Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.

In a large bowl, combine all the ingredients; toss to coat. Arrange coated beets and eggplant on the prepared baking sheet. Roast, uncovered, for about 40 to 45 minutes.

Remove baking sheet from the oven, brush veggies with additional sweet chili sauce, and return to the oven for 15 minutes until veggies have caramelized and are golden brown.

Add parsnips, potato and garlic into a medium saucepan; cover with water. Bring to a simmer over medium heat, cook until fork-tender, about 35 minutes; drain and return to the saucepan.

Add salt, almond milk, vegan butter and lemon juice. Using an immersion blender, process until silky and smooth. Taste and adjust seasonings if necessary.

In a small frying pan, heat oil over medium-high heat. Add mushrooms and saute until soft and glossy, about two minutes; transfer onto a plate and season with salt to taste.

Into the same pan, add panko crumbs and toast until golden brown, about two minutes; transfer onto a plate and set aside.

Add the garlic-parnip cream onto a platter and smooth using a spatula to create a bed for the veggies.

Arrange the sweet chili yellow beets and japanese eggplant over the cream.

Sprinkle the sauteed Shimeji mushrooms. Garnish with crispy panko and baby arugula. Serve immediately.