Thursday, 6 November 2014

Champignons et Légumes au Vin (Mushrooms & Vegetables in a Red Wine Sauce)

I was left in charge of cooking a vegetarian/vegan version of Coq au Vin for a dinner party with friends. Only 3 of us were veggie, but I made enough to serve 4-6 as I knew the meaties would want to try some too! I've stuck pretty well to the original classic French version, but bulked the casserole out with extra mushrooms and vegetables.

I think this meal is tasty enough to work as a vegan Christmas dinner alternative, especially as it can be prepared in advance and will go with all the traditional Christmas dinner vegetables.You could serve it as it is, as a pie filling, or even in a giant Yorkshire pudding! 

Serves 4-6
  • 2 cups/500ml full-bodied vegan red wine (for a lighter version, use white wine, cider or half wine/half vegetable stock)
  • 4 medium carrots, thickly sliced
  • 4 celery sticks, de-stringed and thickly sliced
  • 20 baby onions or small shallots, peeled but left whole 
  • 1lb/450g button mushrooms (or mixed, chopped mushrooms), wiped
  • 1 small clove of garlic, crushed
  • 2 or 3 bay leaves
  • 2 tbsp chopped, fresh parsley
  • a sprig or two of fresh thyme and/or rosemary
  • ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp plain flour
Heat the olive oil in a large pan, on a medium heat. Add the onions and saute for around 5 minutes, stirring occasionally, until golden brown.
Add the rest of the vegetables, garlic, herbs and seasonings and cook for a further 2-3 minutes.
Stir in the flour and coat the vegetables. 
Pour in the wine slowly, stirring all the time and bring to the boil to thicken the sauce.
Turn the heat down and simmer, with the lid on, for around 30 minutes, or until the vegetables are tender. 

Add a little extra wine or stock if the sauce becomes too thick.

Serve with roasted potatoes and parsnips and/or seasonal vegetables.

Money-saving tip: I used baby onions and button mushrooms as they look appealing, but it's much cheaper to use 'big veg.' instead. You could add pretty much any combination of root or firm vegetables in this recipe, such as green beans, potatoes or squash.

Protein alternatives: As I've removed the chicken from this recipe, it doesn't contain very much protein. To replace the protein, reduce the amount of vegetables slightly and add 4-6 chicken-style meat-free fillets (after you have added the wine), or a drained tin of pulses or pack of cooked, whole chestnuts (10 minutes before serving).
Cooking with Herbs Lavender and Lovage
Alcohol-free option: If you avoid alcohol for religious reasons, simply swap it for a good, rich vegetable stock and add some extra herbs and garlic.

I'm adding this recipe to Carole's Chatter: Low Carb Dinners and Lavender & Lovage's Cooking with Herbs.
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  1. Hi LIsa, great low carb dish! How about adding it to the Food on Friday: Low Carb collection over at Carole's Chatter? Cheers

  2. Lisa, so glad you stopped by to add to the collection. If you would like me to send you a reminder about each new Food on Friday, just drop me a line on . Cheers from Carole's Chatter

  3. Looks delish! I might serve this on a bed of couscous to soak up all that wonderful vin sauce.

    1. Thanks..I think couscous would make a great alternative to potatoes.

  4. My mouth is watering just LOOKING at this recipe! Yum! I just love cooked vegetables- and it might sound weird, but I'm really craving some right now! I haven't been able to chew anything for a few days because I just got tooth surgery.

  5. Awesome dish! - love the money saving tips - I always stare at the shallots when I'm shopping and think - I must have some but then I opt for the ordinary onions instead! For a meal like this though I would be tempted to buy them!

    1. Thanks Vicky. I must admit that baby veg do look nicer, even if the taste isn't any better!


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