Vegan Coq Au Vin for the WIN!
Vegan Coq Au Vin is something we all need this fall and winter. I am literally drooling thinking about it, and with these cold and rainy days I’ve been seeing, it will be made in my house a lot. Traditional Coq Au Vin is chicken braised in red wine. It literally translates to cock in wine. So, I made mine with lots of veggies tossed in poultry seasoning to mimic the flavor. Then all the amazing veggies are braised in wine and veggie broth. Serve over mashed potatoes, or any starchy thing you want!
This vegan coq au vin is the perfect holiday meal as well. So hearty and comforting and so beautiful! The red wine makes the most amazing colored sauce. This is not a super quick meal, but it is easy, and it is definitely one of the most delicious things I have ever eaten.
You can take your pick of veggies you want to use, but I think firmer root veggies work best. I used mushrooms to give it a meatier feel, then carrots, tiny potatoes and pearl onions. Cooked with garlic and caramelized onions, I don’t know if it gets better than this vegan coq au vin!
I highly recommend making this recipe this cold season. I’m pretty sure even the biggest meat eater will jump on board with this recipe. The perfect Sunday supper, and the perfect meal to share with friends and family! Here is a quick guide to vegan wine from Peta.
Vegan Coq Au Vin
- 2 Tablespoons Olive oil, divided
- 6 Cloves Garlic, chopped
- 1/2 Sweet onion, chopped
- 2 Teaspoons Agave syrup(optional)
- 16 Ounces Carrots, chopped
- 10 Ounces Mushrooms, sliced
- 2 Cups Baby potatoes
- 1 Teaspoon Poultry seasoning(thyme, rosemary,sage,nutmeg)
- 1/2 a bottle(about 2 cups) of Red wine, vegan (I used Sutter Home)
- 1 Cup Vegetable broth
- 10 Sprigs Thyme, fresh
- 1 Cup Pearl onions, frozen
- 2 Tablespoons Vegan butter, room temperature( I used Earth Balance)
- 2 Tablespoon All purpose flour
- Salt and Pepper to taste
- Heat 1 tablespoon of olive oil on medium high in a large pot. Add the garlic and sweet onions to the pot. Saute, reducing heat as needed. For about 5 minutes until the onions become translucent. Sprinkle with a pinch of salt and pepper.
- Add the agave and stir to coat the onions and garlic.(this is optional, but it helps to caramelize the onions.) Continue to saute until the onions are caramelized, nice and brown, another 5-7 minutes.
- In the mean time, put all the chopped carrots, mushrooms and baby potatoes in a large mixing bowl. Drizzle the remaining 1 tablespoon of olive oil over the veggies and sprinkle with the poultry seasoning and a few pinches of salt and pepper. Toss to coat all of the veggies in seasoning.
- Once the onions are caramelized, add the veggies to the pot. Toss and saute for 2-3 minutes to start getting some color on them.
- Next, add the red wine, vegetable broth and fresh thyme to the pot. Stir to combine and make sure the vegetables are all in the liquid.
- Season with a pinch of salt and pepper. Stir and cover. Reduce heat to low, you want it to just be simmering.(small bubbles) Simmer for about 30 minutes, or until the veggies are cooked and the wine taste is not overwhelming.
- Then, stir in the frozen pearl onions. Simmer for about 5 more minutes.
- Now, in a small bowl, stir together the vegan butter and flour into a paste. Add it to the pot and stir to combine. Let simmer for a few more minutes, it will thicken slightly.
- Taste and adjust seasonings. Serve over mashed potatoes or anything you want!