A vegan foie gras! The trend is booming, this vegan terrine offers a no less tasty alternative to the traditional foie gras.
Foie gras, soon to disappear from the shelves?
I have never eaten foie gras. Born of vegetarian parents, I was very early sensitive to the animal cause.
I’m happy to see that as the end of year approaches, there is a growing craze for animal-friendly alternatives.
Indeed, foie gras is a product that, without going into detail, makes geese and ducks endure cruel treatments.
The force-feeding cannot even be certified organic! Even if small producers offer less controversial farming methods, many organic stores still choose not to distribute foie gras anymore.
Vegan foie gras, a tasty alternative!
With ethical issues growing, many people prefer to opt for alternatives when it’s time to celebrate Christmas or New Year’s Eve.
On the French market, several brands have managed to make a name for themselves: Faux-Gras de Gaïa, Joie Gras from Jay&Joy, La Bonne Foi de Marie-Sophie L. and many more.
These products sometimes imitate foie gras wonderfully according to gastronomic critics. In 2019, La Bonne Foi even won a food industry trophy in the culinary arts and innovation category and the PETA award.
Vegan foie gras on the menu
So no need to submit to social pressure. The « faux-gras » (fake gras ) has every right to have its place of choice, at the center of the festive table! All Guests are there, the whole family is gathered around the table, at the sight of all these typical dishes all feel that they are going to feast! Even the non-vegetarian Guests have their taste buds starting to sing.
Copycat, but still a full-fledged dish!
I’ve always loved this game which consists in imitating and possibly surpassing in taste and flavor animal products with vegan alternatives.
That’s what made me passionate about vegan cuisine the very day I became one!
Indeed, new cooking techniques allow to replace the original ones in taste, aspect, smell, texture… Nothing missing, including enjoyment.
What are the ingredients in a vegan foie gras?
Only good things! Many vegan cooks choose to start with the strong, woody flavors of mushrooms such as porcini mushrooms and shiitake. The basic texture is sometimes brought by chestnuts, chickpeas, lactofermented tofu, or walnuts.
A mixture of spices and a hint of cognac or armagnac mark the traditional taste touch that we know from foie gras.
In terms of texture, we are looking for a creamy, soft and melting texture. Fats then come into play. We choose coconut oil or cocoa butter to bring firmness to vegan foie gras, sometimes we add a touch of agar-agar for something more foamy.
The emulsion is then placed in a mould or a terrine jar. And for the illusion to be perfect, why not imitate the thin film of fat with a little coconut oil and a pinch of turmeric.
My vegan foie gras
For my part, I chose to make my recipe for vegan foie gras in 100% raw. I started on a base of raw cashew nuts, left to infuse for several hours with porcini mushrooms. It is indeed a technique that allows the cashew nuts to be totally impregnated with this so aromatic and tasty juice.
I am particularly proud of my spice blend. Prefer to use a quality pepper, not ground but berries, it makes all the difference. Since I discovered the Kampot pepper during a trip to Cambodia, I only use this one!
I hope that my version of vegan foie gras will encourage you to try it. I find it delicious, a real treat on raw blinis with a red onion chutney:) Serve chilled!
Vegan Foie Gras
- 2/3 cup cashews
- 10 g dried porcini mushrooms
- 2 tbsp Shallot
- 2 tsp. Cider vinegar
- 1 tablespoon coconut oil
- 2 tsp. Truffle oil
- 1 teaspoon Cognac
- 1 teaspoon Nutritionnal yeast
- ½ tsp White pepper
- 1 tsp. Black pepper
- 1 pinch Nutmeg
- ½ tsp Bairoses
- 1 pinche Clove
- 1/8 teaspoon Cinnamon
- ¼ tsp Oregano
- ½ tsp Salt
- 1 teaspoon agar-agar (1.5g)
- Soak the cashew nuts with the porcini mushrooms in a cup and a half of water on the day before. Keep the liquid.
- In a blender put all the ingredients except the coconut oil, and add 3 tablespoons of the porcini infused soaking water.
- When the mixture is homogeneous, add the coconut oil and blend again for a few seconds.
- In a saucepan put 4 tablespoons of porcini infused water with the agar agar. Bring to the boil to activate the agar agar.
- Gradually add to the blender in motion until all the agar-agar mix is fully incorporated.
- Immediately pour into the ring mould or terrine jar.
- Leave to set in the fridge for at least two hours.
- To serve, unmould and slice, it will be easier if the vegan foie gras is very fresh. Place in the freezer 30 minutes before serving if necessary.
Have you ever tried a vegan foie gras? Let me know in the comments 🙂