This vegan coq au vin is a hearty fall/winter dinner. It's packed with protein, and full of rich, umami flavor. A delicious plant-based version of the classic recipe!
I love a good soup or stew in the colder months.
There is something so lovely about sitting down with a steaming bowl of stew on a chilly day.
I studied French in high school and a bit in college, so I've always had an affinity for French recipes. This year, when I was daydreaming about fall stews, I knew it was time to make a vegan coq au vin.
This isn't just any vegan coq au vin.
This stew features my homemade seitan chicken, so the dish is absolutely loaded with protein and a fabulous umami, meat-like flavor. So the stew is hearty, nutritious, and super flavorful.
Jump to:
What is Coq Au Vin?
Coq au vin is a French stew.
Coq means chicken (or rooster). And vin means wine. So coq au vin means chicken in wine.
In addition to chicken, coq au vin typically has carrots, onions, and mushrooms. And it's cooked with a burgundy wine, or other French dry red wine.
This vegan version of coq au vin uses a homemade chicken and lentils instead of real chicken. It features all the delicious umami flavors of carrots, onions, and mushrooms, with aromatic herbs, vegetable broth, and red wine.
Why I love this Vegan Coq Au Vin
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free. It can also easily be made gluten-free - see notes below!
- Seriously easy winter meal - there's just a couple steps to this recipe. But basically, you just throw everything in a pot. Done!
- Umami flavor - no meat, no problem! A clever combo of ingredients creates a rich, deep flavor that you'll love. You won't miss the chicken!
- Protein rich - seitan chicken is PACKED with protein. Add in some extra protein from lentils and mushrooms, and this coq au vin has 31 grams of protein per serving!
- Makes a lot - this coq au vin feeds a crowd! And if you don't have a crowd to feed, this stew freezes well and can be reheated for a hearty dinner anytime.
Ingredient Notes & Substitutions
- Cremini Mushrooms: I like cremini mushrooms because they have a deeper, more umami flavor than white button mushrooms. White mushrooms will still work as a substitute! And I prefer the chunkier texture of quartered mushrooms, but you can save prep time by purchasing pre-sliced mushrooms
- Carrots: be sure to use regular carrots, not baby carrots
- Frozen Pearl Onions: I have never seen fresh pearl onions where I live, but if you can find fresh pearl onions, go for it! Whether you have fresh or frozen, the instructions are the same - add the onions with the carrots and mushrooms. You can also dice a regular onion if you can't find pearl onions.
- Garlic
- Tomato Paste: coq au vin isn't a tomato dish, but a bit of tomato paste helps to deepen the flavor
- Vegetable Stock: look for a vegetable broth or stock that has no added sugar
- Dry Red Wine: traditional coq au vin is made with burgundy wine, but this variety isn't always easy to find, so I recommend a pinot noir. You don't have to buy anything fancy - a good rule is that if you'd drink it, you can use it in your cooking
- Brandy: any regular brandy will work here. Many coq au vin recipes use cognac, but this is not necessary
- Black Lentils: I like black lentils in this dish because they are heartier and not as mushy as brown lentils, but regular brown lentils or green lentils can be used. Do not use red or yellow lentils.
- Poultry Seasoning
- Fresh Thyme: you can also use dried thyme - use about ¼ teaspoon
- Herbs de Provence
- Kosher Salt
- Bay Leaf: a bay leaf is great to help develop a deep flavor. I highly recommend using one, but it is optional.
- Vegan Seitan Chicken: I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option. See the recipe card for suggestions.
- Oat Flour: we'll mix oat flour and some of the vegetable broth to create a roux that thickens the stew. Feel free to use whatever flour you have on hand.
- French Bread: to serve
Step-By-Step Instructions
Step 1. Heat a large pot or dutch oven over medium heat. Add the mushrooms, frozen onions, carrots, garlic and tomato paste. Cook for 6-8 minutes, until the vegetables are starting to soften.
Step 2. Add 4 ¼ cups of the vegetable stock, along with the red wine, brandy, lentils, thyme, poultry seasoning, herbs de provence, salt, and bay leaf to the pot. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
Step 3. Meanwhile, prepare the Vegan Seitan Chicken or protein of choice **see notes.
Step 4. After 45 minutes, prepare a roux by whisking the flour and remaining ¼ cup of vegetable stock.
Step 5. Add the roux and Vegan Seitan Chicken to the pot and stir well. Let simmer for another 10-15 minutes, until thickened and creamy.
Step 6. Remove the bay leaf.
Step 7. Serve with French bread and a garnish of fresh thyme.
FAQ & Expert Tips
Add more flour.
Flour is super absorbent and will help soak up some of the liquid. Another ¼ to ½ cup will thicken the stew nicely. Add the extra flour when you mix in the roux.
Add a teaspoon of cornstarch
This isn't the most glamorous solution, but cornstarch will help thicken up your liquid. This is a good option for after you cook the coq au vin. If you realize it's too thin for you, some cornstarch and a few more minutes on the heat will work wonders.
Serve with bread
Okay so this won't actually create a thicker stew, but a nice piece of bread will help sop up the liquid you have leftover. And it's delicious!
Refrigerator: This coq au vin can be stored in the fridge for up to a week.
Freezer: This stew is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the stew is fully warm
Recipe Prayer
Thank you God for this coq au vin. Thank you for French cuisine and vegan versions of our favorite recipes. Amen.
More vegan soups & stews
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📖 Recipe
Vegan Coq au Vin
Ingredients
- 1 Pound Cremini Mushrooms quartered
- 1 Pound Carrots peeled and sliced along the bias into 1-inch pieces
- 12 Ounces Frozen Pearl Onions **see notes
- 3 Cloves Garlic minced
- 2 Tablespoons Tomato Paste
- 4 ½ Cups Vegetable Stock divided
- 2 Cups Dry Red Wine like pinot noir
- ¼ Cup Brandy
- ⅓ Cup Black Lentils can sub regular brown lentils
- 1 Tablespoon Poultry Seasoning
- 10 Sprigs Fresh Thyme (about 2 teaspoons) plus more for garnish
- 1 Tablespoon Herbs de Provence
- ½ Teaspoon Kosher Salt
- 1 Bay Leaf optional
- 1 Recipe Vegan Seitan Chicken **see notes for protein options
- ¼ Cup Oat Flour or flour of choice
- French Bread to serve
Instructions
- Heat a large pot or dutch oven over medium heat. Add the mushrooms, frozen onions, carrots, garlic and tomato paste. Cook for 6-8 minutes, until the vegetables are starting to soften.
- Add 4 ¼ cups of the vegetable stock, along with the red wine, brandy, lentils, thyme, poultry seasoning, herbs de provence, salt, and bay leaf to the pot. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
- Meanwhile, prepare the Vegan Seitan Chicken or protein of choice **see notes.
- After 45 minutes, prepare a roux by whisking the flour and remaining ¼ cup of vegetable stock.
- Add the roux and Vegan Seitan Chicken to the pot and stir well. Let simmer for another 10-15 minutes, until thickened and creamy.
- Remove the bay leaf.
- Serve with French bread and a garnish of fresh thyme.
Notes
Nutrition
Nutrition information is an estimate.
Hunter
Delicious!!!