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= new reply since forum marked as read
Delicious!
I was talking to my daughter yesterday and mentioned that I had worked out a vegetarian version of Coq Au Vin, and I sent her a copy. Here is what I have made that is an acceptable facsimile(no mushrooms, as her son won't eat them). It is vegetarian, but not vegan. It contains a boatload of butter!
Meatless Coq Au Vin
½ cup plus 1 Tablespoon butter............... 1 Tablespoon soy sauce
2 ribs celery, diced .......................1/8 tsp black pepper
4 cloves garlic, minced........................½ tsp herbs de Province
1 medium onion, diced ......................¼ tsp Italian seasoning (mostly oregano)
2 cups baby carrots, cut into thirds .....................2 Tablespoons Bacos (chips, not bits)
1 red bell pepper, diced ................................½ tsp basil
2 heaping Tablespoons Better than Bouillon, fake chicken flavor ....................1/3 cup water
2 ½ cups dry red wine ......................................2 or 3 Tablespoons corn starch
2 cups water .................................................1 ½ cups Quorn Meatless Pieces
Melt ½ cup butter in large stew pot. Sauté celery, onion, carrots and bell pepper until onions are transparent. Add
garlic and sauté until garlic begins to brown. Add bouillon, wine, soy sauce and 2 cups water. Stir in spices and
Bacos. Bring to a boil, reduce heat, and simmer covered until veggies are tender, about 40 minutes. In a separate
pan, sauté Quorn pieces in 1 Tablespoon butter until brown, about 5 minutes. Stir into the coq au vin. Mix corn
starch with 1/3 cup water and add to the pot. Simmer, stirring constantly until mixture thickens. Serve hot with
buttered biscuits and mashed or baked potatoes.
Bon Apetit! 
