Chef Sara Boan’s Un-Chicken and Biscuits

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program


(Soy-free and nut-free options)

Serves 8-10

This rich, aromatic stew is loaded with seitan and vegetables, then served with flaky, tender biscuits for a satisfying and comforting entrée. If you wish to avoid wheat, just substitute the equivalent amount of Beyond Meat’s Chicken’Free Strips for the seitan, according to Chef Sara of Compassionate Cuisine. And, by all means, feel free to substitute other vegetables if you prefer them: sliced mushrooms and/or zucchini would work beautifully here, she points out. For a soy-free option, choose soy-free non-dairy milk, and soy-free vegan butter. For a nut-free option, choose nut-free non-dairy milk.


For the Herbed Biscuits

2 cups
White Whole Wheat Flour
1 tablespoon
Baking Powder
1 teaspoon
Baking Soda
1⁄4 teaspoon
1 teaspoon
6 tablespoons
Vegan Butter (cold, diced)
3⁄4 cups
Non-dairy Milk (mixed with 1½ teaspoons apple cider vinegar)
1⁄2 cup
Fresh Parsley (chopped)
Unsweetened Non-Dairy Milk (for brushing tops of biscuits)

For the Vegetable and Seitan Stew

1 tablespoon
Olive Oil
1 tablespoon
Vegan Butter
Onions (medium, chopped)
Carrots (medium, sliced)
4 stalks
Celery (chopped)
1 pound
Seitan (cut into ½-inch cubes or the equivalent amount of Beyond Meat Chicken-Free Strips)
1⁄3 cup
2 1⁄2 cups
Vegetable Stock
1 1⁄2 cup
Non-dairy Milk
1 tablespoon
Fresh Thyme (chopped, or 1 teaspoon dried thyme)
2 tablespoons
Nutritional Yeast
3⁄4 teaspoons
Sea Salt (use less to start if your broth contains salt)
Freshly Ground Pepper (to taste)
1 cup
Frozen Peas