Vegan Coq Au Vin

This vegan coq au vin recipe features a deep, rich and savory wine-based ragout filled with chewy mushrooms, hearty lentils, tender pearl onions and the aroma of fresh herbs. It is a plant-based version of the French classic coq au vin recipe without any compromise on flavor. Serve over mashed potatoes for a satisfying comfort food meal to cozy up over on a chilly day!

If you are looking for a hearty plant-based comfort meal, then this vegan coq au vin is a must-try. Just like this vegan Swedish meatballs, this puff pastry lentil pie or vegan tempeh stew, this version of the classic French dish swaps meat for protein-rich lentils and carries a huge amount of flavors.

The combination of tender lentils, chewy mushrooms, and melt-in-your-mouth pearl onions in a rich, savory wine-infused gravy creates a dish that's both flavorful and satisfying. Served over creamy mashed potatoes, this vegan coq au vin is great for chilly days or Sunday family dinners.

Plus, this vegetarian coq au vin is made on the stove, which is perfect for the holiday season like Thanksgiving or Christmas when the oven is so crowded.

Let me know if you give it a try! ❤️

➡️ What is coq au vin?

Coq au vin is a French dish that includes braised chicken, onion, mushrooms, garlic, wine and bacon. It resembles beef bourguignon (check out my vegan "beef" Bourguinon!), although made with a different type of meat.

This dish is the ultimate comfort food - it is saucy, hearty, and just what you need to warm up your belly on a cold winter night.

This recipe is a vegan alternative to this classic French cooking recipe by using vegetable broth and swapping the chicken for lentils.

❤️ Why you will love this recipe

• Amazing vegan comfort food recipe to enjoy in the winter or the fall
• Perfect dish for special occasions (like a date night!) and the holiday season, such as Christmas, Thanksgiving or New Year celebrations
• Meatless, but just as good as the traditional dish!
• Rich in savory deep flavors, thanks to the red wine and vegetables
• Healthy vegetable-loaded recipe filled with plant-based protein, fiber and vitamins
• Versatile
• Can be made ahead
• 100% vegan, vegetarian, dairy-free and can easily be made gluten-free

🗒 Ingredient notes (+ substitutions)

• Lentils: French Du Puy lentils are the best choice for making this stew, with black lentils (beluga lentils) being the second-best choice. If you don't have that kind of lentils, then you can use brown lentils or green lentils. French lentils hold up their shape well even if they are simmering for a while opposed to brown or green lentils, those ones can turn mushy easier.
• Onions: browning onion adds a lot of flavor to the savory gravy. A medium shallot works too.
• Pearl onions (or baby onions): pearl onions (small onions) add more texture and flavor. They turn soft and almost creamy while simmering in the gravy, amazing! Pearl onions can be hard to find, depending on where you live. If you cannot find them fresh, then you can also use frozen pearl onions (easier to find in grocery stores).
• Mushrooms: classic vegetables in a coq au vin for its chewy bite and umami flavor that infuses the gravy. I used cremini mushrooms, but white buttons are great too.
• Coconut oil: used to cook the vegetables but also, to make a "beurre manié", which will help thicken the stew and create a silky rich gravy.
• Plain white flour: included in the beurre manié to make the stew thick. You can use gluten-free flour!
• Red wine: adds a huge amount of flavor to the gravy. Using a dry and full-bodied red wine that you actually like to drink (meaning NOT low quality) will make a huge difference in flavor. Burgundy wine is the traditional red wine used for coq au vin, but Merlot, Côtes du Rhône or Pinot Noir works well too.
• Thyme and bay leaves: to flavor the stew. You can also use rosemary, herbes de Provence (mix of French herbs), oregano and basil. Italian mix would work too if that's all you have.
• Tomato paste: also to help deepen the umami flavor of the stew. I like using tomato paste in a tube that I keep in the fridge. That way, I can use a small amount at the time.
• Liquid smoke: an authentic coq au vin adds bacon to the thick stew. Using a small amount of liquid smoke helps recreate that mild smoky flavor.
• Vegetable stock: use a veggie broth from concentrate or from a box. You can also make your own vegetable broth, which would make for the best-flavored stew!

⭐️ Find the full list of ingredients down below in the recipe card!

📝 Variations to the recipe

This recipe is so versatile and you can give it a little twist without significantly altering it. Here are a few suggestions:

• Jackfruit: jackfruit has a naturally very meaty consistency, making it a great addition to recipes to give them a more meaty feeling.
• Vegetables: you can add more vegetables, such as sweet potatoes, butternut squash, celery, potatoes, parsnip and zucchini. Adjust cooking time accordingly and add them midway through cooking the stew if they are more tender so they don't get mushy.
• Brandy: coq au vin often also includes a touch of brandy (or even cognac, about ¼ cup)) for a boost in flavor. Feel free to add some if you have any!
• Flavoring ingredients: try other herbs (such as rosemary or herbes de Provence), add a splash of high-quality balsamic vinegar or red wine vinegar or even include some vegan poultry seasoning if you have some. A little bit of soy sauce can also help deepen the flavor more and a splash of maple syrup can balance the overall flavor if needed.
• Protein: to boost this recipe with more plant-based protein, but also a more meaty texture, try adding cubed tempeh, tofu or seitan.

🍽 How to make vegan coq au vin

Step 1: Combine the coconut oil with the flour in a small bowl and then, use the back of a spoon to crush the oil and mix it in with the flour (beurre manié). This can take a minute to do, you are looking for a super smooth paste without any lumps. Set aside for later.

Step 2: Warm up a large pot (I like using a dutch oven, but any heavy-bottomed pot is good) with a little olive oil or coconut oil and then, add the onion and carrots with a pinch of salt. Cook on medium-high heat stirring often until softened and browned.

Step 3: Then, add the mushrooms and garlic and cook for about 3 more minutes stirring often.

Step 4: Add the uncooked lentils, peeled pearl onions, broth (start with 2 cups), wine, tomato paste, Worcestershire sauce, dash of liquid smoke, fresh thyme and bay leaves. Stir to combine and bring to a simmer. Once it starts to simmer, then keep on a medium-low heat (or enough to keep a low simmer going) and cover. Keep simmering stirring once in a while for about 30 minutes. 

Step 5: Uncover the pot, give the stew a good stir and add the beurre manié. Stir well to dissolve the paste. 

Step 6: Let it cook for another 5 minutes and add more broth until desired consistency (you can add ½-1 cup extra of broth). Also adjust flavors to your preference, remove the stems of thyme and bay leaves and serve over mashed potatoes or with a side of crusty bread.

⭐️ Detailed recipe down below in the recipe card.

💡 Cooking tips

• Adjust consistency: If the stew is too thin, then you can make more of the beurre manié (maybe half of it) and add it to the stew while it simmers. Simmering for longer uncovered will also help thicken the stew. If the stew is too thick, then simply add more vegetable broth to the pot.
• Preparing the Pearl onions: peeling them is such a chore! Check out this ultra-quick video (30 seconds!) to see how you can peel them super quickly: "The fastest way to peel pearl onions".

➡️ To add more flavor to the stew, you can also toast the flour in the oven before making the beurre manié. This will remove the raw taste of the flour, which can make the stew more complex in nutty flavors. My grandmother was always doing this!

You have 2 choices to toast the flour:

1. Add the flour to a pan (no oil, just dry flour) and warm up on medium-high heat on the stove while stirring often until slightly golden brown (about 6-10 minutes, watch carefully), OR
2. Transfer the flour over a baking sheet, disperse it all over the surface and bake in the oven at preheated oven at 350º for about 5 -6 minutes. Stir or shake once in a while. Then, let the flour completely cool down before combining it with the coconut oil.

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