Vegan Coq au Vin

Cozy up with a bowl of this flavorful, hearty vegan coq au vin made with mushrooms and lentils! Served over creamy mashed potatoes, it's the perfect vegan comfort food dinner.

Disclosure: This post contains affiliate links, meaning at no additional cost to you, Crowded Kitchen will earn a commission if you click through and make a purchase.

Why we love this recipe

• Hearty and comforting: the perfect cold weather comfort food.
• Rich and flavorful: so much flavor in just one pot! The rich red wine and brandy sauce packs a punch with every bite.
• You won't miss the meat! We're all about taking classic recipes and giving them a vegan makeover, without sacrificing flavor. This vegan coq au vin is just as good as the original, and you won't miss the chicken!
• Perfect for any occasion. I love this vegan coq au vin as a cozy weeknight dinner, but it's also the perfect dish to serve for a dinner party or even holiday! Also great for date night at home.

What is coq au vin?

Traditional coq au vin is a French braised chicken dish in a rich, flavorful red wine and brandy sauce with bacon, mushrooms and pearl onions. It's classic, hearty, delicious comfort food.

Our vegan version has the same rich flavor profile, but we use French green lentils, extra mushrooms and carrots as the base.

Coq au vin is SO delicious and perfect served with crusty French bread and/or mashed potatoes. It's ideal for a cold winter night!

Ingredients

Here are a few of the key ingredients you'll need to make this recipe:

• French green lentils
• Mushrooms
• Carrots
• Pearl onions
• Red wine and brandy
• Vegetable broth
• Tomato paste
• Herbs: fresh thyme and parsley, bay leaves, Herbes de Provence

Ingredient Notes

• Lentils: we use French green lentils in this recipe. They're smaller and firmer than regular green lentils, and they hold up really well when cooked for a long period of time. Traditional brown and green lentils tend to get pretty mushy, so French green lentils are really the best option here. You could also use black lentils.
• Red wine: opt for a dry, fruit-forward wine. A few of our favorites include Beaujolais, Shiraz, Zinfandel or Pinot Noir. Always opt for a wine you would actually drink on its own – NOT low-quality cooking wine.
• Brandy or Cognac add a slightly sweet, extra rich flavor to the sauce. As usual, the better the quality, the better this will taste.
• Mushrooms: we use button mushrooms in this recipe because they're cost effective and easy to find. You can also substitute with cremini mushrooms or more flavorful wild mushrooms.

• Pearl onions: it's pretty much impossible to find fresh pearl onions (at least where we live), so look for them in the frozen vegetable section at your grocery store.
• Herbes de Provence: a French herb blend typically containing thyme, basil, oregano, marjoram, rosemary, tarragon and lavender. If you don't have any, you can substitute with the same quantity of a variety of similar herbs (thyme, rosemary, basil, oregano).

Step-by-step instructions

Heat olive oil in a dutch oven or large pot over medium heat.

Add the garlic and sauté for 2-3 minutes. Add mushrooms and stir well. Cook until mushrooms reduce and soften, about 8-10 minutes.

Stir in onions, carrots and tomato paste and cook for 5 minutes.

Pour in the broth, red wine, brandy, lentils, parsley, thyme, bay leaves, Herbes de Provence, salt, and pepper.

Stir well and bring to a boil.  Once boiling, reduce heat to medium low and cover. Simmer for 45 minutes, stirring once every 10 minutes or so. 

After 45 minutes, heat a small saucepan over low. Add butter, let it melt, then whisk in flour to make a roux. Whisk until there are no lumps and allow to cook for a minute or two. 

Stir roux into the coq au vin. Simmer uncovered for an additional 15 minutes until thick and creamy.

Enjoy!

Expert Tips and FAQs

• If it turns out too thick, add extra vegetable broth until it reaches desired consistency. NOTE: if you're adding more than ¼ cup, taste and adjust seasoning before serving.
• If it turns out too thin, you can either simmer for longer to reduce further, or add an extra ½ tablespoon of flour to the roux.
• Storage: store leftovers in a sealed container in the refrigerator for up to 5 days. Reheat in the microwave or over low heat on the stovetop.
• We love using our Staub 7-qt Oval Dutch Oven* for heavy stews like this one. Its cast iron enameled surface is perfect for slow cooking and makes for easy clean up! We love this gorgeous White Truffle color (pictured in this post). (*affiliate link)

Related recipes you'll love:

Tried this recipe? Leave a comment with a star rating ⭐⭐⭐⭐⭐ below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

Print