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Faux gras
This faux gras is made from mushrooms and lentils and well–seasoned for an umami-rich spread that is very similar in taste to pâté. A classic French spread that's been made vegan.
YIELDS
10
Ingredients
Faux Gras
- 1/2 heaping cup French lentils dried (du Puy lentils)
- 2 tablespoons coconut oil
- 2 cloves garlic , finely chopped
- 1 shallot , finely chopped
- 8 ounces white button mushrooms (225 g), chopped
- 2 teaspoon fresh rosemary , chopped
- 2 teaspoon fresh thyme
- 1/2 cup raw walnuts
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespon tamari
- 1 teaspoon pure maple syrup
- 1 teaspoon tomato paste
- 3/4 teaspoon dried cilantro
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- Pinch pepper
Garlic Bread
- 1 baguette , cut into 1-inch-thick slices
- 2 cloves garlic , halved lengthwise
- 2 to 3 tablespoons vegan butter
- 1 cup arugula (optional for topping)
Directions
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 piece. 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. Enjoy!
