture and then pour about 1/2 -3/4 of that into the dry ingredients. Mix until you have a shaggy dough that sticks together when squeezed, add more milk as needed. Turn the dough onto a clean lightly floured surface. Fold the dough over onto itself just a couple of times to smooth it out. Do not over work the dough. You want light and fluffy layers!

Gently roll the dough out into a rectangle shape about 1” in thickness. Use a 3” round or square cutter to press out the biscuits. Do not twist the cutter, just push straight down through the dough. Place the biscuits next to each other on a lined baking sheet, making sure they touch. Brush the tops of the biscuits with any remaining buttermilk. Bake at 400 for 15-20 minutes or until golden brown.