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Vegetarian Coq au Vin with Quorn Fillets

A Quorn take on a French classic, this vegetarian Coq au Vin recipe is made with Quorn Vegetarian Fillets which are simmered with red wine, shallots and mushrooms to make a deliciously rich sauce. This easy-to-make Vegetarian Coq au Vin dish will make you the star of any dinner party!

Serve simply with sides of creamy mashed potatoes and green beans for a dinner that’s totally ooh la la!

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 4 Quorn Vegetarian Fillets
  • 4 Echalion shallots
  • 4 cloves of garlic
  • 2 carrots
  • 300g baby button mushrooms
  • 3 sticks celery
  • 1 tsp smoked paprika
  • 200ml red wine
  • 1 10g vegetable stock cube dissolved in 200ml boiling water
  • 2 tbsp tomato puree
  • 1 tbsp plain flour
  • 1 bouquet garni bag
  • A few sprigs of fresh thyme
  • 1 tbsp olive oil


  1. Heat a large casserole dish or deep frying pan and add the olive oil. Season the Quorn Fillets with black pepper and add to the pan, cooking on a medium heat until browned all over. Remove from the pan and place on a plate for later.
  2. Peel your shallots, garlic and carrots and finely dice along with celery. Add to the pan and cook gently for 10 minutes or so until softened.
  3. Add the red wine and reduce by half to cook off the alcohol. Add the tomato puree and paprika and cook for a couple of minutes, stirring, then add the flour stirring continuously.
  4. Add the vegetable stock, bouquet garni and fresh thyme along with your mushrooms, cutting any larger mushrooms in half. Bring to the boil then reduce the heat to low and add in your cooked Quorn Fillets.
  5. Cook for another 10 minutes or so until the sauce has thickened. Season with salt and pepper to taste.
  6. Serve your Quorn Fillets Au Vin with creamy mash and green beans.

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