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    You are here: Home / Entrees / Vegan Coq au Vin

    LAST UPDATED: December 27, 2021 • FIRST PUBLISHED: December 27, 2021

    Vegan Coq au Vin

    Jump to Recipe Print Recipe
    Vegan Coq au Vin

    This vegan coq au vin is savory and delicious! A hearty meal that's super satisfying and perfect for special occasions.

    Wooden surface set with bowl of Vegan Coq au Vin and mashed potatoes with fork and knife.

    Sometimes I like to get creative when veganizing a recipe and replace the meat with all kinds of vegan stand-ins like veggies and beans and tofu. I get all crazy

    ! But then sometimes I like to simply create a vegan version of a dish that's as close to the classic as you can get, using something like seitan to replicate the taste and texture of meat.

    That's just what I did with this vegan coq au vin recipe. I already had a general idea of how coq au vin was made, having created a recipe for eggplant bourguignon a few years ago. Coq au vin is pretty much the chicken version of beef bourguignon, but with a little more artistic freedom for the recipe creator, from what I can tell.

    My vegan coq au vin turned out to be scrumptious and comforting!

    Jump to:
    • What You'll Need
    • How to Make Vegan Coq au Vin
    • Leftovers & Storage
    • More Vegan Stews
    • Vegan Coq au Vin

    What You'll Need

    • Olive oil. Any high-heat oil will do, but olive will give your stew the best flavor.
    • Cremini mushrooms. Button mushrooms can be substituted if you can't get these.
    • Seitan. You can use store-bought or homemade seitan for this recipe. If you use my recipe, go for the chicken flavored variation. Large chunks of seitan work best, but any shape will technically do.
    • Onion.
    • Pearl onions. The recipe calls for fresh pearl onions, which you can usually find near the regular onions at the supermarket. Frozen (and thawed) pearl onions can be substituted if you can't find them.
    • Carrots.
    • Garlic.
    • Flour. I've only tested the recipe using all-purpose wheat flour, but I think other varieties like whole wheat flour should work just fine.
    • Red wine. Use a dry, full-bodied red wine such as cabernet or zinfandel. Also be sure to run your variety and brand through Barnivore, as not all wines are vegan.
    • Brandy. A similar liquor such as bourbon or cognac can be substituted if needed.
    • Vegetable broth. I use Better Than Bouillon in seasoned vegetable flavor, but feel free to use your favorite.
    • Tomato paste.
    • Balsamic vinegar.
    • Poultry seasoning. This is an herb blend that's normally used for seasoning poultry, and it's totally vegan. Look for it in the spice aisle of your supermarket.
    • Liquid smoke. Feel free to leave this out if you aren't a fan.
    • Salt & pepper.
    • Mashed potatoes, pasta, or polenta. Pick one of these to serve your vegan coq au vin over.

    How to Make Vegan Coq au Vin

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Heat some oil in a large nonstick skillet and add a layer of sliced mushrooms. Cook the mushrooms for a few minutes on each side, until they're browned and tender, then remove them from the skillet.
    • Add some more oil to the skillet if it seems dry, then add your seitan pieces and cook them for a few minutes, flipping them occasionally, until they begin to brown.
    Collage Showing mushrooms sizzling in a skillet and seitan sizzling in a skillet.
    • While your seitan/and or mushrooms cook, lightly oil the bottom of a large pot, place it over medium heat, and add sliced onion, pearl onions, and sliced carrots. Cook everything for a few minutes, until the onions become very soft.
    • Stir in some minced garlic and flour. Keep stirring until the flour evenly coats the veggies, then let everything cook for about a minute, until the garlic becomes very fragrant. Keep stirring all the while so nothing burns!
    • Add your cooked mushrooms and seitan to the pot, along with the wine, brandy, broth, tomato paste, balsamic vinegar, poultry seasoning, and liquid smoke. Bring the mixture to a boil and let it simmer until the sauce is thick and the veggies are tender.
    Collage Showing Two Stages of Cooking Vegan Coq au Vin in a a pot.
    • Take your pot off of heat and season the stew with some salt and pepper to taste. You can adjust any seasonings to your liking at this point as well.
    Pot of Vegan Coq au Vin with wooden spoon.
    • Serve your seitan au vin over your choice or pasta, mashed potatoes, or polenta. Or feel free to enjoy it on it's own!
    Bowl of Vegan Coq au Vin and mashed potatoes with a blue pot and water glass in the background.

    Leftovers & Storage

    Leftover vegan coq au vin will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.

    More Vegan Stews

    • Vegan Beef Stew
    • Vegetable Stew
    • Vegan Bigos (Hunter's Stew)
    • Mushroom Paprikash
    • Vegan Irish Stew
    • Cozy Eggplant Stew

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    Bowl ofVegan Coq au Vin over mashed potatoes.
    5 from 1 vote
    Print

    Vegan Coq au Vin

    This vegan coq au vin is savory and delicious! A hearty meal that's super satisfying and perfect for special occasions.

    Course Entree
    Cuisine American, French
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings 4
    Calories 421 kcal
    Author Alissa Saenz

    Ingredients

    • 3 tablespoons olive oil, divided
    • 8 ounces cremini mushrooms, cleaned and sliced
    • 16 ounces seitan (cut into large chunks)
    • 1 small onion, sliced
    • 1 cup fresh pearl onions, peeled
    • 2 cups sliced carrots (about 3 medium carrots)
    • 3 garlic cloves, minced
    • 2 tablespoons all-purpose flour
    • 1 ½ cups dry red wine
    • ¼ cup brandy
    • 1 cup vegetable broth
    • 2 tablespoons tomato paste
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon poultry seasoning
    • ½ teaspoon liquid smoke
    • Salt & pepper, to taste
    • Mashed potatoes, pasta or polenta, for serving
    US Customary - Metric

    Instructions

    1. Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil and place it over medium heat.

    2. Once the oil is hot, add the mushrooms in an even layer. Cook them for about 10 minutes, flipping once, until browned and tender.

    3. Remove the mushrooms from the skillet and transfer them to a plate.

    4. Add another dash of oil to the skillet if it seems dry, then add the seitan pieces. Cook them for about 6 minutes, flipping occasionally, until lightly browned.

    5. While the seitan and/or mushrooms cook, coat the bottom of a large pot with the remaining oil and place it over medium heat.

    6. Add the onion, pearl onions, and carrots. Sweat the veggies for about 10 minutes, stirring occasionally, until the onions soften up a bit.

    7. Stir in the garlic and flour. Continue stirring and cooking everything for about 1 minute, until the flour evenly coats the veggies and the garlic is very fragrant.

    8. Stir in the cooked mushrooms and seitan, along with the wine, brandy, broth, tomato paste, balsamic vinegar, poultry seasoning, and liquid smoke.

    9. Bring the stew to a boil, lower the heat and let the stew simmer for about 30 minutes, until the sauce is thick and the veggies are tender.

    10. Remove the pot from heat and season the stew with salt and pepper to taste.

    11. Serve over mashed potatoes, pasta, or polenta.

    Nutrition Facts
    Vegan Coq au Vin
    Amount Per Serving (1.5 cups (¼ of recipe))
    Calories 421 Calories from Fat 113
    % Daily Value*
    Fat 12.5g19%
    Saturated Fat 1.6g8%
    Sodium 816mg34%
    Potassium 720mg21%
    Carbohydrates 23.8g8%
    Fiber 4.3g17%
    Sugar 7.1g8%
    Protein 31.5g63%
    Calcium 55mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Holiday Recipes
    Vegan Singapore Noodles with Tofu »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Sandy Lynn Stevens says

      December 28, 2021 at 5:13 pm

      Do you think I can substitute soaked soy curls instead of seitan? The recipe sounds absolutely delicious but I'm not a big fan of seitan.

      Reply
      • Alissa Saenz says

        December 29, 2021 at 9:34 am

        I think soy curls would work just fine! I'd love to hear how it turns out if you try!

        Reply
    2. Joy says

      December 30, 2021 at 4:21 pm

      I really want to try this recipe but I hate mushrooms! Can you suggest something that would be a good replacement for them in this recipe? Thank you!
      Joy

      Reply
      • Alissa Saenz says

        December 30, 2021 at 5:38 pm

        Sure! Eggplant would work great. You could also just increase the amount of carrots and/or seitan. Enjoy!!

        Reply
    3. Scott says

      January 06, 2022 at 6:59 pm

      Made this for dinner tonight, and everybody loved it. Didn't have brandy, so I subbed cooking sherry - delicious!

      Reply
    4. Abigail Cole says

      January 08, 2022 at 8:14 pm

      So so so good!!!! 10/10 would make again!! I put it over mashed potatoes.. super good. Seriously. I suck at cooking and it took me 2 hours to make (including the potatoes) just to let others know. :)

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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