Coq au Vin
Author: 
Recipe type: Dinner
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tsp butter
  • 3 tbsp olive oil
  • 600g mushrooms – Portobello, white cap or field (22 ounces)
  • 3 medium carrots chopped into rounds
  • 200ml red wine (¾ cup approx.)
  • 1 onion fined chopped
  • 2 tbsp gluten free plain flour
  • 3 cloves garlic
  • 1 cup vegan chicken stock
  • 1 tbsp tomato paste
  • 1 bouquet garni
  • ½ cup passata
  • 3 tbsp chopped Italian parsley
  • Salt to season
Instructions
  1. Pre heat oven to 200°C (392°F)
  2. Pour red wine into a small saucepan and bring to the boil. Reduce heat and simmer for about 3 minutes then turn off and leave until needed.
  3. Melt 1 tbsp vegan margarine & 1 tbsp olive oil in a large ovenproof pot with a lid over a medium heat. Add sliced mushrooms and cook in 2 batches so you don’t have too many mushrooms in the pot at once. Mushrooms need to be well cooked and seasoned with salt as you cook. As the mushrooms cook, place in a bowl.
  4. Once all of the mushrooms are cooked and moved to the bowl, add the chopped onion into the pot and cook for a couple of minutes until translucent and softened. Add crushed garlic, chopped carrots, tomato paste and stir well. Sprinkle with the plain flour and stir through.
  5. Pour in red wine, stock and passata. Stir well and increase heat to bring to a boil. Once it has boiled, turn off heat, add bouquet garni and stir in.
  6. Cover with lid and place in oven for ½ hour. Check after 20 minutes and stir. After 30 minutes, test a piece of carrot and if it is cooked enough, then it is ready. Remove bouquet garni before serving.
  7. Serve with creamy mashed potatoes and crisp green beans.
Recipe by my vegan plate at https://www.myveganplate.com/coq-au-vin/