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Vegan Faux Gras

Vegan Faux Gras
Vegan Faux Gras

Our bud and chef extraordinaire Alexis Gauthier came over to our house a couple of years ago and showed us how to make vegan foie gras.


We'd go as far as to say that this is as good as any pate you'll find anywhere. Seriously, it's extremely good. Our editor Charlie goes mad for it and you probably will too. In order to do this pate justice, good quality sourdough bread is an absolute must

Ingredients
Method

Ingredients

  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 7 sage leaves
  • 2 tbsp olive oil
  • 1 eschalion (banana) shallot
  • a pinch of salt
  • 2 garlic cloves
  • 18 button mushrooms
  • 2 tbsp cognac
  • 150g walnuts
  • 400g cooked lentils (home-made or from a packet)
  • 21⁄2 tbsp soy sauce
  • 1⁄2 or 1 very small cooked beetroot (about 30g)
  • 100g dairy-free butter
  • a few peppercorns
  • good-quality toasted sourdough bread or baguette (or a pack of crackers)
  • cornichons, to serve, optional

Method

  1. 1.

    4 small sterilised glass jars or ramekins | Frying pan | Food processor | Small saucepan


    To sterilise the jars and lids, wash them in hot, soapy water then fill them to the top with boiling water | Drain on a tea towel until completely dry


    Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) | Reserve a few leaves and sprigs for garnish and finely chop the rest


    Pour the oil into the frying pan over a medium heat | Peel and roughly chop the shallot and add it to the pan | Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent


    Peel and roughly chop the garlic and add to the pan | Cook for a further 3 minutes | Chop the mushrooms and add them to the pan | Cook, stirring continuously, for 5 minutes, until everything is well softened | Add the finely chopped herbs and the cognac


    Transfer the contents of the pan to the food processor | Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot | Blitz until almost smooth | Transfer the mixture to the prepared jars or ramekins and smooth the tops with the back of a spoon


    Place the small saucepan over a low heat | Add the dairy-free butter and melt without heating it too much as it can split | Pour it over the paté to completely cover | Place a few herb leaves, sprigs and peppercorns on top and leave to cool | Seal the jars (or cover the ramekins with cling film) and refrigerate to chill


    Serve with the toasted sourdough bread or crackers and cornichons, if using