Vegan Coq au Vin
Discover how to make Vegan Coq au Vin, a rich and flavorful plant-based twist on the classic French dish. Easy and delicious recipe!
Ingredients
- 1 1/2 cups seitan jackfruit, or pressed extra-firm tofu (cubed).
- 2 cups mushrooms cremini or shiitake, sliced.
- 2 large carrots sliced.
- 1 medium onion diced.
- 3 cloves garlic minced.
- 1 1/2 cups dry vegan red wine.
- 1 cup vegetable broth.
- 2 tbsp tomato paste.
- 1 tsp fresh thyme or 1/2 tsp dried.
- 2 bay leaves.
- Salt and pepper to taste.
- 2 tbsp olive oil.
- 1 tbsp red wine vinegar.
- Fresh parsley chopped.
Instructions
- Chop the vegetables, press the tofu (if used), and measure your liquids and seasonings.
- Warm olive oil in a Dutch oven or large skillet on medium heat.
- Add onions, carrots, and garlic, cooking until softened (about 5 minutes). Add the mushrooms and cook until they release their liquid and start to turn golden brown.
- Add the seitan, tofu, or jackfruit to the pan. Sear until golden, stirring occasionally, for about 5-7 minutes.
- Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the wine simmer for 5 minutes.
- Add vegetable broth, tomato paste, thyme, bay leaves, salt, and pepper. Stir well, reduce the heat to low, cover, and simmer for 30-40 minutes. Stir occasionally.
- Taste the stew and adjust the seasoning. Add red wine vinegar for a touch of acidity and balance.
- Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or rice.
Notes
- Gluten-Free Option: Replace seitan with jackfruit and ensure the wine and broth are gluten-free.
- Storage: Keep leftovers fresh by sealing them in an airtight container. They’ll last up to four days in the fridge or up to three months in the freezer.
- Alcohol-Free Version: Substitute the wine with grape juice and a splash of red wine vinegar.