A Chef Sara Boan, Compassionate Cuisine recipe courtesy of the Catskill Animal Sanctuary’s Compassionate Cuisine vegan cooking class program

(Soy-free and nut-free options)
Serves 8-10

This rich, aromatic stew is loaded with seitan and vegetables, then served with flaky, tender biscuits for a satisfying and comforting entrée. If you wish to avoid wheat, just substitute the equivalent amount of Beyond Meat’s Chicken’Free Strips for the seitan, according to Chef Sara. And, by all means, feel free to substitute other vegetables if you prefer them: sliced mushrooms and/or zucchini would work beautifully here, she points out. For a soy-free option, choose soy-free non-dairy milk, and soy-free vegan butter. For a nut-free option, choose nut-free non-dairy milk.



For the Vegetable and Seitan Stew:

1 tablespoon olive oil

1 tablespoon vegan butter

2 medium onions, chopped

4 medium carrots, sliced

4 celery stalks, chopped

1 pound seitan, cut into ½-inch cubes or the equivalent amount of Beyond Meat Chicken-Free

Strips (about 3 cups)

⅓ cup all-purpose flour

2½ cups vegetable stock, warmed

1½ cups unsweetened non-dairy milk

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

2 tablespoons nutritional yeast

¾ teaspoon sea salt (use less to start if your broth contains salt)

Freshly-ground black pepper to taste

1 cup frozen peas



For the Herbed Biscuits

2 cups white whole wheat flour

1 tablespoon baking powder

1teaspoon baking soda

¼ teaspoon salt

1 teaspoon sugar

6 tablespoons cold vegan butter, diced

¾ cup non-dairy milk mixed with 1½ teaspoons apple cider vinegar (vegan “buttermilk”)

½ cup chopped fresh parsley

Unsweetened non-dairy milk, for brushing tops of biscuits



  1. Preheat the oven to 375 degrees Fahrenheit. Heat olive oil and vegan butter in a large saucepan. Add onion, carrot, celery, and a pinch of salt, and cook over medium-high heat until just tender, about 10-15 minutes, stirring constantly to prevent burning, until flour is lightly browned and smells toasty. Add the vegetable stock, non-dairy milk, thyme, nutritional yeast, salt, and pepper and bring to a boil over medium-high heat, stirring frequently. Stir in the frozen peas. Reduce the heat to low, cover the pot, and simmer gently as you prepare the biscuits.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Add the vegan butter, and use a food processor or pastry cutter to work in the butter until it resembles small pebbles. Use a spatula to fold in the “buttermilk” and parsley, and knead briefly in the bowl, adding extra flour as needed to keep dough from sticking. Turn the dough out onto a lightly floured surface, and roll into a circle roughly half an inch thick. Using a biscuit cutter or a narrow drinking glass, cut out as many biscuits as you can. Re-roll the dough and continue making biscuits until you’re out of dough. You should have between 10 and 12 biscuits.
  3. Place biscuits on a parchment-lined baking sheet. Use a pastry brush to brush each biscuit with a small amount of non-dairy milk. Bake the biscuits for 25-30 minutes, until baked through and starting to brown.
  4. To serve, ladle the hot stew over a split biscuit or serve biscuit on the side of the dish.

Note: The biscuits can also be baked on top of the stew for a one-dish meal. To do this, instead of simmering the stew, pour into an oiled 9×13-inch baking dish, top with the uncooked biscuits, and bake for 25-35 minutes, until biscuits are browned and stew is bubbling. Yum!