Description
A flavorful vegan twist on the classic French coq au vin, featuring marinated tempeh, port wine, and hearty vegetables.
Ingredients
Scale
- 200g Tempeh, diced
- 2 cups Port Wine
- 1 cup Mushrooms, sliced
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 2 Carrots, diced
- 1 Parsnip, diced
- 2 cups Vegetable Broth
- 1 tablespoon Soy Sauce
- 1 tablespoon Olive Oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Marinate the tempeh by combining 1 cup of port wine, 1 tablespoon of soy sauce, and a pinch of salt and pepper in a medium bowl. Add the diced tempeh and let it soak for at least 30 minutes.
- Prep the vegetables by chopping the onion, mincing the garlic, and dicing the carrots and parsnip while slicing the mushrooms.
- Sauté the onion in a large skillet with 1 tablespoon of olive oil over medium heat for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
- Add the marinated tempeh (along with the marinade) to the skillet and sauté gently for about 5 minutes.
- Incorporate the diced carrots, parsnip, and mushrooms into the skillet and cook for an additional 5 minutes.
- Pour in the remaining port wine and vegetable broth, bringing it to a gentle simmer. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste and garnish with fresh thyme before serving.
Notes
Serve over creamy mashed potatoes or quinoa for a delightful meal. This dish is perfect for sharing and can be customized with various herbs and vegetables.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Vegan, Tempeh, Coq au Vin, French Cuisine, Plant-Based, Comfort Food