This is one of the dishes I'm most proud of for a few reasons, but one of those reasons is that it is seemingly fancy dish that really doesn't take anything special at all. 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 easy trick can take your dish to the next level without a lot of work!

Seitan Coq au Vin [Vegan]







For the Seitan:

For the Coq au Vin:

  • 1 tablespoon olive oil
  • 6 slices vegan bacon
  • 3/4 cup whole pearl onions
  • 2 cups sliced mushrooms
  • 1 cup dry red wine
  • 1 cup vegetable broth
  • 1/2 teaspoon salt
  • 4 medium carrots, cut into 2-inch pieces
  • 1 tablespoon garlic, minced
  • Bouquet garni (1/2 teaspoon thyme, 1 teaspoon fresh parsley, and a bay leaf)


  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. 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 seitan 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 vegetables and sauce.


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.


Nutritional Information

Per Serving: Calories: 534 | Carbs: 63 g | Fat: 21 g | Protein: 48 g | Sodium: 6129 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.