- PREP TIME 3h 30m
- COOK TIME 15m
- SERVINGS 10
- 1 shallot, peeled and diced
- 4 Tbsp olive oil
- 4 cloves garlic, cloves peeled and thinly sliced
- 2 tsp chopped rosemary
- 2 tsp chopped thyme
- 2 tsp chopped sage
- 24 button mushrooms, roughly sliced
- 2 Tbsp Cognac
- 2 Tbsp soya sauce
- 400 g cooked lentils
- 150 g toasted walnuts
- 2 Tbsp beetroot purée
- Black pepper, to taste
Vegan 'Faux' Foie Gras recipe by Alexis Gauthier
Alexis Gauthier
9th May 2018
Vegan 'Faux' Foie Gras recipe by Alexis Gauthier
Vegan 'Faux' Foie Gras by recipe Alexis Gauthier. A delicious, rich and earthy terrine which will be reminiscent of the famous foie gras. Without the suffering, torture and death that usually goes with it! www.gauthiersoho.co.uk/
Ingredients
Method
In a heavy pan, sauté the shallot in 2 tablespoonfuls of the olive oil until translucent.
Add the garlic, chopped herbs, and mushrooms. Add the Cognac and turn up the heat. Add the soya sauce, reduce the heat, and cook over low heat for 6 minutes.
Remove the pan from heat and let cool.
In a food processor, process the mushroom mixture, the remaining olive oil, the lentils, walnuts, beetroot purée, and black pepper until almost smooth.
Add an optional extra splash of Cognac to give it that je ne sais quoi!
Place in a small glass jar and refrigerate for a few hours before serving.
Serve alongside toasted slices of sourdough or other types of bread.
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