Vegan Coq au Vin

• 1 Pound Cremini Mushrooms, quartered
• 1 Pound Carrots, peeled and sliced along the bias into 1-inch pieces
• 12 Ounces Frozen Pearl Onions **see notes
• 3 Cloves Garlic, minced
• 2 Tablespoons Tomato Paste
• 4 ½ Cups Vegetable Stock, divided
• 2 Cups Dry Red Wine, like pinot noir
• ¼ Cup Brandy
• ⅓ Cup Black Lentils, can sub regular brown lentils
• 1 Tablespoon Poultry Seasoning
• 10 Sprigs Fresh Thyme (about 2 teaspoons) plus more for garnish
• 1 Tablespoon Herbs de Provence
• ½ Teaspoon Kosher Salt
• 1 Bay Leaf, optional
• 1 Recipe Vegan Seitan Chicken **see notes for protein options
• ¼ Cup Oat Flour, or flour of choice
• French Bread, to serve

1. Heat a large pot or dutch oven over medium heat. Add the mushrooms, frozen onions, carrots, garlic and tomato paste. Cook for 6-8 minutes, until the vegetables are starting to soften.
2. Add 4 1/4 cups of the vegetable stock, along with the red wine, brandy, lentils, thyme, poultry seasoning, herbs de provence, salt, and bay leaf to the pot. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
3. Meanwhile, prepare the Vegan Seitan Chicken or protein of choice **see notes.
4. After 45 minutes, prepare a roux by whisking the flour and remaining 1/4 cup of vegetable stock.
5. Add the roux and Vegan Seitan Chicken to the pot and stir well. Let simmer for another 10-15 minutes, until thickened and creamy.
6. Remove the bay leaf.
7. Serve with French bread and a garnish of fresh thyme.

Notes

Pearl Onions: I have never seen fresh pearl onions where I live, but if you can find fresh pearl onions, go for it! Whether you have fresh or frozen, the instructions are the same - add the onions with the carrots and mushrooms. You can also dice a regular onion if you can't find pearl onions.Protein Options: I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.

You can:

1) use more lentils - add another 1 cup of lentils when you add the 1/4 cup of lentils that are called for

2) use a gluten-free vegan chicken. I recommend Abbot's Butcher chick'n - prepare the chick'n as instructed on the box, then add it to the recipe during step 5 when the seitan chicken would be added