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This stunning vegan Tempeh Coq au Vin transforms a French bistro favorite into a luxurious plant-based dish. Rich port wine sauce with mushrooms wraps tender tempeh in deep umami flavor, while roasted root vegetables add earthiness and color. The silky parsnip purée ties it all together with creaminess and warmth — a true showstopper.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course, Vegan
Cuisine French
Servings 4
Calories 520 kcal

Ingredients
  

For the Tempeh Coq au Vin:

  • 400 g tempeh cut into thick cubes
  • 2 tbsp olive oil
  • 2 shallots thinly sliced
  • 3 garlic cloves minced
  • 200 g cremini or wild mushrooms sliced
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 1/4 cups port wine
  • 3/4 cup vegetable broth
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Salt & pepper to taste

For the Root Vegetables:

  • 2 carrots peeled and cut into batons
  • 2 parsnips peeled and cut into batons
  • 1 small golden beet sliced
  • 2 tbsp olive oil
  • Salt & pepper

For the Parsnip Purée:

  • 3 medium parsnips peeled and chopped
  • 1/2 cup full-fat coconut milk or plant milk of choice
  • Salt to taste
  • Optional: a pinch of nutmeg

Instructions
 

Prepare the Roasted Root Vegetables

  • Preheat the oven to 200°C (400°F).
  • Toss carrots, parsnips, and golden beet slices with olive oil, salt, and pepper.
  • Roast for 25–30 minutes, turning once, until golden and tender.

Make the Parsnip Purée

  • Boil chopped parsnips in salted water for 15 minutes or until very soft.
  • Drain and blend with coconut milk until smooth and creamy.
  • Add a pinch of salt and nutmeg if desired. Keep warm.

Cook the Tempeh

  • In a large pan, heat olive oil and sear tempeh cubes until golden on all sides. Remove and set aside.
  • In the same pan, sauté shallots for 2–3 minutes, then add garlic and mushrooms and cook until soft.
  • Stir in tomato paste and soy sauce; cook for 1 minute.
  • Deglaze the pan with port wine, scraping up any bits, then add vegetable broth, thyme, and bay leaf.
  • Return tempeh to the pan. Cover and simmer for 20–25 minutes, until the sauce is rich and slightly thickened. Season with salt and pepper.

Serve

  • Spoon parsnip purée onto each plate, top with tempeh and mushroom-port wine sauce.
  • Arrange roasted root vegetables around the plate. Garnish with fresh thyme or microgreens.

Notes

  • For deeper flavor, marinate the tempeh in a splash of soy sauce and garlic for 30 minutes beforehand.
  • Red wine can be substituted for port if preferred, but port adds a rich sweetness.
  • Add pearl onions or vegan butter for even more luxurious depth.
🍷 Tip: Pairs beautifully with a glass of vegan-friendly Pinot Noir or a dark berry mocktail for a restaurant-style dining experience at home.
Keyword fine dining vegan dinner, gourmet vegan recipe, holiday vegan meal, mushroom red wine sauce, port wine sauce, root vegetables and parsnip purée, tempeh coq au vin, vegan comfort food, vegan coq au vin, vegan French cuisine