16 Sep Vegan Foie Gras
Vegan Foie Gras
Inspired by tasting Faux Gras by The Real Vegan. See my blog post about them and recipe for Vegan Banh Mi using this spread here.
- 1 Cup Dried Black Lentils, or 2.5 Cups Cooked Lentils
- 4 Cups Water
- 2 Cups Walnuts
- 2 Tablespoons Mirin
- 2 Tablespoons Yellow Miso Paste
- 1 Medium Yellow Onion
- 2 Tablespoons + ¼ Cup Extra Virgin Olive Oil
- 1 Tablespoon Ume Plum Vinegar
- ½ Cup Filtered Water
- If cooking them yourself, you’ll use about 1 cup dried lentils to get 2.5 Cups of cooked lentils.
- Add 1 Cup rinsed and sorted dried lentils to 4 cups of simmering water. Cook on medium-low heat with tilted lid for about 25 minutes. Drain and set aside.
- For a shortcut, you can use Trader Joe’s pre-cooked packaged lentils from the refrigerated section.
- Some people add sugar to aid in the caramelization, but if you buy onions with higher sugar content (sweet Maui or Vidalia onions) you won’t need to. Even with non “sweet” onions, as long as you cook them long enough and on a low enough heat, they’ll caramelize just fine without the sugar. The key is patience, time, attention and proper heat. Stir often, adjust the heat when needed, and cook long enough to truly develop the necessary caramelization. Do not add any salt like you usually would in caramelizing onions; this pate has a ton of salt from the ingredients we’re using.
- Coat the onions with oil and heat in a heavy bottomed pan on medium, stirring frequently for about 20 minutes until golden brown and soft. Keep an eye on it, lowering the heat if they start to fry or burn. Add 2 tablespoons Mirin to deglaze, reduce heat to medium low and cook for another 10 minutes. Will yield about ½ Cup of cooked onions.
- Toast 1 ½ cups in dry frying pan on high for about 1 minute, tossing constantly so they don’t burn.
- Place walnuts in food processor and mix for about one minute, until you have a nut butter consistency. Add lentils, onions, vinegar, and miso. Mix until you have a very smooth paste (will take a couple minutes). Add water and olive oil and blend until fully combined (you will see the color lighten throughout when it’s done).
- Refrigerate until ready to use, will keep about a week in the fridge.
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