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overhead view of vegan lentil and mushrooom coq au vin over mashed potatoes in a bowl.

Vegan Coq au Vin


  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 6 1x
  • Diet: Vegan

Description

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. 


Ingredients

Scale
  • 2 tbsp olive oil 
  • 3-4 cloves garlic, minced
  • 16 oz button mushrooms, sliced thinly
  • 8 oz pearl onions
  • 2 cups carrot, peeled and sliced into 1" pieces
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 1/2 cups dry, fruity red wine*
  • 1/4 cup brandy or Cognac
  • 1/2 cup French green lentils
  • 1/4 cup fresh chopped parsley
  • 2 tbsp fresh chopped thyme
  • 2 bay leaves
  • 1 tsp Herbes de Provence
  • 1 tsp fine grain kosher salt ,plus more to taste
  • ½ tsp ground black pepper, plus more to taste
  • 2 tbsp vegan butter
  • 1 tbsp all purpose flour (gluten free if needed)
  • For serving: mashed potatoes, polenta or pasta

Instructions

  1. Heat olive oil in a dutch oven or large pot over medium heat.
  2. Add the garlic and sauté for 2-3 minutes. Add mushrooms and stir well. Cook until mushrooms reduce and soften, about 8-10 minutes.
  3. 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. 
  4. 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. 
  5. Stir roux into the coq au vin. Simmer uncovered for an additional 15 minutes until thick and creamy. Serve over mashed potatoes, polenta or pasta, or simply with crusty French bread.

Notes

Wine: *Our favorite wines for this recipe include Beaujolais, Shiraz, Zinfandel or Pinot Noir.

French green lentils are 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. 

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). 

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.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French

Keywords: vegan coq au vin

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