Traditional foie gras is made with the liver of a duck or goose that has been fattened through force feeding. Although considered a delicacy in France, many people refuse to eat it because of animal cruelty issues.
This is a plant-based version adapted from a recipe by Rebecca Leffler. It uses lentils, mushrooms, garlic, butter, nuts, onions, soy sauce or tamari, herbs, spices, and other ingredients. You’ll find it titled Faux Gras or imitation foie gras. It’s a very easy chop, saute and combine in a food processor recipe. I especially liked the serving suggestions. Also, David provides substitutions for a Vegan or Gluten-free version.
Click on the Vegetarian Foie Gras – French Mushroom Lentil Pate link below to see the complete recipe.