Southern-Style Vegan Chicken and Biscuits

Name: Southern-Style Vegan Chicken and Biscuits
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 10 Servings
Ingredients: 20 ounce young green jackfruit packed in water; 1 tablespoon extra-virgin olive oil; 1 medium white onion; 3 celery stalks; 3 carrots; 2 cups brown or white mushrooms; 2 garlic cloves; 2 teaspoon dried Italian seasoning; ¼ cup white wine; 32 ounce no-chicken broth or vegetable broth; salt and pepper to taste; 1 ½ cups frozen peas; FOR THE ROUX; ¼ cup vegan butter; ¼ cup all-purpose flour; ⅓ cup plus 1 tablespoon unsweetened plant milk; FOR THE BISCUITS; 2 cups all-purpose flour; 3 teaspoon aluminum-free baking powder; 2 garlic cloves; 1 teaspoon dried parsley; ½ teaspoon sea salt; ½ teaspoon ground black pepper; ½ cup cubed and chilled vegan butter; 1 cup unsweetened plant milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings
10 Servings
Calories
362 kcal
Course
Main Course
Cuisine
American, Vegan

Southern-Style Vegan Chicken and Biscuits

Demi Foster

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A savory creamy stew filled with vegetables, jackfruit, and topped with tender and fluffy biscuits. The perfect comfort food!

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Ingredients

Servings

20 ounce young green jackfruit packed in water
1 tablespoon extra-virgin olive oil
1 medium white onion finely chopped
3 celery stalks chopped
3 carrots chopped
2 cups brown or white mushrooms chopped
2 garlic cloves minced
2 teaspoon dried Italian seasoning
¼ cup white wine
32 ounce no-chicken broth or vegetable broth we use Pacific brand
salt and pepper to taste
1 ½ cups frozen peas
FOR THE ROUX
¼ cup vegan butter
¼ cup all-purpose flour use gluten-free if necessary
⅓ cup plus 1 tablespoon unsweetened plant milk almond, cashew, pea, or oat will work. Do not use coconut milk.
FOR THE BISCUITS
2 cups all-purpose flour use gluten-free if needed
3 teaspoon aluminum-free baking powder
2 garlic cloves minced
1 teaspoon dried parsley
½ teaspoon sea salt
½ teaspoon ground black pepper
½ cup cubed and chilled vegan butter we use Earth Balance or Miyoko’s
1 cup unsweetened plant milk not coconut milk

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Instructions

Preheat the oven to 375°F (190°C)
Drain the jackfruit and rinse well. Squeeze the excess water from the jackfruit and shred it with your fingers or finely chop with a knife. You can also use a food processor to chop. Throw out the hard pieces that won’t shred.
Spread the jackfruit on a rimmed baking sheet and bake for 15 minutes, or until the edges are slightly browned
In a large cast-iron skillet (or whatever pan you use for sautéing), heat the olive oil over medium-high heat.
When the oil is hot, add the onion, celery, and carrots, and cook for about 7 minutes, or until the onion becomes translucent. Stir often.
Add the mushrooms and cook for another 7 minutes, or until they’re nicely browned. Stir often.
Add the garlic and Italian seasoning and cook for 2 minutes. Stir often.
Deglaze the pan with the wine, making sure to scrape up all of the stuck-on pieces.
Add the broth, shredded jackfruit, peas, and salt and pepper, and bring to a boil.
Reduce the heat to a simmer and cook for 20 minutes.
FOR THE ROUX
In a small saucepan over medium heat, melt the butter. When the butter begins to bubble, whisk in the flour until it forms a thick paste.
Whisk in the milk and continue whisking until it becomes a thick and creamy slurry.
Whisk the roux into the vegetables and broth. It will thicken as it cooks.
FOR THE BISCUITS
In a large mixing bowl, whisk the flour, baking powder, garlic, parsley, salt and pepper until completely combined.
Add the butter and with a pastry cutter or your fingers (our preference), cut the butter into the flour until it’s the size of peas.
Pour the milk into the flour an with a dough hook or paddle attachment, beat on medium until a solid ball of dough forms.
Drop the dough evenly over the stew and bake for approximately 25 minutes, or until the biscuits are golden brown.

Notes

NUTRITION DISCLAIMER
Store covered in the refrigerator for up to 3 days.
If you’re going to freeze this, bake it in a freezer safe dish that will fit in your freezer and cover tightly. Freeze for up to 3 months.
Reheat in a 350°F (176°C) oven, covered with foil, for approximately 20 minutes, or until heated through.

Nutrition Information

Show Details

Serving 1cup Calories 362kcal (18%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 3g (15%) Sodium 641mg (27%) Potassium 511mg (15%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3709IU (74%) Vitamin C 12mg (13%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 362 kcal

% Daily Value*

Serving	1cup
Calories	362kcal	18%
Carbohydrates	48g	16%
Protein	6g	12%
Fat	17g	26%
Saturated Fat	3g	15%
Sodium	641mg	27%
Potassium	511mg	11%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	3709IU	74%
Vitamin C	12mg	13%
Calcium	134mg	13%
Iron	2mg	11%