Vegan Coq au Vin

Vegan coq au vin is possibly the coziest winter warmer you're going to try. This plant-based version of the traditional French stew is made with bits of seitan, mushrooms and vegetables in a red wine sauce for a truly indulgent dinner experience.

There are some recipes that at first look don't look like they could be veganized, and coq au vin is one of them. I mean, it's right there in the name.

But then you try and end up with an amazing bowl of comfort food in your hands that tastes absolutely incredible.

This vegan coq au vin recipe is a plant-based twist on the French classic that brings all the comfort of a traditional stew, such as deep flavors of red wine and Herbes de Provence blending with earthy mushrooms and lentils.

It's an absolutely delicious and satisfying dish that will warm you from the inside out.

I chose to make it with seitan to replicate the original meaty texture of the dish, but you can simply do it with a mix of mushrooms - it will taste amazing either way.

Why you'll love this vegan coq au vin

• Comfort food at its best - This dish brings home the quintessential comfort of a hearty stew, with its warming flavors that are perfect for cozy nights in.
• Super nutritious - Rich in proteins and fibers from lentils and seitan, this vegan version combines health and flavor for a nourishing meal that doesn't skimp on taste.
• Very easy to make it your own - This recipe is a real playground for creativity as it is easy to adapt to your pantry staples.

Ingredients and substitutions

Olive oil - Opt for a high-quality olive oil for the best flavor.

Seitan - I like to add seitan to this coq au vin recipe because it adds a meaty texture. Frying it for a couple of minutes

Mushrooms - Button mushrooms are cost-effective and easily available, but you can also use cremini or more flavorful wild mushrooms for added depth.

Garlic - Crushed fresh garlic is best for flavor here.

Tomato paste - Add some tomato paste for a concentrated tomato flavor.

Herbes de Provence - Use Herbes de Provence or a mix of similar herbs like thyme, rosemary, oregano and basil for authentic flavor.

Brandy - This adds depth to the dish, and you can substitute it with bourbon or cognac.

Dry red wine - Any dry red wine works in this recipe, but make sure you use something that you'd enjoy drinking. Shiraz, Pinot Noir, Cabernet and Merlot are all great choices.

The richness and complexity of the wine are crucial for the dish's authenticity; I don't recommend making this recipe alcohol-free.

Balsamic vinegar - A touch of balsamic vinegar provides acidity and a bit of sweetness to the dish.

Pearl onions - Fresh pearl onions contribute significantly to the dish's flavor, but unfortunately, they're quite difficult to find. Use frozen or jarred pearl onions instead if you can't find fresh.

Carrots - I like to dice the carrots into large chunks for texture.

Plain flour - You'll need a bit of plain flour to thicken the sauce.

Lentils - French green lentils are great in this vegan coq au vin because they have a firmer texture.

I used canned lentils for convenience, but you can use dried lentils. You may need to increase the cooking time by 10-15 minutes.

How to make vegan coq au vin

Heat the olive oil over medium heat in a large pot or Dutch oven. Add the seitan cubes and cook until they are browned on all sides. Remove the seitan from the pot and set aside.

In the same pot, sauté the sliced mushrooms and saute for 5-6 minutes until browned.

Stir in the garlic, cook for another minute, and then add the tomato paste. Stir well to combine.

Next, stir in the Italian seasoning, then add the brandy, red wine and balsamic vinegar. Bring to a boil, then lower the heat and simmer for 2-3 minutes.

Add the pearl onions and carrots, then sprinkle the flour over them. Stir well to combine, then add the lentils, cooked seitan, stock and bay leaf.

Bring to a boil, then lower the heat and simmer for 30 minutes or until thickened to your liking.

Remove the bay leaf and season to taste with salt and freshly ground black pepper.

Serve over creamy mashed potatoes, polenta, or pasta, complemented with crusty French bread.

Leftovers and storage

• Keep any leftovers in an airtight container in the refrigerator. It stays fresh for up to 5 days.
• Gently reheat on the stovetop over low heat until thoroughly warmed. You can also use a microwave, stirring occasionally to ensure even heating.
• This vegan coq au vin freezes well. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe notes and tips

• Ensure the red wine you use is vegan-friendly by checking resources such as Barnivore.
• If your coq au vin is too thick, add more vegetable broth; if it's too thin, simmer for longer until the sauce reaches your preferred consistency.
• Add a sprinkle of fresh herbs like parsley or thyme just before serving for extra brightness.
• Serve the same wine used in the recipe for a harmonious pairing that complements the flavors of the dish.

If you liked this vegan coq au vin recipe, you might also like some of my other vegan comfort food recipes:

• Vegan Lasagna Soup
• Instant Pot Coconut Curry Lentil Soup
• Vegan Sausage Casserole
• Cajun Bean and Potato Stew
• Vegan Chicken Noodle Soup

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