Vegetarian Coq au Vin
This Vegetarian Coq au Vin transforms the classic French dish into a plant-forward masterpiece, brimming with earthy flavors and rustic charm. Perfectly browned cremini mushrooms, sweet pearl onions, and vibrant carrots take center stage, simmered in a luxurious sauce of dry red wine, vegetable broth, and a touch of tomato paste. Aromatic thyme, bay leaves, and garlic infuse the dish with irresistible depth, while a simple flour slurry ensures the sauce coats every bite with velvety richness. Ready in just over an hour, this hearty vegetarian version of Coq au Vin is ideal for cozy family dinners or impressing guests at a dinner party. Serve it alongside crusty bread or creamy mashed potatoes, and garnish with fresh parsley for a restaurant-worthy presentation. Perfect for vegetarian French cuisine lovers searching for a comforting, wine-infused entrée!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 500 grams cremini mushrooms, quartered
- 300 grams pearl onions, peeled
- 3 medium carrots, sliced into 1/2-inch pieces
- 3 garlic cloves, minced
- 750 milliliters dry red wine
- 250 milliliters vegetable broth
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium-high heat.
Add the mushrooms and brown them on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the pearl onions and carrots. Cook until they start to brown, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Return the mushrooms to the pot and add the red wine, vegetable broth, and tomato paste. Stir well to combine.
Add the thyme sprigs, bay leaves, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat and cover, cooking for 30 minutes to let the flavors meld.
In a small bowl, mix the flour with 2 tablespoons of water to create a smooth paste. Stir this into the pot to thicken the sauce.
Continue to cook uncovered for an additional 15 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.
Remove the thyme sprigs and bay leaves before serving.
Garnish with fresh chopped parsley and serve hot.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 38.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4750 mg | 101% | |
*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.
