VEGAN LENTIL PATE (AKA FAUX GRAS)
This is simple to make and crazy delicious. The tarragon adds such a nice, sweet flavor. Serve with fancy crackers for a party or get-together, or just have this if you wanna be lazy for dinner! This pate tastes best when you allow it time to come to room temperature after it has been chilled.
Provided by tendollarwine
Categories Spreads
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
- Grind the cashews in the food processor until they resemble a coarse meal.
- Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
- Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.
Nutrition Facts : Calories 458.2, Fat 20.4, SaturatedFat 3.5, Sodium 158.5, Carbohydrate 50.9, Fiber 20.8, Sugar 4, Protein 20.7
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Raja sameer Khan
[email protected]I can't wait to try this recipe!
SHAREIT BOY
[email protected]This recipe sounds like it would be great for a special occasion.
Aryan Ahmed Akash Khan
[email protected]I'm not a vegan, but this recipe has me intrigued.
Prince Rabby
[email protected]This recipe is a bit too complicated for me, but it sounds amazing.
Md samim Hasan
[email protected]I'm not sure how this recipe would compare to traditional foie gras, but it sounds delicious.
DaBoss9719
[email protected]This recipe seems like it would be a great way to use up leftover lentils.
janga Bam
[email protected]I love that this recipe is made with simple, everyday ingredients.
Jaber Patowary
[email protected]This faux gras is a great way to impress your guests.
Justice Milli
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. It's now one of my favorite vegan dishes.
MIHIRAJ FASWIIHA
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Irfan rind
[email protected]Delicious! I served this with some toasted baguette and cornichons and it was the perfect appetizer.
Asaam Alvi
[email protected]I’ve made this recipe several times now and it always turns out perfectly. It’s a great way to use up leftover lentils.
Oms Oms
[email protected]This faux gras was a hit at my last dinner party! Everyone, even the meat-eaters, loved it. It's so rich and flavorful, and the texture is spot-on.