Apparently, it was ancient Egyptians who first noticed that migratory geese and ducks stored fat in their livers and thought to intentionally do the same! Fast forward 4000 years, and France leads the world being the largest producer and consumer of foie gras. As a French native and vegan and animal lover, this isn’t exactly something I am proud of!
This traditional appetizer exemplifies so much what is wrong with the meat industry. Unimaginable animal abuse in the form of force feeding young ducks or geese by ramming pipes down their throats for 2 weeks until their liver expands 7-8 times their natural size! Just to make some fancy liver paté! Really? As an organ, the liver is a formidable filter that detoxifies the blood. The thought that a filter would qualify as a gourmet delicacy is simply mind boggling! But I digress!
So why even attempt to make a plant-based alternative? First to show that you can make a fatty mousse without the abuse and karma! The good news is that some countries are waking up to the unsavory nature of Foie gras. It has been banned in Austrian provinces, the Czech Republic, Denmark, Finland, Germany, Italy, Luxembourg, Norway, Poland, Turkey, and the United Kingdom. In the US, only California bans the production but allows the consumption of it as long as it made elsewhere. We obviously still have a long way to go.
The good news is that you can make a a silky smooth plant-based alternative, that is cruelty-free, high protein, tastes rich and has 0 cholesterol. The key is to use healthy vegan fat like cashews, fiber rich protein like white beans, lentils and add layers of earthy flavors and umami with fresh and dried spices. You also want to process everything really well so that you obtain a silky smooth spread that will firm up in the fridge. All you are left to do is toast slices of French baguette and serve the paté with some gherkins (small pickles).
Making faux goose fat
This extra step isn’t necessary but adding a layer of fat on top is a nice visual addition that not only seals the paté but will fool meat eaters that may have tasted the original version! Instead of using goose fat, you can use a mix of coconut oil and vegan butter with a pinch of turmeric.
Versatile spread
Can’t eat nuts?
No problem, just substitute the cashews with the same amount of cooked white mushrooms (baby bella) or cooked white beans.
Can I use red miso instead of white miso?
You can but because red miso is saltier just use 1 tablespoon.
What color should it be:
Foie gras usually has a pale color with sometime a little pink hue. If you want to reproduce the pale color, you can omit the lentils and replace them with more cashews or walnuts. To create a pinkish hue, add a teaspoon of beet root powder or a very small piece of roasted beet. It isn’t essential but it is a nice touch. You know what they say, that you eat with your eyes first…
Spice mix:
As a minimum you need dry sage, but you can also add thyme and some rosemary. For an even more earthier tone, you can add some truffle oil or mushroom powder.
Traditional foie gras always has a little Cognac in it. It isn’t required but it add a nice fruity note to it. I have used some white wine vinegar as a substitute and it worked great!
So break out a fresh baguette and let’s make this amazing appetizer! Now cruelty-free!
Faux Foie Gras
Equipment
- Blender or food processor
Ingredients
Paté Base
- 1.5 cups soaked cashews
- 1/2 cup cooked white beans
- 1/2 cup French or brown lentils
- 1 cup chopped onion or shallots
- 2 garlic cloves
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp white miso paste
- 2 tbsp white wine vinegar
- 1 tbsp tahini
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1-2 tbsp dried sage
Faux goose fat
- 2 tbsp coconut oil
- 1 tbsp vegan butter
- 1/2 tsp turmeric powder
- pinch salt
Instructions
Make the paté
- Soak 1.5 cup of raw cashews in boiling water for 5 minutes.
- While the cashews are softening, peel and chop a medium onion or a few shallots.
- Peel and chop 2 cloves of garlic.
- Heat up 2 tbsp of avocado oil, add the chopped onion and garlic.
- Drizzle the balsamic vinegar and soy sauce, stir until it is absorbed. Remove from the stove and put into the blender.
- In a small bowl, add the white miso paste, white wine vinegar, tahini, fresh lemon juice and stir to blend everything. Add to the blender.
- Drain the cashews and add to the blender.
- Process until smooth. Use the plunger or a spatula to push the mix down if needed.
- Taste and season as needed.
Make the fat layer
- Heat up 2 tbsp of coconut oil, 1 tbsp vegan butter, 1/2 tsp of turmeric powder and pinch of salt just until the coconut oil has liquified.
- Spoon the paté in a clean glass jar.
- Pour a layer of the liquid fat on top. Cover and refrigerate for 3-4 hours or overnight.
- Toast slices of French bread and spread some of the faux fois gras. Top with a slice of gherkin.
