This vegan coq au vin is savory and delicious! A hearty meal that's super satisfying and perfect for special occasions.
- 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
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Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil and place it over medium heat.
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Once the oil is hot, add the mushrooms in an even layer. Cook them for about 10 minutes, flipping once, until browned and tender.
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Remove the mushrooms from the skillet and transfer them to a plate.
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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.
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While the seitan and/or mushrooms cook, coat the bottom of a large pot with the remaining oil and place it over medium heat.
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Add the onion, pearl onions, and carrots. Sweat the veggies for about 10 minutes, stirring occasionally, until the onions soften up a bit.
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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.
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Stir in the cooked mushrooms and seitan, along with the wine, brandy, broth, tomato paste, balsamic vinegar, poultry seasoning, and liquid smoke.
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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.
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Remove the pot from heat and season the stew with salt and pepper to taste.
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Serve over mashed potatoes, pasta, or polenta.