Vegan Coq Au Vin for the WIN!
Vegan Coq Au Vin is something we all need this fall and winter. I am literally drooling thinking about it, and with these cold and rainy days I’ve been seeing, it will be made in my house a lot. Traditional Coq Au Vin is chicken braised in red wine. It literally translates to cock in wine. So, I made mine with lots of veggies tossed in poultry seasoning to mimic the flavor. Then all the amazing veggies are braised in wine and veggie broth. Serve over mashed potatoes, or any starchy thing you want!
This vegan coq au vin is the perfect holiday meal as well. So hearty and comforting and so beautiful! The red wine makes the most amazing colored sauce. This is not a super quick meal, but it is easy, and it is definitely one of the most delicious things I have ever eaten.
You can take your pick of veggies you want to use, but I think firmer root veggies work best. I used mushrooms to give it a meatier feel, then carrots, tiny potatoes and pearl onions. Cooked with garlic and caramelized onions, I don’t know if it gets better than this vegan coq au vin!
I highly recommend making this recipe this cold season. I’m pretty sure even the biggest meat eater will jump on board with this recipe. The perfect Sunday supper, and the perfect meal to share with friends and family! Here is a quick guide to vegan wine from Peta.
Vegan Coq Au Vin
Ingredients
- 2 Tablespoons Olive oil, divided
- 6 Cloves Garlic, chopped
- 1/2 Sweet onion, chopped
- 2 Teaspoons Agave syrup(optional)
- 16 Ounces Carrots, chopped
- 10 Ounces Mushrooms, sliced
- 2 Cups Baby potatoes
- 1 Teaspoon Poultry seasoning(thyme, rosemary,sage,nutmeg)
- 1/2 a bottle(about 2 cups) of Red wine, vegan (I used Sutter Home)
- 1 Cup Vegetable broth
- 10 Sprigs Thyme, fresh
- 1 Cup Pearl onions, frozen
- 2 Tablespoons Vegan butter, room temperature( I used Earth Balance)
- 2 Tablespoon All purpose flour
- Salt and Pepper to taste
Instructions
- Heat 1 tablespoon of olive oil on medium high in a large pot. Add the garlic and sweet onions to the pot. Saute, reducing heat as needed. For about 5 minutes until the onions become translucent. Sprinkle with a pinch of salt and pepper.
- Add the agave and stir to coat the onions and garlic.(this is optional, but it helps to caramelize the onions.) Continue to saute until the onions are caramelized, nice and brown, another 5-7 minutes.
- In the mean time, put all the chopped carrots, mushrooms and baby potatoes in a large mixing bowl. Drizzle the remaining 1 tablespoon of olive oil over the veggies and sprinkle with the poultry seasoning and a few pinches of salt and pepper. Toss to coat all of the veggies in seasoning.
- Once the onions are caramelized, add the veggies to the pot. Toss and saute for 2-3 minutes to start getting some color on them.
- Next, add the red wine, vegetable broth and fresh thyme to the pot. Stir to combine and make sure the vegetables are all in the liquid.
- Season with a pinch of salt and pepper. Stir and cover. Reduce heat to low, you want it to just be simmering.(small bubbles) Simmer for about 30 minutes, or until the veggies are cooked and the wine taste is not overwhelming.
- Then, stir in the frozen pearl onions. Simmer for about 5 more minutes.
- Now, in a small bowl, stir together the vegan butter and flour into a paste. Add it to the pot and stir to combine. Let simmer for a few more minutes, it will thicken slightly.
- Taste and adjust seasonings. Serve over mashed potatoes or anything you want!
Notes
How many servings does this make?
This will feed about 4-6 people. It makes a lot! It’s great for a family meal!
Suggestions for making this GF? Can I substitute something else for the flour?
I would just sub the regular flour for gluten free all purpose flour! I hope that helps!
Any gluten free flour! Rice, garbanzo etc
Tapioca flour works well as a sub in the non vegan version! I just like to eat meat less than my family, so will try this.with tapioca flour.
Cornstarch/cornflour works great!
Suggestions for adding protein? I was thinking of maybe tempeh or some tofu🤔
I think tempeh or tofu would both be delicious!
This is delicious! I replaced the flour with cornstarch to make it gluten free. My place smells so good!
Any suggestions on how to use up the rest of my fresh thyme?
I like tossing sweet potato chunks in thyme, salt, pepper, and garlic with olive oil. Bake in the oven. Soo delicious
This was amazingly delicious. I added extra firm tofu and let it cook with the vegetables. I also used a pinot noir as my red wine. I did double the liquid, but only because that’s my favorite part of any stew. The omni BF cooked his protein in the oven and added to his bowl. His comment was I finally made something that tasted like “real food”. So a win-win in our household. Thanks!
Your photos appear to show okra,
Yet, they are not mentioned in the recipe?
That’s a purple carrot.
How well does this do in a slow cooker? Would the veggies hold up?
I’d like to do this recipe but I haven’t been able to find frozen (or fresh) pearl onions locally and the online store that stocks frozen pearl onions is one that I only occasionally order from. So, I’m trying to decide between:
– Ordering them from the online store (I’d only do the dish a few months, but that’s OK if it would taste better)
– Using pickled pearl silverskin onions
– Using white onion
What do you think I should do?
Added jack fruit shredded fir meat texture
And roasted the carrots first was amazing
This was really easy and very tasty. I had to make a few subsitutions and used shallots instead of either onion and added a little celery just as it needed using up. I used cornflour instead of plain flour and had the herbs thyme, rosemary, sage dried so put about 2/3rds of a teaspoon of each and a few pinches of nutmeg and a bay leaf. After cooking I left to cool and chilled over night. I added the cornflour slurry mix when I reheated along with a heaped tablespoon of nutritional yeast and some cooked (slightly browned off) “THIS IS NOT CHICKEN”..
It went down very well with my friends thanks for sharing the recipe