Faux Gras

Simple
0:15 m
12 ingredients

Oof. Foie gras. Are there any more controversial two words in the English (well, technically French) language? Naturally, we don't do foie gras as they are not part of a vegan diet. That's probably not a surprise. But we have come up with something similar that's both delicious AND a cruelty-free recipe. We've teamed up with chef 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 vegan starter idea. Better yet, exactly zero geese were harmed in the making of it.

Serves: 4

Ingredients

For the recipe

2 tsp thyme
2 tsp sage
2 tbsp Cognac
2 tbsp Beetroot purée
2 tsp rosemary
Pinch of salt
1 shallot
2 garlic cloves
18 button mushrooms
400g lentils cooked
150g walnuts toasted
plant-based butter
2 tbsp olive oil

Before you start

Frying pan | Food processor | Ramekins (or small jars)

Step 1

To start

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 cogna

Ingredients

2 tsp thyme
2 tsp sage
2 tbsp Cognac
2 tsp rosemary
Pinch of salt
1 shallot
2 garlic cloves
18 button mushrooms
2 tbsp olive oil

Step 2

Blend the cooked ingredients

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

Ingredients

2 tbsp Beetroot purée
400g lentils cooked
150g walnuts toasted

Step 3

To serve

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

Ingredients

plant-based butter
2 tbsp soy sauce