Vegan Lentil Pate Aka Faux Gras Recipes
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
LENTIL PâTé
Steps:
- Gather the ingredients.
- In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.
- Season with black pepper . Add lentils and heat until warmed through.
- Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
- Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.
Nutrition Facts : Calories 225 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 32 mg, Fat 3 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 2 g
LENTIL PATE
I've tried for ages to find a recipe that actually makes lentils taste GOOD. (I'm a vegetarian and eat lots, but am really not that fussed by how they actually taste). This recipe came from Channel 4's show "Come Dine with Me" in the UK.
Provided by Boo L
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
- Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
- Once the onion becomes translucent, add the spices and fry them for a little bit too.
- Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
- Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
- Take the lentils off the heat and strain them, transferring into a food mixer.
- Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
- Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
- Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.
Nutrition Facts : Calories 118.5, Fat 5.1, SaturatedFat 1, Cholesterol 47.6, Sodium 23.9, Carbohydrate 12.6, Fiber 4.1, Sugar 2, Protein 6.3
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