Vegan Chicken, Gravy and Biscuits
We are piling savory vegan chicken and gravy over a heap of creamy mashed potatoes and serving with flaky, golden & buttered biscuits to take comfort food to the ultimate level.
Equipment
- Small Saucepan
- Large wok or sauce pan
- Large pot
- Sheet pan
- Measuring spoons and cups
- Potato Masher, Whisk, Spatula & Cooking spoons
- Cutting board & knives
Ingredients
Mashed Potatoes
- 2.5 lbs gold or yellow potatoes
- 1/4 tsp ground black pepper
- 1 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 4 tbsp vegan butter
- 1 1/3 cups plant milk (oat, almond, soy)
Vegan Chicken and Gravy
- 8 oz vegan chicken
- 1 large yellow or sweet onion, diced
- 4 cloves of garlic, minced
- 3 celery stalks, diced
- 1/2 cup diced carrots
- 1/2 cup corn frozen or canned
- 1/2 cup peas fresh or frozen
- 3 tbsp olive oil
- 5 oz mushrooms
- 4 cups veggie broth
- 1 tsp oregano
- 1 tsp parsley
- 1/3 tsp thyme
- 1/4 tsp ground black pepper
- 1 tsp salt
Roux
- 1/4 cup vegan butter
- 1/4 cup flour
- 1/3 cup plant milk (oat, almond, soy)
Instructions
- Begin by preparing all of your vegetables and ingredients first! Peel and cube the potatoes and set aside. Dice the onions and garlic and add to your large wok or large saucepan/skillet. Measure, dice and chop the celery, carrots, corn, peas, and mushrooms and add them to a bowl together; set aside. Measure out the ingredients for the roux and set aside together. Measure out the ingredients for the mashed potatoes (milk and butter) and set aside together. Assemble all the spice jars. Line the sheet pan with parchment paper or silicon baking mat for the biscuits and set aside. Fill a large pot with water for the mashed potatoes and set aside.
- Begin by simmering the onions and garlic in olive oil in your large wok or saucepan. While these are simmering, set the water for the mashed potatoes to boil at high heat. Simmer the onions and garlic for about 3-4 minutes, then add the rest of your veggies and saute.
- When the water for the mashed potatoes has begun boiling, add a teaspoon of salt and add the potato cubes. Reduce the heat to medium low and allow the potatoes to boil for about 15 minutes or until fork soft. I recommend setting a timer for this.
- After sauteing the veggies for a few minutes, add the veggie stock to the veggies.
- While the potatoes are boiling and while the veggie stock is coming to a boil, make your roux in a separate small sauce pan. Bring the heat to medium, add the vegan butter and whisk until melted. Once the butter is golden brown (do not let it burn!), add the flour, and whisk without stopping until fully incporated. Then add the milk; still whisking! Shut off the heat on the roux and whisk the roux into the large saucepan with the veggie broth. Whisk until fully incorporated.
- Add the spices and herbs to the gravy and veggies (oregano, parsley, thyme, S+P). Bring to a boil. Once boiling, reduce the heat to medium-low, and simmer for about 25 minutes until it gradually starts to thicken to a gravy-like texture.Add the vegan chicken in at the last 5 minutes of simmering.
- Preheat your oven according to package instructions for the biscuits and line the biscuits on the sheet pan. Bake according to package instructions.
- Once your potatoes are fork soft, remove them immediately from the water. DO NOT let your potatoes sit in the hot water ( they will become gluey!). Drain and add them back to the pot. Mash them quickly to the desired texture (chunky or smooth), add vegan butter, milk and spices. Fold with a spatula until well incporporated then cover and set aside.
- To assemble, scoop a heap of mashed potatoes onto a plate. With the back of your spoon, make a little crater in the potatoes. Ladle a generous helping of vegan chicken and gravy onto the mashed potatoes and add a buttered biscuit to the plate. Dig in!