Despite my excitement while planning a recent trip to Nashville, I was unable to shake a lingering sense of dread. Being as famous for their fried food as they are for their southern hospitality, I worried I may have to resign myself to eating nothing but rabbit food while visiting the home of the infamous Grand ‘Ole Opry. Then I found The Wild Cow, a safe haven for vegan travelers and locals alike.
The environment is cozy and casual with an artistic flair. The walls are adorned with an array of artwork, including adorable pet photography by Aimee Stubbs, and strings of Christmas lights culminating in a warm and welcoming atmosphere.
As we settled into our booth we were promptly and kindly greeted by our server and given our menus that had offerings sure to please any palate. For an appetizer we ordered the classic spinach and artichoke dip that is served nice and hot with tortilla chips. It was flavorful, creamy, and had just the right amount of bite to it. We had no trouble polishing it off before our entrees arrived.
I had the Fajita Tacos with vegan queso-at the recommendation of my server-and was rewarded with the perfect marriage of flavors mingling amongst the grilled seitan, roasted peppers, onions, and the rich homemade vegan sour cream.
As a side I ordered the chickpea salad that turned out to be the answer to my prayers for a vegan alternative to tuna. I was fortunate to have such generous dining companions who allowed me a small taste of their meals before digging in themselves.
The French Quarter Dip sandwich with au jus sauce overflowed with delightful flavors reminiscent of a traditional thanksgiving dinner, while the healthy but far from run of the mill Far Eastland Bowl offered a pleasant peanut sauce that complimented the grilled tofu and garlicky kale perfectly.
No dining experience is complete without a little something sweet, so we ended our meals by sharing a giant mocha cupcake with vanilla filling and a slice of banana chocolate “cheesecake”. While I didn’t much care for the vanilla filling, expecting something similar to the inside of a hostess cupcake but finding a custard-like filling instead, the mocha icing was delightful. The raw banana chocolate “cheesecake” was the piece de resistance, a deliciously decadent finishing touch to a culinary work of art.