We teamed up with chef extraordinaire and owner of Gauthier Soho, Alex Gauthier, to bring you this exceptional Faux Gras recipe. It’s a delicious, rich and earthy spread, perfect for a starter.
This dish is simple and easy to make. Just cook off most of the ingredients, then combine them all in a food processor and blitz until almost smooth. Pop in the fridge for a few hours and you’ll be left with a smooth, hearty paté ready to eat. This is such an incredible spread to eat with the perfect sourdough bread.
We hope you love this recipe! It’s…
100% plant-based and vegan
Enjoy! Leave us a comment if you make it. We’d love to hear what you think of the recipe!
2 tbsp olive oil
Pinch of salt
2 cloves garlic
18 button mushrooms
2 tsp rosemary
2 tsp thyme
2 tsp sage
2 tbsp cognac
400g cooked lentils
150g toasted walnuts
2 tbsp soy sauce
2 tbsp beetroot puree
Heat 2 tbsp of olive oil in a frying pan.
Roughly chop the shallot and add to the pan. Add a pinch of salt and cook the onions until they are translucent.
Roughly chop the garlic cloves and add to the pan. Cook this off and add the chopped button mushrooms. Stir until everything is well cooked. Add the rosemary, thyme, sage and cognac.
Add the contents of the frying pan to a food processor along with the lentils, walnuts and soy sauce. Pulse the mixture until combined then add in the beetroot puree. Process until almost smooth, add an extra splash of cognac if needed.
Transfer the mixture to a jar, adding on a thin layer of dairy free butter on the top (optional). Refrigerate for a few hours before serving. Best served with good quality bread.
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