The Betty Crocker Project : Vegan Coq Au Vin
This is part of The Betty Crocker Project on Meet The Shannons : http://www.meettheshannons.net/p/betty-crocker-project.html There are all these stories that Coq Au Vin was a dish that can be traced back to ancient Gaul and Julius Caesar but many think that this might be an attempt to add a little distinction and history to an old rustic French farm dish. Anyone who has been to Paris and seen all those columns and statues of generals with laural wreath halos and paintings of women in togas knows the French really love themselves some Romans. But that is not the only controversy surrounding Coq Au Vin. Anyone who watches Top Chef can remember Season 3's BIG Coq Au Vin debate. See "Coq" is French for "Rooster" and if you are making it with anything else you are suppose to address it as such. So out of respect for French people - who I adore (except that waiter in Paris who was super rude to us when we ordered glasses of wine rather than a bottle so we could sample a bunch of different types) and any other foodies who have found us, please enjoy our Seitan au Vin
Total Steps
4
Ingredients
20
Tools Needed
7
Ingredients
- 1 package 1 inch package of Chicken Flavored Seitan or some other vegan Chicken Substitute that is chunks
- as needed Olive Oil
- 1/4 cup Whole Wheat Flour
- 1 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 8 slices Fake Bacon (e.g., Lightlife or Tempeh marinated in Liquid Smoke)
- 3/4 cup Pearl Onions (jarred, frozen, or canned)
- 3 cups Sliced White Mushrooms
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Celery Seed
- 1 cup Better Than Bouillon (Vegetable Broth, prepared)
- 1 cup Red Wine (e.g., Burgundy or Merlot)
- 3 teaspoons Braggs Liquid Aminos
- 1 cup Fresh Carrots (sliced into coins)
- 3 cloves Garlic (minced)
- Bouquet Garni (containing 1/2 teaspoon dried Thyme, 2 large sprigs fresh Parsley, and 1 dried Bay Leaf in a small organic cloth bag, tea infuser, or tied with string)
- dashes Liquid Smoke
- as needed Fake Parmesan or Nutritional Yeast(optional)
- as needed Fresh Parsley(optional)
Instructions
Step 1
In a shallow dish, mix Flour, Salt, and Pepper. Coat Fake Chicken with the flour mix.
Step 2
In a cast iron skillet, heat Olive Oil. Cook Fake Bacon until desired crispiness, then remove and place on a plate with a paper towel to soak up excess oil. Carefully add a dash of Liquid Smoke to the hot Olive Oil and mix it in. If needed, add another teaspoon of Olive Oil. Cook the floured Fake Chicken in the smokey oil, turning until a crispy cover forms. Transfer to the plate with the Fake Bacon. The residual flour will mix with the oil to form a faux roux; don't worry if the oil gets cloudy.
Step 3
Add Onions and Mushrooms to the hot smokey oil. Stir and cook until mushrooms are tender. Add Vegetable Broth, Red Wine, Braggs, Carrots, Onion Powder, Garlic Powder, Celery Seed, Garlic, and Bouquet Garni. Bring to a boil, then let simmer for around a half hour or until the carrots reach desired tenderness. Optionally, add another teaspoon of Olive Oil to enhance richness.
Step 4
Chop the cooked Fake Bacon slices. Just before serving, add the Fake Chicken and chopped Bacon pieces to the stew and mix. Garnish with Fake Parmesan or Nutritional Yeast and chopped fresh Parsley.