Faux Gras

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A plant-based version of Foie Gras that is traditionally made with fattened duck liver. Luckily this one is made from sauteed mushrooms, lentils, walnuts and beet puree for a flavorful spread that is super inexpensive to make!

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Will make about 4, 4oz Ramekins or 12 oz Total

Ingredients

10 cremini mushrooms

1 cup lentils, cooked

½ cup walnuts, toasted

2 tbsp beet puree

2 tbsp soy sauce

2 tbsp port wine or brandy to deglaze

2 tsp dried sage

2 tsp dried thyme

2 tsp dried rosemary

1 shallot, minced

2 tbsp minced garlic

1 tsp salt

vegan butter, to top

olive oil for sautéing

Instructions

Step 1

Saute your shallots and garlic till golden.

Step 2

Add in your mushroom's and herbs till mushrooms are sauteed nicely then deglaze the pan with your brandy or port wine.

Step 3

In a food processor, blend your mushrooms, lentils and nuts mixture adding maybe a tbsp of oil ( see video for desired texture and appearance ).

Step 4

Press into 4 oz ramekins and push down with a spoon and spread some vegan butter on top to act as the duck fat layer.

Step 5

Place in the fridge to set. To Plate, make a nice spread of crustini’s or crackers, maybe some olives, fruits and any other accompaniments your party would like.

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If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3