by Chef Kendall Huff
Native Foods Cafe
And for our next fabulous, French & vegan recipe from
this month’s Free Vegan Cooking Demos at Native Foods Café, we have the Coq au
Vin, which literally means “rooster with wine” or seitan with wine for us! Traditionally, French wine from whatever
the local region is used, along with onions, mushrooms and garlic. And one tip on cooking with wine, if
you won’t drink it, don’t cook with it.
Seitan “Coq” au Vin
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, vegan coq au vin, free cooking demos
Serves: Dinner for 4 to 5…Or Just 2
Saucy Minxes
1 lb. seitan, cubed or in
strips
½ cup unbleached flour
2 TBSP nutritional yeast
1 tsp sea salt
¼ cup safflower oil, divided
1 cup carrots, cleaned &
diced but not peeled
1 cup pearl onions
1 cup tomatoes, diced
4 garlic cloves, minced
8oz mushrooms (use a mix: oyster,
button, baby bella, Portobello)
2 TBSP fresh thyme, chopped
1 bay leaf
1 tsp black pepper
2 tsp sea salt
2 cups vegan red wine
2 cups low sodium veg broth
or water
2 tsp organic cane sugar
2 TBSP vegan butter
2 TBSP unbleached flour
¼ cup water
-Heat 1 oz of safflower oil
in a large (wide) pan on high heat. Sauté the mushrooms for 1 to 2 minutes
only. Just looking for a nice golden sear on the outside.
-Remove the mushrooms from
the pan and set them aside
-Combine the flour, salt and
nutritional yeast in a bowl. Toss the seitan pieces in the flour mix
-Using the same sauté pan,
heat the remaining oil in the pan, on medium high heat.
-Place the dusted seitan
pieces in the pan. Once they are golden brown, flip them over and repeat on the
other side. Then remove them from the pan and set them aside.
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, vegan coq au vin, free cooking demos
-Add the carrots, pearl
onions, garlic, and tomatoes to the same pan. Sauté for 2 to 3 minutes. Then
sprinkle with the sugar.
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, vegan coq au vin, free cooking demos
-Deglaze the hot pan with the
red wine. Add the chopped thyme, bay leaf, black pepper and salt.
-Simmer on medium high heat
until the red wine is reduced by half or au sec ,
which is a culinary term used when the liquid added has been reduced until it’s
nearly dry, literally meaning “nearly dry” in French.
- Then add the mushrooms,
crispy seitan and broth and reduce until au sec again
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, vegan coq au vin, free cooking demos
-In a small bowl, combine the
vegan butter and water until melted. Whisk in the flour. (Buerre Manie- “Kneaded
butter”- is a dough of equal parts soft butter and flour, which is used to
thicken soups and sauces, without lumps. It is similar to a roux, but not cooked first before using.)
-Whisk the butter/flour mix
into the Seitan Au Vin to get a nice sheen to the final dish. Cook for 3 more
minutes to ensure the flour flavor is cooked out and the sauce shines!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, vegan coq au vin, free cooking demos
