Valentine’s Day doesn’t always have to mean a fancy dinner out. While I enjoy dining at restaurants, I find that a cozy night in can be just as meaningful. There’s something special about creating a memorable evening at home by turning on your favorite playlist, lighting some candles, and preparing a meal together. And no romantic dinner would be complete without a tasty cocktail to sip while you cook. This year, I’m excited to whip up a unique vegetarian coq au vin.

What makes this dish ideal for date night? It’s a one-pot recipe that requires a bit of chopping—perfect for teamwork in the kitchen. As one person stirs the stew, the other can work on the side dishes. It’s a delightful way to bond!

What is coq au vin?

This dish has an elegant reputation, which makes it perfect for a special occasion like Valentine’s Day. Coq au vin is a classic French meal traditionally made with chicken braised in wine and spices, developed to tenderize tougher cuts of meat. Though I don’t consume chicken, I’ve come to appreciate the dish through numerous Julia Child episodes and cookbooks. If you haven’t tried coq au vin, vegetarian or otherwise, let me share its charm. This dish shines by allowing aromatic ingredients to simmer slowly, resulting in rich, deep flavors.

What ingredients are used in this Vegetarian Coq Au Vin?

As you can guess, this coq au vin is chicken-free. So, how do we achieve that signature flavor? Let’s take a look.

Aromatics and fresh herbs. To create a warm, comforting taste, we’ll use plenty of aromatics. Onions, garlic, rosemary, and thyme will bring a savory depth to the dish.

Tomato paste. This ingredient adds a tangy richness. Tip: Freeze leftover tomato paste in tablespoon-sized portions to have on hand for future recipes.

Vegetables. I typically use chopped Bella mushrooms and carrots. The mushrooms contribute texture and make the dish hearty.

Lentils. Green or black lentils work well here. If you opt for dried lentils, soak them for 6-8 hours beforehand to cut down on cooking time.

Red wine. A dry red with a hint of sweetness is best, but you can use whatever you have available.

Vegetable broth. Whether it’s homemade or store-bought, opt for a quality broth.

Butter and flour. At the end of cooking, we’ll add a roux to create a smooth, silky texture in the stew.

Are there any ingredient swaps to know about?

I’ve experimented with various substitutions in this recipe before, which can help utilize what you have on hand.

Swap lentils for beans. Using canned white beans like chickpeas or cannellini can give the dish more body, although it will resemble chili more than coq au vin.

Vegetable substitutions. I generally stick with onions, mushrooms, and carrots, but feel free to add potatoes or spinach for extra greens. Not traditional, but it’s a great way to clean out your fridge.

Don’t swap the wine. While a non-alcoholic red might work, the flavor from real red wine is hard to replace. I usually adjust the seasoning based on the wine’s flavor, adding sugar for drier wines or soy sauce for sweeter varieties. Just taste as you go!

How to Serve This Coq au Vin

I believe this coq au vin pairs best with creamy mashed potatoes for a cozy meal. However, it also works well over rice, with crusty bread, whole potatoes, or creamy polenta, or even on its own with a green salad.

Here are some recipes to consider:

Tips for Making This Recipe Ahead of Time and Storing Leftovers

Yes, you can prepare this dish ahead! If cooking for date night seems daunting, know that you can make everything in advance. Just refrigerate it in the pot and reheat in the oven when you’re ready to serve. If it thickens, add a bit of vegetable broth until you reach your desired consistency.

Store any leftovers in an airtight container in the fridge and reheat when you’re ready to enjoy. Happy cooking!

Check out the recipe below, and if you make this vegetarian coq au vin, please rate and review it!

Description

A simple one-pot vegetarian take on the classic French dish.

Ingredients

  • 2 tablespoons oil
  • 1/2 small yellow onion, finely chopped
  • 8 ounces Bella mushrooms, prepped and chopped
  • 3 cloves of garlic, chopped
  • 3–4 stems of fresh thyme
  • 1 teaspoon fresh chopped rosemary
  • 1 tablespoon soy sauce
  • 2 tablespoons tomato paste
  • 3 carrots, peeled and chopped
  • 1/2 cup black or green lentils, soaked for at least 6-8 hours
  • 1 cup red wine
  • 2 cups of vegetable broth, more if needed
  • 2 tablespoons of butter
  • 3 tablespoons all-purpose flour

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, salt, and pepper. Cook until the onion is translucent, about 5-6 minutes.
  3. Add mushrooms and stir for 2-3 minutes to release moisture, then mix in garlic, thyme, rosemary, soy sauce, and tomato paste. Cook until fragrant.
  4. Stir in carrots and lentils.
  5. Add wine and broth, bring to a light boil, then reduce heat and cover. Simmer for about 20 minutes until lentils are tender.
  6. In a separate small pot, melt butter over low heat. Mix in flour until a thick paste forms, then remove from heat. Add this roux to the coq au vin and stir well.
  7. Simmer uncovered for an additional 5 minutes until thickened. Adjust seasoning as needed. If using dry red wine, add a tablespoon of sugar or honey to balance the flavors. Thin with broth if too thick.
  8. Serve hot over potatoes or with bread. Enjoy!
  • Prep Time: 15
  • Cook Time: 40