6 Delicious Vegan Dishes You Can Make With White Wine

Savor 6 delectable vegan dishes made with white wine. Elevate your plant-based cooking with these flavorful recipes.

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The art of pairing food and wine is a celebrated tradition, and while wine is often associated with meat and cheese, it can also bring a touch of elegance and depth to a wide variety of vegan dishes.

Whether you’re a wine enthusiast or an avid cook who is simply looking to add some sophistication to your plant-based meals, white wine is the answer to unlocking flavor and delivering a punch that will elevate your dining experience to new heights.

With its delicate acidity and fruity undertones, white wine can beautifully enhance a variety of cruelty-free dishes, from sauces and stews to creamy pasta dishes and delectable desserts. 

Today, we’ll explore 6 mouthwatering vegan dishes that beautifully marry the flavors of white wine with plant-based ingredients, so get ready to wine and dine with these delightful creations!

Disclaimer: Before diving into these recipes, it’s important to note that not every variety of white wine is vegan-friendly. Some wines undergo fining, a process that uses animal-derived products. To ensure your wine aligns with your vegan lifestyle, be sure to check the label or consult with the producer to confirm that the wine is vegan. 

Vegan Mushroom Risotto

This creamy and flavourful dish is a vegan twist on the classic Italian favorite, made with wholesome ingredients that will satisfy your taste buds. The combination of tender mushrooms, aromatic herbs, and the subtle richness of white wine creates a truly delightful risotto experience.

Ingredients: 

• 2 cups Arborio rice
• 6 cups vegetable stock 
• 1 cup white wine (vegan-friendly)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 300g mixed mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. In a large saucepan, heat the vegetable stock over medium heat. Keep it simmering throughout the cooking process.
2. In another large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
3. Add the sliced mushrooms to the pan and cook until they become tender and start to release their moisture.
4. Stir in the Arborio rice, dried thyme, and dried rosemary, ensuring that the rice is well coated with the oil and herbs. Toast the rice for a minute or two, stirring constantly.
5. Pour in the white wine to deglaze and stir until it is mostly absorbed by the rice. This step will add a delicious depth of flavor to your risotto.
6. Begin adding the simmering vegetable broth to the rice mixture, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is al dente, creamy, and cooked through. It usually takes around 20-25 minutes.
7. Once the risotto is cooked, stir in the nutritional yeast to enhance its cheesy flavor. Add salt and pepper to taste, adjusting the seasonings according to your preference.
8. Remove the risotto from the heat and let it sit for a couple of minutes to allow the flavors to meld together.
9. Serve the vegan mushroom risotto hot, garnished with fresh chopped parsley. Don’t forget that any leftover risotto can be used to make Arancini the next day! 

Vegan Coq Au Vin

Get ready to savor the rustic charm of the French countryside with this Vegan Coq au Vin. Traditionally made with chicken, this plant-based twist on a classic French dish replaces the meat with hearty seitan or tofu. 

Ingredients:

• 250g chicken-style seitan or firm tofu, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 250g mushrooms (such as cremini or shiitake), sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup pearl onions 
• 2 cups vegetable stock
• 1 cup white wine (vegan-friendly)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
2. Add the seitan or tofu to the skillet and cook until lightly browned on all sides. Remove the seitan/tofu from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms, carrots, celery, and pearl onions. Sauté until the vegetables start to soften and brown slightly.
4. Return the seitan/tofu to the skillet, and then stir in the vegetable stock, white wine, tomato paste, bay leaves, and dried thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer with the lid on for about 30-40 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally.
6. Taste and adjust the seasoning according to your preference. 
7. Remove the bay leaves from the skillet before serving.
8. Serve the Vegan Coq au Vin hot, garnished with freshly chopped parsley. 

Lemon Garlic Pasta 

This refreshing and zesty dish takes a classic pasta recipe and elevates it to new heights, offering a burst of citrusy goodness with a hint of sophistication from the white wine. Whether you’re a vegan or simply seeking a light and flavourful meal, this quick and easy recipe is sure to satisfy you. 

Ingredients:

• 250g linguine or spaghetti (choose a vegan-friendly variety)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 cup white wine (vegan-friendly)
• Juice and zest of 1 lemon
• 1/4 teaspoon red pepper flakes 
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Heat up a large pot of water and bring to a boil. Salt the water liberally, then cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and slightly golden.
3. Pour in the white wine and stir well to deglaze the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.
4. Add the lemon juice and zest to the skillet, along with the red pepper flakes if desired. Stir everything together to combine the flavors. 
5. Toss in the cooked pasta and gently coat it with the lemon garlic sauce. Cook for an additional 1-2 minutes to allow the pasta to absorb the flavors.
6. Season with salt and pepper to taste, adjusting the seasoning according to your preference.
7. Remove the skillet from heat and garnish the pasta with freshly chopped parsley for a vibrant finishing touch.

Vegan Bolognese 

This plant-based version of the beloved pasta sauce replaces traditional meat with wholesome ingredients, such as lentils or textured vegetable protein (TVP). Slowly simmered with aromatic herbs, tomatoes, and vegetables, this dish delivers a hearty and satisfying meal that will please both vegans and non-vegans alike.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup cooked lentils or rehydrated TVP
• 1 can (420g) crushed tomatoes
• 1/2 cup white wine (vegan-friendly)
• 2 tablespoons tomato paste
• ½ teaspoon Marmite or Vegemite 
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

• Cooked pasta of your choice
• Fresh basil leaves, chopped (for garnish)

Method:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and the onion becomes translucent.
2. Stir in the cooked lentils or rehydrated TVP, ensuring they are well-coated with the vegetable mixture.
3. Pour in the crushed tomatoes, white wine, tomato paste, and Marmite or Vegemite for extra umami. Stir well to combine all the ingredients.
4. Add the dried oregano, dried basil, dried thyme, salt, and pepper to the saucepan. Stir again to evenly distribute the herbs and spices.
5. Reduce the heat to low and let the Bolognese sauce simmer, partially covered, for about 30 minutes to allow the flavors to develop and the sauce to thicken. Stir occasionally to prevent sticking.
6. While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain and set aside.
7. Taste the Bolognese sauce and adjust the seasonings if needed, adding more salt, pepper, or herbs to suit your preference.
8. Serve the vegan Bolognese sauce over the cooked pasta.
9.  Garnish with vegan Parmesan (optional) freshly chopped basil leaves before tucking in! 

Hearty Lentil Stew 

This comforting stew combines protein-packed lentils, wholesome vegetables, and aromatic herbs, creating a delicious and satisfying dish that will keep you cozy on chilly days. Pair it with crusty bread, stewed potatoes, or brown rice for a belly-busting meal. 

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup white wine (vegan-friendly)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
2. Add the diced carrots and celery to the pot and continue cooking for a few more minutes until the vegetables start to soften.
3. Stir in the lentils, vegetable broth, and white wine. Add the bay leaf, dried thyme, and paprika. Stir well to combine all the ingredients.
4. Bring the stew to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer for about 30-40 minutes or until the lentils are tender and cooked through. Stir occasionally to prevent sticking or burning. 
5. Season the stew with salt and pepper to taste, adjusting the seasoning according to your preference.
6. Remove the bay leaf from the stew before serving.
7. Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy! 

Vegan Poached Pears & Ice Cream

Ending on a sweet note, this delightful combination of tender poached pears and creamy vegan ice cream is a true treat for the senses. As the pears are gently simmered in a white wine-infused syrup, they absorb all the flavors, resulting in a dessert that is both sophisticated and comforting.

Ingredients:

• 4 ripe pears, peeled and cored
• 2 cups water
• 1 cup white wine (vegan-friendly)
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• Vegan ice cream of your choice 
• Optional toppings: crushed nuts, chocolate shavings, or mint leaves

Method:

1. In a large saucepan, combine water, white wine, sugar, cinnamon stick, and the split vanilla bean. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
2. Add the peeled and cored pears to the simmering liquid. Ensure the pears are fully submerged in the liquid.
3. Reduce the heat to low and let the pears poach for about 15-20 minutes or until they are tender when pierced with a fork. The cooking time may vary depending on the ripeness of the pears.
4. Once the pears are poached, carefully remove them from the liquid using a slotted spoon. Set them aside to cool slightly.
5. Increase the heat to medium-high and let the poaching liquid simmer for another 10-15 minutes or until it reduces and thickens slightly.
6. Remove the saucepan from heat and discard the cinnamon stick and vanilla bean.
7. Serve the poached pears warm or chilled, accompanied by a scoop of vegan ice cream.
8. Drizzle some of the reduced poaching liquid over the pears and ice cream for added flavor and presentation.
9. Garnish with crushed nuts, chocolate shavings, or mint leaves (optional).  

And there you have it — 6 delightful Vegan dishes that are elevated to the next level with a dash of white wine. From the creamy indulgence of Vegan Mushroom Risotto to the zesty tang of Lemon Garlic Pasta, these winning recipes prove that vegan cooking can be both flavourful and elegant. 

Whether you’re hosting a dinner party or simply looking to treat yourself to a special meal, these white wine-infused creations are sure to impress. Bon Appetit!