Vegan Chicken and Biscuits – Catskill Animal Sanctuary

Ingredients

• 1 tbsp olive oil
• 1 tbsp vegan butter (like Earth Balance)
• 2 medium onions, chopped
• 4 medium carrots, sliced
• 4 celery stalks, chopped
• 1 lb seitan, cut into ½-inch cubes (about 3 cups)
• ⅓ cup all-purpose flour
• 2 ½ cups vegetable stock, warmed
• 1 ½ cups unsweetened non-dairy milk
• 1 tbsp chopped fresh thyme (or 1 teaspoon dried thyme)
• 2 tbsp nutritional yeast
• ¾ tsp sea salt (use less to start if your broth contains salt)
• Freshly ground black pepper, to taste
• 1 cup frozen peas
• 2 cups white whole wheat flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp sugar
• 6 tbsp 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