30-Minute Faux Gras with Mushrooms and Lentils

30-Minute Faux Gras with Mushrooms and Lentils

This faux gras is made from mushrooms and lentils. It's seasoned with cinnamon and cloves 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.

Course Appetizer, Side Dish

Cuisine French, gluten-free, grain-free, refined-sugar free

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 198kcal

Author Hannah Sunderani

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)

US Customary - Metric

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.

Video

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.

Nutrition