Vegan Foie Gras

FAUX GRAS

We teamed up with chef extraordinaire and owner of Gauthier Soho, Alex Gauthier, to bring you this exceptional Faux Gras recipe. It’s a delicious, rich and earthy spread, perfect for a starter.

This dish is simple and easy to make. Just cook off most of the ingredients, then combine them all in a food processor and blitz until almost smooth. Pop in the fridge for a few hours and you’ll be left with a smooth, hearty paté ready to eat. This is such an incredible spread to eat with the perfect sourdough bread.

We hope you love this recipe! It’s…

Rich
Earthy
Delicious
Cruelty-free
100% plant-based and vegan

Enjoy! Leave us a comment if you make it. We’d love to hear what you think of the recipe!

Recipe

Ingredients
2 tbsp olive oil
1 shallot
Pinch of salt
2 cloves garlic
18 button mushrooms
2 tsp rosemary
2 tsp thyme
2 tsp sage
2 tbsp cognac
400g cooked lentils
150g toasted walnuts
2 tbsp soy sauce
2 tbsp beetroot puree

Method
Heat 2 tbsp of olive oil in a frying pan.

Roughly chop the shallot and add to the pan. Add a pinch of salt and cook the onions until they are translucent.

Roughly chop the garlic cloves and add to the pan. Cook this off and add the chopped button mushrooms. Stir until everything is well cooked. Add the rosemary, thyme, sage and cognac.

Add the contents of the frying pan to a food processor along with the lentils, walnuts and soy sauce. Pulse the mixture until combined then add in the beetroot puree. Process until almost smooth, add an extra splash of cognac if needed.

Transfer the mixture to a jar, adding on a thin layer of dairy free butter on the top (optional). Refrigerate for a few hours before serving. Best served with good quality bread.

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[PeterDB]

Finally got around to making this delicious treat - for what it's worth, here are my tips:

List of ingredients:
- Olive oil - 2 tbsp
- Sliced shallot - 1
- Salt
- Sliced Garlic - 2 cloves
- Chopped button mushrooms 18 (can use regular white mushrooms - 9 to 12 depending on size)
- Rosemary, thyme, sage
- Cognac (brandy will do as well)
- Cooked lentils - 2 cups (to get 2 cups cooked, boil about 0.7 to 0.8 cups of dry lentils, and don't be afraid to overcook - they will be blended anyway)
- Toasted walnuts - 1 cup (if you only have raw, just toast 1 cup yourself in a skillet with a bit of olive oil)
- Soy sauce 2 tbsp
- Beet puree (or just beet)
- Vegan butter

Now for general tips:
- the portions he uses come out to a LOT. So much so, in fact, that my Magic Bullet was PACKED, so if you will make just as much, blend them in 2 batches
- like with any other types of cooking, it helps to prep everything ahead of time - you don't want to scramble measuring out 1 teaspoon of sage, thyme, and rosemary while your shallots and mushrooms burn on the skillet - put everything you need into bowls in proper measurements so you can just toss them in when you need it

- add a lot more salt, but this can also be done at the blending stage so you can do so to taste
- my mushrooms were a lot bigger (regular white mushrooms), so I put 12 of them in, not 18 - judge for yourself and compare your mushrooms' sizes to his
- lentils expand about 2.5 times when cooked, so cook about .7 to .8 cups of dry lentils (1 cup is too much, I ended up with almost a cup extra of cooked lentils)
- You don't need beetroot puree specifically, you can just add that amount (about 1 teaspoon) of cooked beet at the blending stage - same result. To cook a beat, fill saucepan with water so that when you put the beet in it, about half of it is under water (the other half sticking out will just steam). Don't cut or peel the beet beforehand - you will get a lot more color if you just wash it and boil it whole. Boil it covered for half and hour to an hour until soft.
- Lastly, I would recommend blending a bit of vegan butter INTO the pate itself for more creaminess. Real foie gras is very creamy because the liver comes from force-fed, very fat geese/ducks, so if you want something more similar to foie gras, then add vegan butter in there.

People on here say that it's good but doesn't taste like foie gras and I'm here to tell you the only reason it doesn't is because it's not as creamy as foie gras - as it stands, it tastes like regular pate - if you add butter, I'm sure it'll be closer to foie gras.

This man really is a genius, because if you gave me this and chicken/duck pate, I would not be able to tell the difference. Although it IS pushing it a bit to call it "foie gras"

[labyrinthwomb]

I am a meat eater, but I made this for a party and it was a huge hit. So delicious! You do not need to be a vegan to enjoy this!

This recipe does make quite a lot though, so I would halve the recipe unless you are having a very large party. For those of you allergic to nuts, I made a batch substituting the walnuts with pumpkin seeds, and it was also great.

[Sahara]

Made this, and my French father LOVED IT. Now he’s gone vegan.

[stefrussell]

The best pate in my opinion. Always keep a jar in the fridge and so easy to make too!

[absinthexiii]

Bless you for making this amazing recipe!

[mada]

Huge respect for the chef🙌🙌God bless you, you're a good man. And this faux gras🙀🙀I would have never imagined this could be veganized😻👏🏼

[veganinchina]

I remember when first going vegetarian thinking ... can I be veggie EXCEPT for foie gras? Of course, I couldn't since it's arguably one of the least ethical ways of eating meat, so you can't even imagine how excited I was to see this video! I'm so excited to try it!!!

[broomtreecounselling]

I love this pate. I think it’s ingenious and tastes amazing. I also freeze it and can take it out for a packed lunch. Though it’s equally good for a special occasion. ❤️

[MadalinaZbranca]

Before I went vegan, fois gras was something I never wanted. But this Faux Gras sounds delicious!
I'll have to try it! Videos like this stimulate my imagination and help me develop my own recipes, and I hope to inspire people someday too :)
Thank you for being such an inspiration!

[Whatsername]

This is delicious! Made this for our NYE party and it was a big hit. And it was so easy to make. Putting this on the regular rotation.

[ivozubovic]

I made this today and it tastes incredible! Thank you so much for the recipe

[iiisopod]

Just made this and it tastes amazing. Even if you aren't vegan, it's just a really great flavorful savory spread and definitely worth making.

[clintonelias]

Made this with dried herbs no rosemary so used basil, no congac and no butter/marg on top and it was awesome. Thanks

[manchien]

Followed this recipe and made a batch as welcome gift to dinner guests. They are all meat eater and it. It was a big hit! Thankyou for sharing this! Bless you all❤️ 🥬!

[joannemcmillan]

It’s January 2023. This recipe is absolutely delicious! Used it for my New Year celebration.

[nicolacarroll]

I now make this every Christmas, it's absolutely delicious and has become part of our Christmas tradition 🌲 Off to buy the ingredients tomorrow for this years batch!Thanks for the gorgeous recipe ❤🍄

[marinapacurar]

I made this recipe and I also added some chestnuts. It îs really amazing.

[Nicksy]

Just made this. It's outstanding. I didn't have brandy in the house, so I used a sherry, still totally delicious. Thank you.👍

[AsNatureIntended]

This looks awesome ! I'm going to make it today with my own twists, so thank you for the inspiration :)

[Veemerica]

I make this over and over again. It's finger licking good! I use less lentils (200gr)