Jan 14, 2023 by Hannah Sunderani
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.
More Than 100 French-Inspired Vegan Recipes. Inspired by my time abroad living in France, and where I decided to go vegan!
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 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.
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.
Yes, but it won’t be as flavourful! If needed, substitute ½ teaspoon dried rosemary and dried thyme, but always use fresh when possible.
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.
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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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. 🙂