Recipe: Vegan Coq au Vin
Coq au Vin is a classic French dish traditionally made with chicken braised in red wine, bacon, and vegetables. However, this vegan version replaces the chicken with hearty mushrooms and uses vegan red wine to create a rich, savoury flavour. It's a perfect dish for a special occasion or a comforting dinner on a chilly evening. Serve it with crusty bread or over mashed potatoes for a satisfying meal.
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1 1/2 cups vegan red wine
- 2 cups sliced mushrooms (cremini or button)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp vegan butter
- Fresh parsley, chopped (for garnish)
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots, celery, thyme, rosemary, salt, and black pepper. Stir well and cook for 5 minutes, until the vegetables start to soften.
- Pour in the vegetable broth and red wine, and stir well to combine. Bring to a simmer and cook for 10-15 minutes, until the liquid has reduced by half.
- Add the sliced mushrooms and tomato paste to the pot. Stir well and cook for another 10-15 minutes, until the mushrooms have released their liquid and the sauce has thickened.
- In a small bowl, mix the flour and vegan butter together until crumbly. Stir the flour mixture into the pot and cook for an additional 5 minutes, until the sauce has thickened further.
- Remove the pot from the heat and let it cool for a few minutes. Serve the Vegan Coq au Vin hot, garnished with chopped parsley.
Enjoy your delicious and vegan Coq au Vin, a hearty and flavourful dish that's perfect for a special occasion or a comforting dinner on a chilly evening.