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4.67 from 3 votes

Butter Bean Vegan Coq Au Vin

Butter beans replace chicken in this classic ultra cozy meal!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Servings: 6
Calories: 199kcal
Author: Lauren Boehme

Ingredients

  • 1 Tablespoon Olive oil
  • 2 Tablespoons Vegan butter, I used Country crock plant butter
  • 6 Cloves Garlic, finely chopped
  • 16 Ounces Baby bella mushrooms, chopped
  • 12 Ounces Pearl onions(defrosted if frozen)
  • 2 Tablespoons Tomato paste
  • 5 Tablespoons All purpose flour
  • 2 Cups Vegan beef broth(I used Ocean's Halo brand) or vegetable broth
  • 2 Cups Red wine, vegan (I used Sutter Home)
  • 1 Bay leaf
  • 3 Sprigs Fresh Thyme
  • 2 Cans(15oz each) Butter beans, drained and rinsed(30 oz total)
  • Salt and Pepper to taste
  • Parsley for topping

Instructions

  • Heat the olive oil and vegan butter on medium high in a large pot.
  • Pour the garlic and mushrooms into the pot once the butter has melted.
  • Sauté, reducing heat as needed until the mushrooms have released their liquids and are beginning to brown. This will take about 10-12 minutes. Season with a pinch of salt and pepper.
  • Add the pearl onions to the pot now. Stir and sauté for 3-5 more minutes.
  • Now add the tomato paste and another pinch of salt and pepper. Stir to combine.
  • Then sprinkle the flour into the pot and stir to coat all the veggies in the flour. It will look like a thick paste has formed.
  • Pour the broth and red wine into the pot. Stir to combine everything, making sure there are no lumps of flour.
  • Add the bay leaf and thyme and a pinch of salt and pepper.
  • Bring to a simmer, reduce heat to low. Cover and let simmer for 15-20 minutes.
  • Remove the cover. Pour the butter beans into the pot. Stir. Cover and simmer for about 15 more minutes.
  • Taste and adjust seasonings. You will most likely need more salt and pepper.
  • Remove the bay leaf and thyme sprigs from the pot.
  • Serve over mashed potatoes topped with parsley if desired.

Video

Notes

I highly recommend serving with my Vegan Mashed Potatoes!

Nutrition

Calories: 199kcal | Carbohydrates: 19g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 85mg | Potassium: 601mg | Fiber: 2g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg