Vegan Coq Au Vin for the WIN!
Vegan Coq Au Vin is a cozy, comforting dish perfect for chilly fall and winter evenings. Inspired by the classic chicken braised in red wine, this plant-based version swaps poultry for hearty vegetables and mushrooms seasoned with poultry-style herbs to replicate that familiar savory profile. The vegetables are slowly braised in red wine and vegetable broth until tender and richly flavored. Serve it over mashed potatoes, creamy polenta, or any starchy base you prefer.
This vegan coq au vin makes an elegant holiday main or a special Sunday supper. The red wine reduces into a beautiful, deep-colored sauce that coats the vegetables. While it isn’t a quick one-pot, the steps are straightforward and the result is one of the most satisfying, flavorful vegan mains you can make.
I like to use firmer root vegetables for texture—carrots and baby potatoes hold up nicely—along with sliced mushrooms for a meatier mouthfeel. Cooked with garlic and caramelized onions and finished with pearl onions and fresh thyme, this dish is rich, comforting, and full of depth.
This recipe is approachable and satisfying enough to convert meat eaters. It’s perfect for sharing with friends and family. Note: not all wines are vegan—check labels or consult resources on vegan wine if that’s important to you.
Vegan Coq Au Vin
Print Recipe
Ingredients
- 2 Tablespoons Olive oil, divided
- 6 Cloves Garlic, chopped
- 1/2 Sweet onion, chopped
- 2 Teaspoons Agave syrup (optional)
- 16 Ounces Carrots, chopped
- 10 Ounces Mushrooms, sliced
- 2 Cups Baby potatoes
- 1 Teaspoon Poultry seasoning (thyme, rosemary, sage, nutmeg)
- 1/2 a bottle (about 2 cups) of Red wine, vegan (choose a vegan-friendly bottle)
- 1 Cup Vegetable broth
- 10 Sprigs Thyme, fresh
- 1 Cup Pearl onions, frozen
- 2 Tablespoons Vegan butter, room temperature
- 2 Tablespoon All purpose flour
- Salt and pepper to taste
Instructions
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Heat 1 tablespoon of olive oil over medium-high heat in a large pot. Add the chopped garlic and sweet onion and sauté for about 5 minutes, lowering the heat if needed, until the onion becomes translucent. Season with a pinch of salt and pepper.
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If using, add the agave syrup and stir to coat the onions and garlic. Continue to cook another 5–7 minutes until the onions are nicely caramelized and browned.
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Meanwhile, place the chopped carrots, sliced mushrooms, and baby potatoes in a large bowl. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with poultry seasoning and a few pinches of salt and pepper, and toss to coat.
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Add the seasoned vegetables to the pot with the caramelized onions and sauté for 2–3 minutes to start browning them.
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Pour in the red wine and vegetable broth, add the fresh thyme, and stir to combine so the vegetables sit in the liquid.
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Season with salt and pepper, cover the pot, and reduce heat to low so the mixture is gently simmering (small bubbles). Simmer about 30 minutes, or until the vegetables are tender and the raw wine flavor has mellowed.
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Stir in the frozen pearl onions and simmer for an additional 5 minutes.
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Whisk the vegan butter and flour together into a smooth paste in a small bowl. Stir this mixture into the pot and simmer a few minutes more until the sauce thickens slightly.
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Taste and adjust seasoning. Serve the vegan coq au vin over mashed potatoes, polenta, or your preferred starch and enjoy.
Notes
