Vegan Mock Southern Chicken Fried Steak - cooking recipe

Ingredients

For the biscuits
2 cups spelt flour
3 teaspoons baking powder (non-aluminum)
1/4 teaspoon celtic sea salt
1 teaspoon nutritional yeast flakes
1/3 cup vegan margarine (softened)
3/4 cup soymilk
For the Mock chicken
14 ounces vegetarian chicken pieces
1 cup flour
2 tablespoons flour
1/3 cup cornmeal (organic)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup soymilk (soy is good)
4 tablespoons vegetable oil (or other light oil)
1/4 cup vegetarian chicken stock (Imagine is good)
1/4 cup coffee creamer (Silk plain is really good)

Preparation

Biscuits:
In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
Bake at 450'F for 10-15 minutes until nicely golden brown.
Chicken:
While the biscuits are baking, preheat a large heavy skillet over medium high heat.
slice the mock chicken into small round steaks.
Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
Serve steak and warm biscuits with gravy on top.
Bon Appetit!