Tuesday, August 7, 2007

My Vegan Coq au Vin recipe

which is french for chicken with wine i believe :-) Sorry I don't have a picture of what it looks like finished, maybe the next time I make it I will take a photo....hmm...I still haven't made dinner for tonight!

I'm really bad at following recipes, but my vegan coq au vin is basically as follows.
I make my own seitan. I got the recipe from Vegan Vittles by Joanne Stepaniak & it is the best seitan recipe I have found! 1 1/2 cups gluten flour (although now I'm thinking I need to contact the suppliers & find out where they're getting this because I don't think I want Chinese gluten)1/4 cup nutritional yeast 1 tsp garlic powder1 cup water3 tbsp soy sauce.
if you haven't made this recipe before, mix the dried goods first before adding the liquids.
i made a big old dough lump & slice it into cutlets. I use about 2-3 tbsp of canola oil, heat it up in a saute pan & then brown the cutlets. (While this is going on I usually start to dice my onions for my sauce). Once the cutlets are browned I set them aside & start on the sauce.
the coq au vin sauce:
i really like sauce, so I tend to make a large recipe...so if you like less sauce, maybe cut this recipe in half.
1 cup diced red onion2-4 carrots sliced 1/2 lb-3/4 lb sliced mushrooms depending of if you really like them
1 cup red wine1/2 cup sherry1 cup broth (i like to make my own using Better than Bullion, i love that stuff!)1 tsp garlic powder1 tsp marjoram1 tsp thyme1 tbsp margarine1-2 tbsp flour
first i brown the onions...i like to get them almost burned. then i add the mushrooms & carrots to get them nice & cooked, i don't like it when the carrots are crunchy in this particular sauce. Once they start to soften I add the wine, sherry, broth, and spices & let the alcohol cook out...about 5 minutes.
I make a roux by melting the margarine & whisking the flour in.Then I whisk the roux into the sauce to thicken it.
Once that's done I add my cutlets back into the sauce and cook them for a couple of minutes or so.
This sauce is super tasty on pasta or potatoes or rice. And any kind of green or roasted veggie is delicious with this as well.
The recipe really sounds more difficult than it is...it's very easy to make and very tasty!