How to Make Vegan Coq au Vin with Mixed Mushrooms

Simple Summary

This vegan Coq au Vin with Mushrooms is a plant-based twist on the classic French dish, offering a rich, hearty flavor without any animal products. It's the perfect comfort food for a cozy dinner.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1.5 lbs (680g) mixed mushrooms (e.g., shiitake, oyster, cremini), sliced
• 2 tbsp olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 2 cups (480ml) full-bodied vegan red wine
• 2 cups (480ml) vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 8 oz (225g) pearl onions, peeled
• 4 oz (115g) vegan bacon, chopped (optional)
• 1/4 cup (60ml) cognac or brandy (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the mixed mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown. Remove from the pot and set aside.

2. In the same pot, heat the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.

3. Add the minced garlic and cook for another minute until fragrant.

4. Stir in the tomato paste and flour, cooking for 1-2 minutes to remove the raw flour taste.

5. Slowly pour in the red wine, stirring constantly to prevent lumps. Add the vegetable broth, bay leaf, thyme, and rosemary. Bring to a simmer.

6. Add the pearl onions and vegan bacon (if using). Simmer uncovered for 20-25 minutes until the sauce begins to thicken.

7. If using cognac or brandy, add it now and simmer for an additional 5 minutes.

8. Return the cooked mushrooms to the pot and simmer for another 10 minutes to meld the flavors.

9. Taste and adjust seasoning with salt and pepper as needed.

10. Remove the bay leaf and herb sprigs. Garnish with fresh parsley before serving.

Chef's Notes

• For the best flavor, use a variety of mushrooms. Button mushrooms can be used, but adding some wild mushrooms will enhance the dish's complexity.
• If you prefer a thicker sauce, you can create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the simmering sauce in step 8.
• This dish tastes even better the next day, so consider making it in advance and reheating gently before serving.
• For a gluten-free version, replace the all-purpose flour with a gluten-free alternative or use 1 tablespoon of cornstarch instead.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 250-300
• Protein: 8-10g
• Fiber: 5-7g
• Vitamin A: 80% Daily Value (from carrots)
• Vitamin D: 15% Daily Value (from mushrooms)
• Iron: 15% Daily Value
• Potassium: 15% Daily Value

This dish is rich in antioxidants from the red wine and vegetables, and provides a good source of plant-based protein and fiber.

Serving Suggestions

• Serve over mashed potatoes, polenta, or with crusty bread to soak up the delicious sauce.
• Pair with a side of steamed green beans or roasted Brussels sprouts for added vegetables.
• For a complete French-inspired meal, start with a light salad dressed in vinaigrette and end with a vegan fruit tart for dessert.
• This dish pairs beautifully with the same full-bodied red wine used in cooking, such as a Pinot Noir or Burgundy.
• Garnish with additional fresh herbs like thyme or a sprinkle of vegan Parmesan for extra flavor and presentation.