By Chef Sara
This rich, aromatic Vegan Chicken and Biscuits recipe is loaded with seitan and vegetables, then served over flaky, tender biscuits for a satisfying and comforting entrée. Seitan is made from wheat and is a powerful source of plant-based protein. It can be found at many healthy grocery stores, or you can make your own. Feel free to substitute other seasonal vegetables if you prefer them: sliced mushrooms and/or zucchini would work beautifully here in the warmer weather. In the fall and winter, try root vegetables like turnips or sweet potatoes, or winter squashes such as butternut or kabocha. Make extra and freeze for an easy weeknight meal.
Vegan Chicken and Biscuits
For the Vegetable and Seitan Stew
1 tablespoon olive oil
1 tablespoon vegan butter (like Earth Balance)
2 medium onions, chopped
4 medium carrots, sliced
4 celery stalks, chopped
1 pound seitan, cut into ½-inch cubes (about 3 cups)
1/3 cup all-purpose flour
2 ½ cups vegetable stock, warmed
1 ½ cups unsweetened non-dairy milk
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
2 tablespoons nutritional yeast
¾ teaspoon sea salt (use less to start if your broth contains salt)
Freshly ground black pepper, to taste
1 cup frozen peas
For the Herbed Biscuits
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon sugar
6 tablespoons cold vegan butter, diced
¾ cup non-dairy milk mixed with 1 ½ teaspoons apple cider vinegar (vegan “buttermilk”)
½ cup chopped fresh parsley
Unsweetened non-dairy milk, for brushing tops of biscuits
Preheat the oven to 375°F. To make the stew, heat olive oil and vegan butter in a large saucepan. Add onion, carrot, celery, and a pinch of salt, and cook over medium-high heat until just tender, about 10 to 15 minutes. Add the cubed seitan, and cook for a couple minutes more. Sprinkle the flour over the vegetable-seitan mixture, and stir well to coat. Cook for another few minutes, stirring constantly to prevent burning, until flour is lightly browned and smells toasty. Add the vegetable stock, non-dairy milk, thyme, nutritional yeast, salt, and pepper and bring to a boil over medium-high heat, stirring frequently. Stir in the frozen peas. Reduce the heat to low, cover the pot, and simmer gently as you prepare the biscuits.
To prepare the biscuits, mix together the flour, baking powder, baking soda, salt, and sugar in a large bowl. Add the vegan butter and use pastry cutter, or twi knives to work in the butter until it resembles small pebbles. (Alternatively, you can use a food processor.) Use a spatula to fold in the “buttermilk” and parsley, and knead briefly in the bowl, adding extra flour as needed to keep dough from sticking. Turn the dough out onto a lightly floured surface, and roll into a circle roughly half an inch thick. Using a biscuit cutter or a narrow drinking glass, cut out as many biscuits as you can. Re-roll the dough and continue making biscuits until you’re out of dough. You should have between 10 and 12 biscuits using a 3-inch biscuit cutter.
Place biscuits on a parchment-lined baking sheet. Use a pastry brush to brush each biscuit with a small amount of non-dairy milk. Bake the biscuits for 25 to 30 minutes, until baked through and starting to brown. Remove biscuits from oven and split in half for serving. To serve, ladle the hot stew over a split biscuit.
Note: For a one-dish meal, bake biscuits on top of the stew. To do this, instead of simmering the stew, pour into an oiled 9-inch by 13-inch baking dish, top with the uncooked biscuits, and bake for 25 to 35 minutes, until biscuits are browned and stew is bubbling.