Vegan foie gras recipe

Smoky vegan walnut pate has rich layers of flavor everyone loves. An easy, crowd pleasing recipe that can be used many ways.

Classically trained French chef and owner of Gauthier Soho, Chef Alexis Gauthier, teamed up with animal rights organization PETA and plant-based food video producers BOSH! to develop a recipe for vegan foie gras, cleverly dubbed "faux gras."

Adapted from Très Green, Très Clean, Très Chic by Rebecca LefflerLentils double in volume when cooked, so 1 cup (160g) of dried lentils will yield close to the correct amount. They usually take about 20 to 30 minutes to cook until soft, but check the directions on the package for specific guidelines. If avoiding gluten, use tamari instead of soy sauce. For a vegan version, replace the butter with the same quantity of olive oil, for a total of 1/4 cup (60ml) of olive oil. The cognac or brandy…

This faux gras is made from mushrooms and lentils and well - seasoned for an umami-rich spread that is very similar in taste to pâté. A classic french spread that's been made vegan. The best way to enjoy it, in my opinion, is generously spread on toasted garlic bread. Or serve on gluten-free crackers to keep it gluten-free.

A recipe for vegan foie gras, excerpted from The Two Spoons Cookbook, a collection of French-inspired vegan recipes, by Hannah Sunderani

This vegan faux gras recipe made with tofu and cashew nuts has a luxurious texture and delicate flavour. With its subtle, smokey flavour, this vegan foie gras is superb spread thickly on a slice of freshly baked bread.

Look no further for your dinner inspiration.

A delicious, nutrient dense chicken liver pâté recipe that happens to also be AIP, Paleo & Low FODMAP.

This foie gras recipe brings together the heavenly combination of foie gras, apple compote and walnut crunch - a classic from Danesfield House's Adam Simmonds

Restaurateurs invited to discuss plant-based ‘faux gras’ ahead of expected ban on liver-based spread