Name: Vegan Foie Gras
Prep time: 30 min
Yield: 6 servings
Ingredients: 150 g of cashew nut; 25 cl of water; 100 g of button mushroom; 2 clove; 1 pinch of ground coriander; 20 g of brewer's yeast; 50 g of miso; 25 ml of sweet white wine; 0.5 teaspoon of tomato paste; 0.5 teaspoon of apple cider vinegar; 80 g of sunflower oil; 0.5 g of agar agar; 1 teaspoon of flower of salt; 40 g of coconut oil; 2 g of turmeric powder

Vegan Foie Gras

"Being a vegetarian for a year, I wanted to find an alternative to foie gras that I loved so I could still treat myself during the Christmas holidays. Even though there are a few options available in specialty stores and organic grocery stores, as a fan of homemade food, I quickly preferred to make my own "faux gras" as it's called. I must also admit that some products didn't really convince me... and even less my family, who are fond of traditional foie gras. This led me to search for THE recipe that would satisfy everyone. After a lot of research, several attempts, and a few failures, I can finally say that I found it. It's not only easier than I imagined, but it's also cheaper than vegan or animal-based industrial terrines." Source: https://www.elle.fr/Noel/Cuisine/Dossiers-Noel/Recette-foie-gras-vegan-maison-3974705

Vegetarian Vegan Public

Course: Appetizer

Preparation time: 30 minutes

Energy: 369 kcal / serving

Instructions

1. The day before, place the cashews in a bowl, cover with water. Cover with a cloth, then refrigerate.
2. On the day, boil 25 cl of water in a saucepan. Infuse the mushrooms in it for 20 minutes over low heat.
3. Drain the cashews, dry them with a clean cloth.
4. Crush the cloves in a mortar.
5. Reserve the mushroom broth, set aside the mushrooms for another recipe.
6. Put the cashews, mushroom infusion, and all the other ingredients in a blender.
7. Blend at full power until smooth and creamy.
8. Pour the mixture into a saucepan. Heat for 3 minutes over medium heat, stirring continuously. The mixture should have thickened. Be careful, make sure to respect the indicated heating time, the oil should not separate from your preparation. If this happens, remove the saucepan from the heat, give it another blend to smooth it out.
9. Transfer your vegan foie gras into jars.
Let it set in the refrigerator overnight.
10. Once the terrine has set, melt the coconut oil in the microwave.
Mix in the turmeric, then pour the colored oil over your faux gras. Put the jars back in the refrigerator. Let it solidify for 1 hour.

Notes & Suggestions

Do not remove the faux gras from the refrigerator before serving, and serve it with toast and homemade chutney.

The faux gras can be stored in the refrigerator for about two weeks and can be frozen. Remember to sterilize your jars if you want to keep it from one year to the next.