Vegetarian Star

The art of creating a great vegan dish isn’t just something you wake up and do.

There may be dozens of failed tofu egg scramblers, a burn roux with vegan butter and several patties of seitan that look as if the devil had a hand in messing them up.

Dan and Annie Shannon, authors of a cookbook that removes all the animal products from classic Betty Crocker recipes, had similar experiences when recreating dishes for Betty Goes Vegan.

Such was the case when attempting to create a seitan coq au vin.

“I spent all week learning the difference between rooster meat (called a capon) and chicken meat, so that we could do our best to re-create the dish,” said Annie Shannon. “That’s why we recommend that people use a regular seitan rather than a Gardein product, because it cooks a little rougher and tougher, and that’s what rooster meat apparently does.”

“Some people look at the recipes and think we just took out the meat and put in a substitution. That’s not even close. We might add a little more olive oil to try to re-create the fat that might have come from meat. Or maybe we have to add some liquid smoke or Bragg’s amino acids to re-create the savoriness that would come from meat.”

Are you ready for the challenge of creating vegan coq au vin?

Grab the recipe for the Shannon’s Seitan coq au vin.

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