Mock Creamed Chicken and Biscuits
Mock Creamed Chicken and Biscuits is a hearty and warming dish much like the original that you can now enjoy in a vegetarian variation.
Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes and works so well that a number of vegetarians avoid it because the texture is too "meaty." Arrowhead Mills, Seitan Quick Mix or any of the Knox Mountain products, which include Wheat Balls, Chicken Wheat, and Not-So-Sausage, yield tasty products. Just be sure to follow the box directions exactly.
1 10-oz. package frozen peas and carrots
1/3 cup vegetable oil
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cup vegetable broth
2/3 cup soy milk
1 cup cooked favorite vegetable
1-1/2 cup chicken style seitan
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 milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and seitan.
1/2 cup margarine
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup soymilk with 1 teaspoon vinegar added to it
Heat oven to 450 degrees. Cut margarine into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1 inch thick.
Cut with floured 2-1/2 inch round cutter (or a glass turned upside down). Place on ungreased cookie sheet and bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Serve with creamed chicken over top.