Southern-Style Vegan Chicken and Biscuits
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
10 Servings
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Calories
362 kcal
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Course
Main Course
Southern-Style Vegan Chicken and Biscuits
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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
- 20 ounce jackfruit young, green, packed in water
- 1 tablespoon extra-virgin olive oil
- 1 white onion finely chopped, medium
- 3 celery chopped, stalks
- 3 carrot chopped
- 2 cups brown mushrooms chopped, or white mushrooms
- 2 garlic minced, cloves
- 2 teaspoon Italian seasoning dried
- ¼ cup white wine
- 32 ounce vegetable broth we use Pacific brand, or no-chicken broth
- salt to taste
- black pepper to taste
- 1 ½ cups peas frozen
- FOR THE ROUX
- ¼ cup vegan butter
- ¼ cup all-purpose flour use gluten-free if necessary
- ⅓ cup plant milk almond, cashew, pea, or oat will work. Do not use coconut milk, 1 tablespoon, unsweetened
- FOR THE BISCUITS
- 2 cups all-purpose flour use gluten-free if needed
- 3 teaspoon baking powder aluminum-free
- 2 garlic minced, cloves
- 1 teaspoon parsley dried
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper ground
- ½ cup vegan butter we use Earth Balance or Miyoko’s, cubed and chilled
- 1 cup plant milk not coconut milk, unsweetened
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
(11%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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