Faux Gras
Jan 14, 2023 (Last updated Jan 7, 2025) 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.
The Two Spoons Cookbook
More Than 100 French-Inspired Vegan Recipes. Inspired by my time abroad living in France, and where I decided to go vegan!
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!
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.
WATCH THE HOW-TO VIDEO:
Join me on my YouTube Channel, where I teach you just how easy it is to make this Homemade Vegan Faux Gras recipe!
More Easy Vegan Appetizers You May Like
- Easy Gazpacho
- Vegan Ceviche
- How to Make Classic Hummus
- Easy No-Knead Focaccia Bread
- Vegan Cashew Cheese (Holiday Platter)
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
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.
Watch The Video
Notes
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
See more step-by-step instructions by visiting the recipe story here!
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I was looking to make Canadian CRETON , when I saw the cinnamon and clove I modified the recipe using only , cinnamon , clove , allspice and some poultry seasoning . I like the texture , I grounded the walnuts before hand next time when I make the original recipe I will grind the walnuts a little more before adding the rest of the ingredients so there is less big walnut pieces . I didn’t want to grind the mushrooms and lentils like baby food . I don’t like sweet for breakfast I make a red lentil bread and I spread this over with hemps seeds it’s a great unsweet breakfast that will make me last for hours without being hungry . Thank you 😊
Love this receipe, is it possible to save it?
You can bookmark this blog post, or you can save it as a favourite if you are using the Two Spoons App (available on google play or apple store).
Thank you so much. Looking forward to making these and freeze them as well.
That sounds amazing Amanda!! Let me know how it goes!
Flavour on flavour with elegance and simplicity…sublime as a snack, appetizer or side. Perfection, Hannah! Mille Mercis!!
So happy you enjoyed this Patricia! Thank you for such a nice comment!
How can I make it nut free. Both of my kids are allergic to nuts. Can I use sunflower, pumpkin , sesame, or melon seeds
Hi Sunny! My recommendation would be to remove the walnuts and substitute with more lentils or mushrooms, or you can try substituting the walnuts with pumpkin seeds or sunflower seeds. Hope you enjoy!
Any suggestions for a substitute for walnuts? Have a family member with a walnut allergy – would almonds or cashews work? Another nut?
Hi Ashley! My recommendation for removing the walnuts is to substitute with more lentils or mushrooms. You can try substituting the walnuts with almonds or cashews, and let me know how it goes!
Can you use canned lentils?
Yes Kiran, you can use canned lentils!
Oh my Goodness…….this was the hit of the grazing table!!!! As the only vegan who feeds 12 non vegan people…..eveything is vegan with one exception, I make them a organic free range turkey ( which is super difficult for me).The fact that they love all the dishes, or should I say your recipes I feel soon that turkey will go Bye Bye!!!!
This is so amazing Lynese! Finding the right vegan foods can be a game changer, thank you so much!
Wow! My wife and I made antipasto a couple of weeks ago and I found your recipe to go along with my idea of homemade gifts for Christmas. Of course we will be enjoying your faux gras on crackers when entertaining this season along with a good glass of wine! Thank you so much for sharing such a great recipe. Merry Christmas
I’m so thrilled that you enjoyed this recipe Mike! We love this spread too, especially for the holidays! Thanks for the warm comment. 🙂
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 !
Oh my gosh Christine this is a HUGE compliment coming from you. This recipe was inspired by my time living in France, a little petit magasin sold one that tasted really similar so I tried to recreate it. Really glad you enjoyed it so much. 🙂