1 10 ounce package frozen peas and carrots
1/3 cup margarine or vegetable oil
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup vegetable broth
2/3 cup soy milk
1 cup cooked favorite vegetable, potatoes, green beans or mushrooms
1 1/2 cups chicken style seitan
Rinse frozen peas and carrots under cold water to separate; drain. Heat margarine in 2 quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and seitan.
Biscuits:
1/2 cup margarine
2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup seta with 1 teaspoon vinegar added to it
Heat oven to 450F. Cut margarine into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl, dough will be soft and sticky. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1 inch thick. Cut with floured 2 1/2 inch round cutter or a glass turned upside down. Place on ungreased cookie sheet and bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Serve with creamed chicken over top.
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