Faux Gras

Faux Gras

This one genuinely blew us away the first time we made it. Faux Gras is our plant-based take on the classic French pâté, and honestly it's so rich, so deeply savoury, and so silky smooth that people always do a double take when we tell them it's completely vegan. The mushrooms, shallots, and herbs cooked down with cognac give it this incredible depth that feels really luxurious. Spread it thick on crusty bread or a toasted crostini and you've got something that feels seriously special. If you're looking to impress at a dinner party or just want a fancy snack situation, make this tonight.

Cook: 15 min
Serves 4

Before You Start

  • Food processor
  • Frying pan
  • Jar for serving
  • Refrigerate for a few hours before serving

Ingredients

  • 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

Method

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
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
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

Tips & Variations

  • Get a good blend: We find that blending the mixture while it's still warm gives you a much smoother, creamier result. Don't let it cool down too much before it goes in the blender.
  • Cognac swap: If you don't have cognac, a decent brandy works just as well. We've even used a splash of dry sherry in a pinch and it was still brilliant.
  • Serve it right: This is genuinely stunning on toasted sourdough with a few cornichons on the side and a glass of red. Trust us on this one, it's a proper moment.

Why This Works

The trick here is really cooking down the mushrooms until they're properly golden and almost dry before you blend them. That's where all the umami magic happens. The cognac is non-negotiable too, it lifts everything and gives it that classic pâté warmth that makes people think it took way longer than 15 minutes.