Recipe
Vegan Coq au Vin
Plant-Based Delight: Vegan Coq au Vin
4.7 out of 5
In the realm of vegan cuisine, this Vegan Coq au Vin is a delightful twist on the classic French dish. By replacing the traditional chicken with hearty plant-based ingredients, we create a rich and flavorful stew that will satisfy even the most discerning palates.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free
Allergens
Soy (in the form of soy sauce), Gluten (unless using gluten-free seitan or tofu)
Not suitable for
Meat-based, Paleo, Gluten-free (unless using gluten-free seitan or tofu)
Ingredients
The main difference in this vegan adaptation is the substitution of chicken with plant-based protein sources such as seitan or tofu. Additionally, the traditional bacon is replaced with smoky tempeh or vegan bacon strips. The result is a cruelty-free version that retains the essence and flavors of the original Coq au Vin. We alse have the original recipe for Coq au vin, so you can check it out.
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, diced 1 onion, diced
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3 cloves of garlic, minced 3 cloves of garlic, minced
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8 ounces (225g) seitan or firm tofu, cubed 8 ounces (225g) seitan or firm tofu, cubed
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4 ounces (115g) tempeh or vegan bacon strips, diced 4 ounces (115g) tempeh or vegan bacon strips, diced
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1 cup (240ml) red wine 1 cup (240ml) red wine
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
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1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
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1 tablespoon (15ml) balsamic vinegar 1 tablespoon (15ml) balsamic vinegar
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1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried thyme
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1 bay leaf 1 bay leaf
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8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 15g, 5g
- Protein: 25g
- Fiber: 5g
- Salt: 1g
Preparation
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1.Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
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2.Add the seitan or tofu cubes and diced tempeh or vegan bacon strips to the pot. Cook until lightly browned.
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3.Pour in the red wine, vegetable broth, tomato paste, soy sauce, balsamic vinegar, dried thyme, and bay leaf. Stir well to combine.
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4.Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
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5.Add the sliced mushrooms to the pot and continue simmering for an additional 10 minutes, or until the mushrooms are tender.
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6.Season with salt and pepper to taste.
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7.Remove the bay leaf before serving.
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8.Garnish with fresh parsley.
Treat your ingredients with care...
- Seitan or tofu — If using seitan, ensure it is well-seasoned or marinated for extra flavor. If using tofu, press it to remove excess moisture before cubing.
- Tempeh or vegan bacon strips — For a smoky flavor, marinate tempeh in liquid smoke or use pre-marinated tempeh. If using vegan bacon strips, choose a brand that suits your taste preferences.
- Mushrooms — Use a mix of mushrooms such as cremini, shiitake, or oyster mushrooms for a variety of textures and flavors.
Tips & Tricks
- To enhance the depth of flavor, marinate the seitan or tofu in red wine and herbs for a few hours before cooking.
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last few minutes of cooking.
- Serve the Vegan Coq au Vin with crusty bread or over a bed of mashed potatoes for a satisfying meal.
Serving advice
Serve the Vegan Coq au Vin hot, garnished with fresh parsley. Accompany it with a side of crusty bread or mashed potatoes to soak up the flavorful sauce.
Presentation advice
Present the Vegan Coq au Vin in a deep serving dish, allowing the rich, dark sauce to envelop the seitan or tofu and mushrooms. Garnish with a sprig of fresh thyme or a drizzle of balsamic reduction for an elegant touch.
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