Vegan Coq au Vin

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!

Course Main Course

Cuisine French

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 317

Author Elizabeth

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

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.

Protein Options: 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.

You can:

1) use more lentils - add another 1 cup of lentils when you add the ¼ cup of lentils that are called for

2) use a gluten-free vegan chicken. I recommend Abbot's Butcher chick'n - prepare the chick'n as instructed on the box, then add it to the recipe during step 5 when the seitan chicken would be added

Nutrition