Faux Gras

5 from 1 vote
This faux gras is made from mushrooms and lentils and well - seasoned for an umami-rich spread that is very similar in taste to pâté. A classic french spread that's been made vegan. The best way to enjoy it, in my opinion, is generously spread on toasted garlic bread. Or serve on gluten-free crackers to keep it gluten-free.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
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Jan 14, 2023 by Hannah Sunderani

Faux Gras

Hiya friends! Today I am excited to be sharing another exclusive recipe from the Two Spoons Cookbook here on the blog! This recipe is for my vegan foie gras, or as I like to call it “Faux Gras.” It’s full-bodied, rich with umami and unbelievably flavourful. Plus it spreads like a pâté and tastes like it too! 

I’ve served this Faux Gras to so many non-vegans and they can’t believe how much it tastes like the real deal – I really love it served on garlic bread in the recipe below, but it’s also tasty with gluten-free crackers to keep it gluten-free (the spread itself is gluten-free) – the super seedy crackers from the cookbook is a really tasty duo! 

As you may know, foie gras is really popular in France, but it is of course not vegan friendly or cruelty free – read about the unfortunate production of traditional foie gras, or “fatty liver” from Peta

Luckily when living there, I discovered a cruelty-free and plant-based version at a small vegan shop called Végétal & Vous. I absolutely loved trekking down Rue Léon Gambetta to buy this tasty spread around the holidays. 

Now back home in Canada, my homemade version has become the perfect replacement for the little tin of faux gras that I used to buy in Lille. It’s full bodied, rich with umami and unbelievably flavourful. Plus it spreads like a pâté and tastes like it too! 

If you haven’t already, check out a couple of my other cookbook exclusives: Green Beans Almondine and Mushroom Bourguignon and check out the Two Spoons Cookbook for more delicious French-inspired plant-based recipes.

This Vegan Faux Gras Recipe is…

  • Well-seasoned 
  • Cruelty-free
  • Rich with umami 
  • Vegan skeptic approved
  • Healthy and wholesome
  • Gluten-free and grain-free
  • Perfect for hosting 
  • Requires just 15 minutes prep

Ingredient Notes

  • French lentils (du Puy lentils) – French lentils originate from the Puy region of central France. They are small, green lentils that hold their shape once cooked and are a great texture for faux gras or pâté, Vegan Meatloaf or Stuffed Zucchini Boats!
  • Coconut oil – I love the flavor of unrefined coconut oil – it adds a slight sweet aroma that compliments the warmer spices and is so velvety and rich. If you do not love the flavor of coconut, use odorless, tasteless, refined coconut oil or avocado oil. 
  • Shallot and garlic – Slowly sautéeing the shallots and garlic in the coconut oil creates a rich, flavourful base for the faux gras. Don’t rush this step!
  • Mushrooms – Add earthiness and heartiness that is perfect for a cruelty-free faux gras. 
  • Walnuts – A great source of healthy plant-based fats and omegas. They add a hearty butteriness that is so delicious! 

How to Make Faux Gras

Cook the lentils. In a medium saucepan, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the lentils and soft and tender, about 20 minutes. Once plump, drain the lentils and set aside. 

Sauté the mushroom medley. In a large skillet over medium heat, heat the coconut oil until warm and melted. Add the garlic and shallot, stirring frequently, until softened, about 7 minutes. Increase the heat to medium-high and add the white button mushrooms in. Cook, stirring frequently, until the mushrooms have softened and the juices have mostly evaporated, about 10 minutes. Finally add in the rosemary and thyme, cooking until fragrant, another 3 to 4 minutes. 

Transfer to a food processor. Place the mushroom medley into a large food processor cup along with the lentils, walnuts, nutritional yeast, lemon juice, tamari, maple syrup, tomato paste, cilantro, cinnamon, cloves, salt and pepper. Pulse until well combined and smooth.

Serve. Transfer to 2 small jars. Serve topped with a few arugula greens at room temperature or chilled. Enjoy! 

faux gras vegan recipe

Serving Suggestions

Faux gras is delicious spread on crackers (gluten-free is needed) or on a slice of garlic bread (my absolute favourite!). 

To make homemade garlic bread, start by setting the oven to broil. Line a baking sheet with parchment paper. Rub one side of each slice of baguette with the cut side of garlic, then butter each slice. 

Lay the bread on the prepared baking sheet and toast under the broiler for 2 to 3 minutes, until golden brown and crisp. Serve baguette slices alongside the faux gras for slathering. 

Recipe FAQs

I cannot find French lentils. Can I use red lentils?

Although they are both lentils, French lentils and red lentils are very different in consistency and texture. If you are unable to access French lentils, the next best lentils to use would be brown lentils. They are softer than French lentils, but still much firmer than red lentils that cook down into a paste. 

Can I use dried spices?

Yes, but it won’t be as flavourful! If needed, substitute ½ teaspoon dried rosemary and dried thyme, but always use fresh when possible.  

Storage Tips 

Faux gras will store best in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If freezing, make sure to store in a freezer-safe airtight container, such as a mason jar, weck jar, or even a silicone bag such as a Stasher bag. 

If frozen, thaw in the refrigerator for 1 to 2 days before using. When fully thawed, it should be easy to spread. 

More Easy Vegan Appetizers You May Like

So there we have it, my incredibly simple, flavourful, and cruelty-free faux gras recipe that truly takes you on a trip to France! Served with garlicky bread – it’s a great appetizer for entertaining.

This faux gras really tastes like the real-deal! In fact, I encourage you to share with your friends and see if they can tell the difference.

I hope you love this faux gras as much as we do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Faux Gras

5 from 1 vote
This faux gras is made from mushrooms and lentils and well – seasoned for an umami-rich spread that is very similar in taste to pâté. A classic french spread that's been made vegan. The best way to enjoy it, in my opinion, is generously spread on toasted garlic bread. Or serve on gluten-free crackers to keep it gluten-free.
faux gras vegan recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 10 people

Ingredients

  • 1/2 heaping cup French lentils dried (du Puy lentils)
  • 2 tbsp coconut oil
  • 2 cloves garlic , finely chopped
  • 1 shallot , finely chopped
  • 8 ounces white button mushrooms (225 g), chopped
  • 2 tsp fresh rosemary , chopped
  • 2 tsp fresh thyme
  • 1/2 cup raw walnuts
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp tamari
  • 1 tsp pure maple syrup
  • 1 tsp tomato paste
  • 3/4 tsp dried cilantro
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp fine sea salt
  • Pinch pepper

Garlic bread

  • 1 baguette , cut into 1-inch-thick slices
  • 2 cloves garlic , halved lengthwise
  • 2 to 3 tbsp vegan butter
  • 1 cup arugula (optional for topping)

Instructions

Faux Gras

  • In a medium saucepan, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the lentils are soft, about 20 minutes. Drain and set aside.
  • Heat the coconut oil in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 7 minutes. Increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until softened and the juices from the mushrooms have mostly evaporated, about 10 minutes. Add the rosemary and thyme and cook until fragrant, another 3 to 4 minutes.
  • Scrape the mushroom medley into a food processor. Add the lentils, walnuts, nutritional yeast, lemon juice, tamari, maple syrup, tomato paste, cilantro, cinnamon, cloves, salt, and pepper. Pulse until well combined and smooth. Transfer to 2 small jars. Serve or chill for later.Serve topped with a few arugula greens, if desired.

Garlic Bread:

  • Set the oven to broil. Line a baking sheet with parchment paper. Rub one side of each slice of baguette with cut side of garlic, then butter each slice. Lay the bread on the prepared baking sheet and toast under the broiler for 2 to 3 minutes, until golden brown and crisp. Serve baguette slices alongside the faux gras for slathering.

Notes

Recipe makes about 2 cups of faux gras.
Faux gras without garlic bread is gluten-free and grain-free. Serve with gluten-free crackers if desired.
STORAGE
Store the faux gras in an airtight container in the refrigerator for up to 5 days. The faux gras can also be frozen for up to 3 months. Store in a freezer-safe airtight container. If frozen, thaw in the refrigerator the day before using.

Approvals

Nutrition

Calories: 198kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 397mg | Potassium: 198mg | Fiber: 5g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

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  1. I made his veggie pate last week for my grandson’s third birthday party. It was a great success with all the parents here in Costa Rica and I shared your website with them. I have made this several times using different variety of mushrooms. It is always delicious. I am originally from the southwest of France In Dordogne , this pate is perfect made without torturing any animals !