Om Bla Bla

Vegan Coq au Vin Recipe

How to make Vegan Coq au Vin ?

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Serve: 4-6

Ingredients for Vegan Coq au Vin Recipe

#	Ingredients
1.	For the "Chicken" Marinade:
2.	1 package of vegan chicken strips (about 12 oz)
3.	1/4 cup red wine
4.	1/4 cup vegetable broth
5.	2 tbsp olive oil
6.	2 cloves garlic, minced
7.	1 tsp dried thyme
8.	1 tsp dried rosemary
9.	Salt and pepper to taste
10.	For the Coq au Vin:
11.	2 tbsp vegan butter
12.	2 tbsp olive oil
13.	1 large onion, chopped
14.	4 cloves garlic, minced
15.	4 carrots, chopped
16.	2 stalks celery, chopped
17.	8 oz mushrooms, sliced
18.	1/2 cup red wine
19.	2 cups vegetable broth
20.	2 tbsp tomato paste
21.	1 tsp dried thyme
22.	1 tsp dried rosemary
23.	Salt and pepper to taste
24.	2 tbsp cornstarch
25.	2 tbsp cold water
26.	Chopped fresh parsley, for garnish

Steps of Vegan Coq au Vin Recipe

#	Steps
1.	In a large bowl, whisk together the red wine, vegetable broth, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Add the vegan chicken strips and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes (or up to overnight).
2.	When ready to cook, preheat your oven to 375°F. Heat the vegan butter and olive oil in a large oven-safe Dutch oven over medium heat. Add the onion and garlic and sauté until fragrant and soft, about 5 minutes.
3.	Add the carrots and celery to the pot and continue to cook for another 5 minutes, until slightly softened. Add the sliced mushrooms and cook for an additional 5 minutes.
4.	Remove the vegan chicken strips from the marinade and add them to the pot with the vegetables. Reserve the marinade for later. Sauté the vegan chicken strips for about 5 minutes, until browned on all sides.
5.	Add the red wine, vegetable broth, tomato paste, dried thyme, dried rosemary, salt, and pepper to the pot, along with the reserved marinade. Stir everything together until well combined.
6.	Bring the mixture to a simmer, then cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 45 minutes, or until the vegetables and vegan chicken strips are cooked through and tender.
7.	In a small bowl, whisk together the cornstarch and cold water until smooth. Remove the pot from the oven and stir in the cornstarch mixture. Return the pot to the oven and bake for an additional 15-20 minutes, or until the sauce has thickened.
8.	Serve the vegan coq au vin hot, garnished with chopped fresh parsley. This dish goes great with mashed potatoes, roasted vegetables, or a crusty baguette.