Vegan Coq au Vin

Savor the rich, comforting flavors of Vegan Coq au Vin, a plant-based twist on the French classic that’s perfect for cozy dinners or special occasions. This recipe elevates humble ingredients like cremini mushrooms, pearl onions, and hearty vegetables by simmering them in a luxurious red wine sauce infused with thyme, garlic, and bay leaf. The slow cooking process deepens the flavors, marrying the earthy aroma of the vegetables with the robust notes of wine. Thickened with a touch of flour and brightened by fresh parsley, this vegan stew is as satisfying as its traditional counterpart. Serve it hot with crusty bread or creamy mashed potatoes for a show-stopping main dish that’s both elegant and entirely meat-free. Perfect for vegans, vegetarians, and anyone seeking a gourmet plant-based meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and a pinch of salt, cooking for another minute until fragrant.

Step 4

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.

Step 5

Stir in 2 tablespoons of flour and coat the vegetables thoroughly. This will help thicken the sauce later.

Step 6

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.

Step 7

Add 4 thyme sprigs and 1 bay leaf to the pot. Bring the mixture to a simmer.

Step 8

Once simmering, reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally.

Step 9

After 45 minutes, stir in the pearl onions, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 10

Cover and cook for an additional 30 minutes until the pearl onions are tender and the flavors are well combined.

Step 11

Before serving, remove the thyme sprigs and bay leaf. Adjust seasoning to taste and garnish with 2 tablespoons of chopped fresh parsley.

Step 12

Serve the Vegan Coq au Vin hot, accompanied by crusty bread or mashed potatoes.

Nutrition Facts

Serving size	(2116.2g)

Amount per serving	% Daily Value*
Calories	1396.3

Total Fat 33.1g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 3160.5mg	0%
Total Carbohydrate 119.6g	0%
Dietary Fiber 21.7g	0%
Total Sugars 43.9g
Protein 27.6g	0%

Vitamin D 35IU	0%
Calcium 427.5mg	0%
Iron 11.6mg	0%
Potassium 5181.1mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 12.5%

Carbs: 54.0%