Vegan Coq au Vin
Elevate your plant-based cooking with this hearty Vegan Coq au Vin—a luxurious twist on the classic French dish that's bursting with deep, rich flavors. Perfect for cozy dinners, this recipe swaps traditional chicken for earthy cremini mushrooms, which soak up the velvety blend of red wine, vegetable broth, and tomato paste. Aromatic thyme, bay leaf, and garlic infuse the dish with herbal notes, while tender pearl onions add a subtle sweetness. The carefully crafted sauce, thickened with flour, envelops the vegetables in a luscious coating that pairs beautifully with crusty bread or creamy mashed potatoes. Ready in just over an hour, this one-pot wonder is ideal for impressing guests or savoring as a comforting, plant-based meal. Keywords: Vegan Coq au Vin, plant-based French recipe, mushroom stew, red wine sauce, hearty vegan dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Large onion
- 2 Carrots
- 4 Garlic cloves
- 500 grams Cremini mushrooms
- 2 tablespoons Flour
- 750 milliliters Red wine
- 250 milliliters Vegetable broth
- 2 tablespoons Tomato paste
- 4 Thyme sprigs
- 1 Bay leaf
- 200 grams Pearl onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Begin by chopping the onion and carrots into bite-sized pieces and mincing the garlic cloves. Clean the cremini mushrooms and cut them into quarters.
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and carrots and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and a pinch of salt, cooking for another minute until fragrant.
Increase the heat to medium-high and add the quartered cremini mushrooms. Cook the mushrooms for 8-10 minutes until they release their juices and start to brown.
Stir in 2 tablespoons of flour and coat the vegetables thoroughly. This will help thicken the sauce later.
Pour in 750 milliliters of red wine, 250 milliliters of vegetable broth, and add 2 tablespoons of tomato paste. Stir well to combine all ingredients.
Add 4 thyme sprigs and 1 bay leaf to the pot. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally.
After 45 minutes, stir in the pearl onions, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Cover and cook for an additional 30 minutes until the pearl onions are tender and the flavors are well combined.
Before serving, remove the thyme sprigs and bay leaf. Adjust seasoning to taste and garnish with 2 tablespoons of chopped fresh parsley.
Serve the Vegan Coq au Vin hot, accompanied by crusty bread or mashed potatoes.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
