Vegan coq au vin is a delicious twist to the French classic dish, made with red wine. You might have heard of coq au in or have seen it on the menus of French bistros when you visited Paris. Since this is one of the main French dishes we love so much, we needed to find a way to create a vegan version of coq au vin which tastes delicious, is vibrant in colour and works really well for a fancy date-night at home, or dinner with family and friends.
What is vegan coq au vin
Traditionally Coq au vin is a French dish made with chicken braised with wine, onions, mushrooms, and garlic. Red wine is usually used for this dish. Of course, since we are plant-based, no chicken was used for our vegan coq au vin. We replaced the "coq" with potato wedges. There is also an alternative as you can add vegan chicken to the coq au vin instead.
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It's entirely up to you. The sauce for the vegan coq au vin is made in a similar manner as the French vegan mushroom Bourguignon.
The history of the coq au vin is a little mysterious. There are legends which point all the way to ancient Gaul and Julius Caesar, but the recipe itself was not documented until the 20th century. Many French chefs use their own version of coq au vin as a signature dish.
The secret to an authentic vegan coq au vin
To make a delicious vegan coq au vin you will need a very good French red wine. Traditionally, to make what it's actually called a coq au vin you will need a red from Burgundy. If you use different wines, you will end up with a different dish. Wine from Jura will results in coq au vin jaune , coq au Riesling (from Alsace), coq au pourpre or coq au violet (Beaujolais wines), coq au Champagne and so on.
We appreciate that red wines from France can be expensive. We recommend that you go for a medium priced option. The cheapest red wine will not elevate your dish but make it taste flavoursome. It's the wine which truly gives the vegan coq au vin the delicious taste.
How to make vegan coq au vin
To make a quick and easy vegan coq au vin, start by peeling and washing 3 large potatoes. Cut them into chunky wedges. The potatoes, in this case, are the coq replacement. They are filling and taste fantastic when braised in wine, so they are the perfect ingredient for a vegan coq au vin.
Heat up a tbsp of olive oil in a deep pan. Add two chopped onions and cook for about 5 minutes until the onion becomes translucent and sticky. Slice 3 cloves of garlic and add them to the pan. Fry for another minute.
Add two sliced carrots, around 1 cup of mushrooms and the potato wedges and fry for another 3 minutes, gently turning them from time to time. Add 2 tbsp of flour and 1 tbsp of tomato paste, mix to coat the ingredients well and fry for another 1-2 minutes, stirring continuously so they don't stick.
Add a large glass of red wine (250 ml) and gently stir until you get a smooth sauce. Simmer for around 3 minutes until the sauce is reduced to a thick sauce. Add 160ml of vegetable stock and the thyme(around 4 sprigs) and simmer for 20 minutes, stirring occasionally until the sauce becomes thick.
Serve hot in a bowl and decorate with a sprig of thyme.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.