Best 3 Vegan Lentil Pate Aka Faux Gras Recipes

**Vegan Lentil Pâté: A Scrumptious and Nutritious Treat**

Embark on a culinary adventure with our exquisite Vegan Lentil Pâté, an innovative and delectable dish that redefines the classic French delicacy, foie gras. This plant-based pâté is crafted with wholesome lentils, aromatic herbs, and a symphony of spices, delivering a rich and flavorful experience that will tantalize your taste buds. Whether you're a seasoned vegan, a flexitarian seeking new culinary horizons, or simply a food enthusiast looking for a healthier alternative, our Vegan Lentil Pâté is sure to impress. Dive into the realm of plant-based cuisine and discover a world of taste and nourishment that awaits you. From classic pâté to a vibrant green goddess dip and a creamy white bean spread, our curated collection of recipes offers a captivating array of flavors and textures, promising an unforgettable culinary experience.

Let's cook with our recipes!

LENTIL PATE

Lentil Pate image

I've tried for ages to find a recipe that actually makes lentils taste GOOD. (I'm a vegetarian and eat lots, but am really not that fussed by how they actually taste). This recipe came from Channel 4's show "Come Dine with Me" in the UK.

Provided by Boo L

Categories Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 onion
2 garlic cloves
1 tablespoon vegetable oil
1 teaspoon garam masala
1/2 teaspoon dried coriander
180 g lentils (I use red lentils)
1 1/2 pints vegetable stock
salt and pepper
2 tablespoons mango chutney
2 tablespoons milk
1 egg

Steps:

Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
Once the onion becomes translucent, add the spices and fry them for a little bit too.
Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
Take the lentils off the heat and strain them, transferring into a food mixer.
Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.

Nutrition Facts : Calories 118.5, Fat 5.1, SaturatedFat 1, Cholesterol 47.6, Sodium 23.9, Carbohydrate 12.6, Fiber 4.1, Sugar 2, Protein 6.3

FAUX GRAS

Faux Gras image

Adapted from Très Green, Très Clean, Très Chic by Rebecca Leffler Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will yield close to the correct amount. They usually take about 20 to 30 minutes to cook until soft, but check the directions on the package for specific guidelines. If avoiding gluten, use tamari instead of soy sauce. For a vegan version, replace the butter with the same quantity of olive oil, for a total of 1/4 cup (60ml) of olive oil. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi.

Provided by David

Number Of Ingredients 16

Ingredients

12 medium-sized (100g, about 1 cup) button mushrooms
2 tablespoons olive oil
2 tablespoons butter (salted or unsalted)
1 small onion (peeled and diced)
2 cloves garlic (peeled and minced)
2 cups (400g) cooked green lentils
1 cup (140g) toasted walnuts or pecans
2 tablespoons freshly squeezed lemon juice
1 tablespoon soy sauce or tamari
2 teaspoons minced fresh rosemary
2 teaspoons fresh thyme (minced)
2 tablespoons fresh sage or flat leaf parsley
optional: 2 teaspoons Cognac or brandy
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper

Steps:

Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they're soft and cooked through, another 5 to 8 minutes. Remove from heat.
In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.
Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.

LENTIL PâTé

Lentil Pâté image

Forget the refried beans. Try our tasty spread made with lentils, garlic, and onions. Make the nutritious appetizer in only 25 minutes.

Provided by Peggy Trowbridge Filippone

Categories Appetizer Brunch Snack Condiment

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup lentils (precooked in 2 cups of water or 1 1/2 cups canned cooked lentils, drained)
1 sweet onion (chopped)
4 cloves garlic (minced finely)
6 teaspoons margarine (or other butter alternatives)
1 teaspoon black pepper
Optional: water if necessary
1/2 teaspoon vinegar

Steps:

Gather the ingredients.
In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.
Season with black pepper . Add lentils and heat until warmed through.
Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.

Nutrition Facts : Calories 225 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 32 mg, Fat 3 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 2 g

Tips:

To make the perfect vegan lentil pâté, it's essential to use high-quality ingredients. Organic lentils, flavorful vegetables, and aromatic herbs will elevate the dish's taste.
Don't skip the step of soaking the lentils overnight or for at least 4 hours. This will significantly reduce their cooking time and make them more digestible.
Use a food processor or blender to achieve a smooth and creamy pâté texture. If you prefer a chunkier consistency, pulse the ingredients a few times instead of blending them until completely smooth.
Season the pâté generously with fresh herbs, spices, and a hint of acidity from lemon juice or vinegar. This will enhance the flavors and make the pâté more vibrant.
Serve the vegan lentil pâté as an elegant appetizer or spread on crackers, crostini, or baguette slices. It also makes a delightful filling for sandwiches, wraps, or stuffed vegetables.

Conclusion:

The vegan lentil pâté is an exquisite and versatile dish that offers a delicious and nutritious alternative to traditional pâté. With its rich flavor, smooth texture, and impressive presentation, it's sure to impress both vegans and meat-eaters alike. Whether served as an appetizer, spread, or filling, this pâté is a culinary delight that will elevate any occasion.