CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Faux gras with garlic bread

A mushroom, nuts, and lentil-based spread that is so delicious and very healthy.



Faux Gras

  • Heaping 1/2 cup dried French green lentils (du Puy lentils)
  • 4 cups water
  • 2 tablespoons coconut oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 8 ounces (225 g) white button mushrooms, chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup raw walnuts
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1 tablespoon gluten-free tamari
  • 1 teaspoon 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 of freshly ground black pepper, to season

Garlic Bread

  • Baguette, cut into 1-inch-thick slices
  • 2 cloves garlic, halved lengthwise
  • 2 to 3 tablespoons vegan butter
  • 1 cup arugula, for topping (optional)


Faux Gras

  1. In a medium saucepan, combine the lentils and four 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.
  2. Heat the coconut oil in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about seven 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 three to four minutes.
  3. 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 two small jars. Serve or chill for later. Serve topped with a few arugula greens, if desired.

Garlic Bread 

  1. Set the oven to broil. Line a baking sheet with parchment paper. Rub one side of each slice of baguette with a cut side of garlic, then butter each slice. 
  2. Lay the bread on the prepared baking sheet and toast under the broiler for two to three minutes, until golden brown and crisp. Serve baguette slices alongside the faux gras for slathering. Enjoy! 

You might like

View All Recipes
Shrimp ceviche Shrimp ceviche
Wild rice and caramelized onion dolmades Wild rice and caramelized onion dolmades
Cassava and cod latkes Cassava and cod latkes
Well dressed peewee hen eggs Well dressed peewee hen eggs
Firecracker shrimp Firecracker shrimp