adapted from @tofurkey
Preheat oven to 400˚F.
In a large skillet sauté onion and carrots until soft, using water or veggie broth. Add 3 tablespoons flour and stir to coat vegetables.
Stir in broth and peas. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in chick’n. Season with salt and pepper to taste. Set aside.
In a medium bowl, whisk together 1 ½ cups flour, baking powder, salt, and pepper. Use your fingers to rub butter into flour until the mixture is crumbly. Stir in milk.
Drop dough in big spoonfuls on top of chick’n mixture in skillet, and bake until biscuits are browned and sauce is bubbling, about 25 minutes.
• Water or veggie broth for cooking
• Can use frozen peas & carrots
• Add additional broth/flour (gravy) for creamier version
• Can sub mushrooms for Tofurky® Lightly Seasoned Chick’n
• Cut vegan butter into cubes and chilled
Ingredients
Directions
Preheat oven to 400˚F.
In a large skillet sauté onion and carrots until soft, using water or veggie broth. Add 3 tablespoons flour and stir to coat vegetables.
Stir in broth and peas. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in chick’n. Season with salt and pepper to taste. Set aside.
In a medium bowl, whisk together 1 ½ cups flour, baking powder, salt, and pepper. Use your fingers to rub butter into flour until the mixture is crumbly. Stir in milk.
Drop dough in big spoonfuls on top of chick’n mixture in skillet, and bake until biscuits are browned and sauce is bubbling, about 25 minutes.
• Water or veggie broth for cooking
• Can use frozen peas & carrots
• Add additional broth/flour (gravy) for creamier version
• Can sub mushrooms for Tofurky® Lightly Seasoned Chick’n
• Cut vegan butter into cubes and chilled
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