I'm off to the Bonnaroo Music & Arts Festival, so I'll be taking a blogging vacay until Monday night. I'm sure I'll have lots of vegan festival food to share since 'Roo is incredibly vegan-friendly.
Until then, I leave you with a serving of Seitan Coq Au Vin over whole wheat rotini pasta. And some English peas for good measure.
This is another recipe for my second cookbook project — veganizing trendy foods through the past century. Coq au vin (which means "rooster with wine" in French) has been around for ages, but it was popularized in America in the 1960s by Julia Child.
For my vegan version, I simmered homemade seitan with mushrooms, onions, and vegan bacon in a red wine sauce. Bon appetit!