Vegan 'Faux' Foie Gras recipe by Alexis Gauthier

Alexis Gauthier

Alexis Gauthier

9th May 2018
Alexis Gauthier

Vegan 'Faux' Foie Gras recipe by Alexis Gauthier

Vegan 'Faux' Foie Gras by recipe Alexis Gauthier. A delicious, rich and earthy terrine which will be reminiscent of the famous foie gras. Without the suffering, torture and death that usually goes with it!


  • PREP TIME 3h 30m
  • COOK TIME 15m
  • 1 shallot, peeled and diced
  • 4 Tbsp olive oil
  • 4 cloves garlic, cloves peeled and thinly sliced
  • 2 tsp chopped rosemary
  • 2 tsp chopped thyme
  • 2 tsp chopped sage
  • 24 button mushrooms, roughly sliced
  • 2 Tbsp Cognac
  • 2 Tbsp soya sauce
  • 400 g cooked lentils
  • 150 g toasted walnuts
  • 2 Tbsp beetroot purée
  • Black pepper, to taste


In a heavy pan, sauté the shallot in 2 tablespoonfuls of the olive oil until translucent.
Add the garlic, chopped herbs, and mushrooms. Add the Cognac and turn up the heat. Add the soya sauce, reduce the heat, and cook over low heat for 6 minutes.
Remove the pan from heat and let cool.
In a food processor, process the mushroom mixture, the remaining olive oil, the lentils, walnuts, beetroot purée, and black pepper until almost smooth.
Add an optional extra splash of Cognac to give it that je ne sais quoi!
Place in a small glass jar and refrigerate for a few hours before serving.
Serve alongside toasted slices of sourdough or other types of bread.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.