Vegan Coq Au Vin

Total Time: 70 Minutes | Prep Time: 10 Minutes | Cook Time: 60 Minutes | Servings: 5

Ingredients
3 cloves of garlic
4 oz of pearl onions
10 oz of mushrooms
2 carrots
1/2 cup of green peas
2 cups of vegetable broth
1 cup of red wine
3 tbsp of tomato puree
2 tsp of herb de provence
1 tsp of onion powder
1 tsp of garlic powder
1 cup of dried lentils
Optional
5 yukon gold potatoes
1 tsp of vegan butter
1 tsp of onion powder
1/2 cup of almond milk

Directions
1. Mince garlic and slice onions, mushrooms and carrots.  Set aside.

2. Add a small amount of oil to a frying pan and heat to medium high heat.  Add in garlic and onions and saute for 5 minutes.

3. Add in mushrooms and saute for an additional 10 minutes, or until mushrooms have browned.

4. Add in carrots, defrosted peas, vegetable broth, red wine, tomato puree, herb de provence, onion powder, garlic powder and rinsed lentils. 

5. Mix well and simmer uncovered for 45 minutes. 

6. Optional: To serve over mashed potatoes, roughly chop yukon gold potatoes and add to a steamer for approximately 15 minutes, or until potatoes are fully cooked through.  Once cooled, add potatoes to a large bowl and add in vegan butter, onion powder, and almond milk.  Mash until smooth and set aside.

7. When ready to serve, add mashed potatoes to a bowl and top with coq au vin mixture.  Serve and enjoy!