Vegan Creamed Chicken and Biscuits

Creamed Chicken and Biscuits, Hazelnut Green Beans, and Fresh Fruit

My sister made this dinner for me. I must say that the Vegan Creamed Chicken and Biscuits tasted like a pot pie. But the nice thing about it is you don't actually have to make a pot pie. Take some biscuits and then just pour the seitan, veg, and cream on top. I hadn't had a pot pie in awhile and it quickly brought me back to when I was younger and would eat frozen tv meals. One of my favorites was the chicken pot pie. Mmmm for a nice vegan version.

Mock Creamed Chicken

(from Razzle Dazzle Recipes)

INGREDIENTS
1 package (10 oz) frozen peas and carrots
1/3 cup margarine or vegetable oil
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 and 3/4 cup vegetable broth
2/3 cup soy milk
1 cup cooked favorite vegetable, potatoes, green beans or mushrooms (optional)
1 and 1/2 cups chicken style seitan¹

DIRECTIONS
Rinse frozen peas and carrots under cold water to separate; drain. Heat margarine in 2 quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and soy milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and seitan.


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'Buttermilk' Biscuits
(from Holy Cow! Vegan Recipes)

INGREDIENTS
1 cup very cold soymilk (or almond milk), plus 1 tablespoon soymilk
1 teaspoon vinegar
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable shortening, chopped into small cubes.
1/2 tablespoon canola oil

DIRECTIONS
Mix the (1 cup) soymilk and vinegar together and set aside to curdle.

Mix together flours, baking powder, baking soda, and salt. With a strong fork or a pastry-cutter, mix the shortening into the flour until you have a coarse mixture with no large pieces.

Add the curdled soymilk-vinegar mixture and mix quickly until the dough comes together. Make a ball of the dough, cover with plastic wrap, and refrigerate for 15-30 minutes.

Then take the dough and roll it out into about 1/2-inch thickness. Use a round cookie cutter about 1 and 1/2 to 2 inches in diameter to cut the biscuits. Place the biscuits on an ungreased cookie sheet.

Reroll any leftover scraps of dough to cut more biscuits from it. Brush the tops of the biscuits with a mixture of 1 tablespoon soy milk and 1 tablespoon canola oil for a nice, golden-brown glaze. Leave about 1 inch space between each.

Bake the biscuits in a preheated 450-degree oven 10-12 minutes. Cool on a baking rack. **************** My preferred ingredients and where to find them: 1. White Wave Seitan, Chicken Style (water pack)- Whole Foods