Lentil and Walnut Faux Gras

I have to admit that I’ve never had actual foie gras, so this lentil and walnut faux gras may not taste like the real deal. The thing is though, who cares? This faux gras is a great tasting spread that’s perfect for sandwiches, on crackers or for dipping veggies. It’s super easy to make and uses only a few whole food ingredients. Every time I make this great appetizer it gets eaten within a couple of hours. The lentils and toasted walnuts give this faux gras a nutty taste while the brandy adds a level of sophistication. This one is super quick to make so it’s perfect for last minute pot lucks or parties on the patio.

Lentil and Walnut Faux Gras

Course: AppetizersCuisine: vegan, vegetarian, gluten freeDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Total time

20

minutes

Ingredients

• For the Salad

• 6 white or brown mushrooms, sliced

• 1 Tbsp of plant based margarine

• 1/2 of a red onion, diced

• 1 clove of garlic, minced

• 1 cup of cooked green or brown lentils

• 1/2 cup of walnuts, toasted

• 1 Tbsp of fresh lemon juice

• 1 Tbsp of tamari or soy sauce

• 1 tsp of rosemary

• 1 tsp of thyme

• 1 Tbsp of parsley

• 1 tsp of brandy

• Pinch of cayenne pepper

• 1/4 tsp of salt and pepper

Directions

• Heat a frying pan over medium and toast the walnuts for 5 minutes stirring often.
• Put the walnuts in a food processor to cool and add the margarine to the frying pan.
• Melt the margarine and then add the onion and garlic to the pan and fry until the onions become translucent.
• Add the mushrooms to the frying pan and continue to cook, stirring often for another 5 to 8 minutes.
• Add the lentils along with the onion/mushroom mixture, lemon juice, tamari, rosemary, thyme, parsley, brandy, cayenne, salt and pepper to the food processor and blend until smooth.

Notes

• Serve with fresh bread or crackers and stand back while this faux gras disappears.