Faux Gras Vegan Pate
There are many variation of plant based pate that you can make (beluga lentils + mushrooms anyone?). However after experimenting with a bunch of ingredients I am convinced that this Walnut Pate is truly the ultimate! Silky smooth, gluten free + dairy free, the real deal!
The original Foie Gras recipe is a real controversial affair looked upon in horror by any child who first learns what came out of that tin box. To be quite frank, I don’t even want to talk about it. Just know this: Absolutely no ducks were harmed in the making of this recipe!
Faux Gras Ingredients:
- walnuts
- water
- Tamari
- lemon juice
- onion + garlic powders
- nutritional yeast
- agar agar
- smoked paprika
- olive oil.
It’s the one variation that instantly took me back in time to my European childhood. I remember snacking on a slice of crusty bread slathered with the creamy spread and topped with a slice of juicy heirloom tomato or thinly sliced cornichons.
Tartine or French open face sandwiches, they always made their appearance at every special occasion alongside the roasted eggplant dip. Remember our favorite breakfast spread Zacusca? So delicious, you’ve gotta go make a batch right now.
How to make vegan pate:
- Rinse your walnuts and add them to a powerful blender together with the water, spices and agar agar.
- Process until silky smooth and transfer to a small saucepan. Simmer a few minutes just to activate the agar aka veggie gelatin.
- Pour into a glass container, cover with a lid and refrigerate a couple of hours or overnight until fully set.
FAQ
- What can you use instead of walnuts? Depending on the season roasted chestnuts and even hazelnuts will make a wonderful Christmas pate!
- Can you make it nut-free? Sure you can, use a mix of sautéed mushrooms, onions and cooked lentils instead. It’s a nice combo but not quite as nice as the walnuts or chestnuts in my honest opinion, but you gotta do what you gotta do.
- What’s the agar-agar for? In short to thicken the pate and give it that authentic gelatin like texture. It’s a powder made from red algae that makes for an amazing vegan thickener. Use it!
- Can you make it oil-free? Most definitely, in order to get as close to the classic texture which tends to be quite fatty, I indulged with just a little live oil in this recipe. Feel free to skip it.
Vegan Walnut Pate - Faux Gras
Ingredients
- 2 cups walnut pieces (raw or toasted)
- 2 cups water
- 6 Tbsp tamari
- 4 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1 Tbsp agar agar (tapioca or cornstarch)
- 3 tsp onion powder
- 1 tsp garlic powder
- 1.5 tsp smoked paprika
- 1-2 Tbsp extra virgin olive oil (optional)
Instructions
- Add all the ingredients to a powerful blender and puree until smooth and creamy.
- Transfer to a small sauce pan and bring to a simmer. Cook 3 to 5 minutes until it starts to thicken. (It will continue to thicken and set as it cools off)
- Pour the pate mixture in a glass container and finish with a drizzle of olive oil over the top. Cover with a lid and efrigerate for a couple of hours or until completely set.
- Remove the lid and place a small plate on top of the container. Carefully turn it upside down and give it a tap if needed for the pate to slide down on the plate. Alternatively serve out of the container.
- Garnish with fresh herbs and serve with fresh crusty bread, tomatoes or cornichons.
WFPB + Plantricious
- Remember to omit oil to make the recipe Plantricious + WFPB compliant.
Notes
- What can you use instead of walnuts? Depending on the season roasted chestnuts and even hazelnuts will make a wonderful Christmas pate!
- Can you make it nut-free? Sure you can, use a mix of sautéed mushrooms, onions and cooked lentils instead. It’s a nice combo but not quite as nice as the walnuts or chestnuts in my opinion, but you gotta do what you gotta do.
Nutrition
Environmental Information
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