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Vegan Coq au Vin Recipe

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This Vegan Coq au Vin is a hearty and flavorful plant-based twist on the classic French dish. Featuring tender mushrooms, pearl onions, carrots, and French green lentils simmered in a rich red wine and vegetable broth sauce, it delivers comforting, savory depth without any animal products. Perfect for a cozy dinner served over mashed potatoes, polenta, pasta, or crusty bread.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 3–4 cloves garlic, minced
  • 16 oz button mushrooms, sliced thinly
  • 8 oz pearl onions
  • 2 cups carrot, peeled and sliced into 1” pieces
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 1/2 cups dry, fruity red wine
  • 1/4 cup brandy or Cognac
  • 1/2 cup French green lentils
  • 1/4 cup fresh chopped parsley
  • 2 tbsp fresh chopped thyme
  • 2 bay leaves
  • 1 tsp Herbes de Provence
  • 1 tsp fine grain kosher salt, plus more to taste
  • 1/2 tsp ground black pepper, plus more to taste
  • 2 tbsp vegan butter
  • 1 tbsp all purpose flour (gluten free if needed)

For Serving

  • Mashed potatoes, polenta, or pasta

Instructions

  1. Heat Olive Oil and Sauté Garlic: In a dutch oven or large pot over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
  2. Cook Mushrooms: Add sliced button mushrooms to the pot and stir well. Cook for about 8-10 minutes until the mushrooms have released their moisture, reduced in size, and softened.
  3. Add Onions, Carrots, and Tomato Paste: Stir in the pearl onions, peeled and sliced carrots, and tomato paste. Cook for an additional 5 minutes to combine flavors and soften the vegetables slightly.
  4. Add Liquids and Seasonings: Pour in the vegetable broth, dry red wine, and brandy or Cognac. Add the French green lentils, fresh chopped parsley, fresh chopped thyme, bay leaves, Herbes de Provence, kosher salt, and black pepper. Stir everything well and bring the mixture to a boil.
  5. Simmer Covered: Once boiling, reduce the heat to medium-low, cover, and let it simmer for 45 minutes. Stir every 10 minutes to prevent sticking and ensure even cooking. The lentils and vegetables will soften, and flavors meld.
  6. Prepare the Roux: While the stew simmers, heat a small saucepan over low heat. Melt the vegan butter and whisk in the all-purpose flour until smooth. Cook the roux for 1-2 minutes, whisking continuously to avoid lumps.
  7. Thicken the Stew: Stir the roux into the coq au vin mixture. Simmer uncovered for an additional 15 minutes until the sauce thickens and becomes creamy.
  8. Serve: Remove bay leaves and adjust seasoning with additional salt and pepper if needed. Serve warm over creamy mashed potatoes, polenta, pasta, or with crusty French bread for a complete and satisfying meal.

Notes

  • Use a dry, fruity red wine like Pinot Noir or Burgundy for the best flavor.
  • Ensure the vegan butter and flour are well whisked to avoid lumps in the roux.
  • Peeling pearl onions can be made easier by blanching them briefly in boiling water.
  • Feel free to substitute green lentils with brown lentils if unavailable, but cooking times may vary slightly.
  • This dish pairs beautifully with hearty sides like mashed potatoes, polenta, or egg-free pasta.
  • For gluten-free, use gluten-free all-purpose flour or cornstarch as a thickener.

Find it online: https://bitezly.com/vegan-coq-au-vin-recipe/