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Recipe Remake: Betty Crocker Coq au Vin

Posted on Jan 24, 2013 by in Recipes and Reviews | 2 comments

Vegan Coq au Vin Recipe

This week I went and got all fancy on y’all. Remember on Monday how I said I’d have a use for those chick’n seitan cutlets? Well, this is it – a rooster-less Coq au Vin straight outta Betty Crocker’s wedding cookbook. Before I went vegan I adored this cookbook and you can tell by the many bent and stained pages that it was well-loved. In fact, this is the cookbook that even introduced me to black bean burgers (though I use to make them with eggs).

Even though I don’t follow the recipes in the cookbook strictly anymore, I do like to use it as a reference and inspiration. As I was thinking about things I’d like to veganized, I remembered a delicious version of Coq au Vin that I had on my Mediterranean cruise about five or so years ago. I wasn’t vegan or even vegetarian at the time, so most of the meals I had on the cruise were full of animal products, however, the flavors were so well-developed that I go back to them often when creating my vegan meals at home.

Bouquet Garni

This recipe uses a bouquet garni, which is a fancy term for a spice packet. This little pouch can be made using some cheesecloth or even a tea ball and then filling it with a 1/2 tsp Thyme, 1 tsp fresh Parlsey, and a Bay Leaf*. This bundle of flavor is an easy way to infuse a freshness to this dish that can sometimes seem heavy.

Though this dish takes a little while to come together, you can save some time by preparing the seitan cutlets the day/night before or early the morning of. If you have that part done, the rest is a lot of hands-off cooking time. You could even make this in a slow cooker – if you decide to do it that way let me know how long you let it cook for.

I ended up using jarred pearl onions, but you can use frozen and it will cook and taste the same. Also, I used button mushrooms, but you can use whichever kind you like most. Overall this dish has complex and deep flavors that I’ve not experienced in a long time. It’s also a crowd-pleaser: even my five-year-old went back for seconds.

Vegan Seitan au Vin

This would make a perfectly romantic Valentine’s Day dinner for your sweetheart or you could make a double recipe in the crockpot for a potluck or other gathering where you want to go beyond the norm and really surprise people. I love this dish and will be putting it in my rotation for special¬†occasions.

Betty Crocker Coq au Vin


    For the Cutlets:
  • 6 Seitan Cutlets
  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • For the Coq au Vin:
  • 1 tbsp Olive Oil
  • 6 slices Vegan Bacon
  • 3/4 cup small, whole Onions (pearl)
  • 2 cups sliced Mushrooms
  • 1 cup dry, red Wine
  • 1 cup Veggie Broth
  • 1/2 tsp Salt
  • 4 medium Carrots, cut into 2" pieces
  • 1 tbsp Garlic, minced
  • Bouquet Garni*


  1. Mix the flour, salt, a pepper together in a shallow dish. Coat the seitan cutlets in the mixture - set aside. Warm the olive oil in a large, deep skillet over medium heat and add the vegan bacon (I used Lightlife). Cook until crispy on both sides. Remove from pan and set aside. Put the seitan cutlets in the pan and cook for about 10 minutes on each side, or until brown and crispy.
  2. Move the chicken to one side of the pan and add the mushrooms and onions. Cook until tender. Crumble the bacon into the pan and add all of the remaining ingredients to the pan including the bouquet garni, stir, and bring to a boil. Reduce heat, cover, and simmer for about 25-30 minutes. Remove the bouquet garni. Serve the cutlets along with a generous helping of veggies and sauce. Makes 4 servings.


What do you plan on making for your sweetheart (or for your friends) this Valentine’s Day?

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  • Lacey

    Hi! I am thinking of making this recipe, and I was wondering if you go ahead and cook the seitan cutlets before you coat them and saute them? Or do you prepare according to the complete recipe and then prepare as the Coq Au Vin recipe recommends?

    • Hi Lacey, you should cook the seitan cutlets before you coat and saute them. This ensures that they are fully cooked by the time the rest of the dish is done.

      Thanks for stopping by!

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