Vegan Coq Au Vin

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A rich and comforting French-inspired vegan stew made with mushrooms, jackfruit, carrots and shallots in a red wine and herb sauce.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: banana shallots, carrot, chestnut mushrooms, garlic, Herbs de Provence, jackfruit, parsley, plain flour, red wine, thyme, tomato paste, vegan butter, vegetable stock

Servings: people

Calories: 334.95kcal

Equipment

Large, heavy-based saucepan or casserole
Wooden spoon
small saucepan
Whisk
Sharp knife
chopping board

Ingredients

2 tablespoon olive oil
3 cloves garlic minced
450 g baby chestnut mushrooms whole, halved or quartered depending on size
200 g young green jackfruit from a 400g tin, drained
2 banana shallots finely diced
3 carrots finely diced
2 tablespoon tomato purée
500 ml vegetable stock
500 ml vegan red wine
1 bunch fresh parsley finely chopped
2 tablespoon fresh thyme leaves
2 bay leaves
1 tablespoon herbs de Provence
Salt and freshly ground black pepper to taste
2 tablespoon vegan butter
1 tablespoon plain flour

Instructions

Heat the olive oil in a large pan or casserole over a medium heat. Add the minced garlic and fry for 2 minutes.
Add the mushrooms and jackfruit. Cook until the edges begin to caramelise.
Add the shallots, carrots and tomato purée. Stir until the tomato purée coats all of the ingredients.
Pour in the vegetable stock and red wine. Add the parsley, thyme, bay leaves and herbs de Provence. Season with salt and pepper.
Bring to a boil, then reduce to a simmer and cook for 45 minutes.
Meanwhile, make the roux. Melt the vegan butter in a small saucepan and stir in the flour until you have a smooth paste.
Stir the roux into the sauce and whisk until smooth.
Continue to simmer for 15 minutes, or until the sauce has thickened.
Remove the bay leaves, taste and adjust the seasoning before serving.

Nutrition