Feel good vegan ‘Faux Gras’

Feel good vegan ‘Faux Gras’

Faux Gras

Karoline of Flavamingo shares one of her mouth watering plant-based recipes with us today. 

With the exception of Spring, I don’t think there’s a more stunning time than early Autumn to celebrate the seasons. Everything is cast in a golden light, the air is crisp, and it’s the perfect time to be outdoors discovering the season’s bounty of treasures.
During a recent holiday on Denmark’s sunshine island Bornholm, a long walk in the coastal forest very quickly turned into a mushroom hunting session. My hands, stained purple from picking berries moments earlier, were all of a sudden plucking mushroom after mushroom from the ground. The thrill I get from finding these treasures is as huge today as when I was perched on my dad’s shoulders in Newlands Forest, shouting ‘I can smell a mushroom!’, and in a moment of inspiration I knew that these tasty morsels would be the star ingredient of my next pop-up dinner.
The first of three mushroom dishes on the menu, this recipe turns French tradition on its head by taking out the duck or goose liver and replacing it with mushrooms and toasted walnuts, so that instead of the somewhat controversial foie gras, what you have instead is a very tasty ‘faux gras’ and some happy birds!

Faux Gras
This recipe turns French tradition on its head by taking out the duck or goose liver and replacing it with mushrooms and toasted walnuts.
  1. • 125 g button mushrooms and wild mushrooms
  2. • 4 tbsp olive oil
  3. • 1 large onion, chopped
  4. • 2 cloves garlic, finely chopped
  5. • 400 g cooked green lentils (about 200 g dried lentils)
  6. • 200 g toasted walnuts
  7. • 3 tbsp freshly squeezed lemon juice
  8. • 3 tbsp soy sauce
  9. • 10 tsp herbs (thyme, rosemary and sage), finely chopped
  10. • 5 tbsp brandy
  11. • salt and freshly ground pepper
  1. Fry the onions and garlic on medium heat for about 5 minutes, and then add the mushrooms and cook for another 5 to 10 minutes.
  2. Add the cooked lentils, walnuts, lemon juice, soy sauce, herbs and brandy to the food processor.
  3. Blend until smooth.
  1. Serve with toasted seed loaf and onion marmalade and you have the perfect snack!
Adapted from Très Green, Très Clean, Très Chic by Rebecca Leffler
Lanalou Style
Wild Mushrooms
Image credits: Flavamingo


  1. Gail

    7 October

    Karoline’s recipes all look absolutely delicious!! She also uses the prettiest crockery. Thanks for sharing the recipe — maybe we’ll see a recipe book with all her yummy dishes one day!!

  2. karoline

    25 February

    Just reading your lovely comment now – thanks, Gail! A cookbook is on the cards, and would love to have Lana as the stylist-photographer!

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