Imported from the web

Homemade Vegan Faux Gras

Name: Homemade Vegan Faux Gras
Prep time: 135 min
Cook time: 10 min
Total time: 325 min
Yield: 7 servings
Cuisine: French
Ingredients: 150 g Chestnut purée; 150 g Cashews (Soaked beforehand); 150 g Deodorized coconut oil (Melt, then cool; amount intended for the main preparation); 100 g Shallots (Thinly sliced); 4 c. à soupe Nutritional yeast; 3 c. à soupe White miso; 2 c. à soupe Walnut oil (For the main preparation); 2 c. à soupe Dry white wine (Alternative: replace with 1 tbsp diluted vegetable stock and 1 tbsp vinegar); 1 c. à soupe Diluted vegetable stock (Alternative to dry white wine, with 1 tbsp vinegar; stock composition not specified); 1 c. à soupe Vinegar (Alternative to dry white wine, with 1 tbsp diluted vegetable stock); 3 Garlic (Cloves, thinly sliced); 5 g Salt; 1 c. à café Pepper; 1 c. à café Ground coriander; Nutmeg (1 pinch); Olive oil (A drizzle, for sautéing the shallots and garlic; amount not specified); 2 c. à soupe Deodorized coconut oil (For finishing, melted and poured over the top); Walnut oil (A drizzle, for finishing); 1 c. à café Turmeric (For finishing)

Recipe by @Jordan.veganfood Facebook

Imported by Florian Le Carrour on SeeMeCook

A creamy, flavorful vegetable terrine made with chestnut purée, cashews, and miso. Serve well chilled on toasted bread for a festive appetizer.

7 servings325 minFrench

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Ingredients

150 g Chestnut purée
150 g Cashews (Soaked beforehand)
150 g Deodorized coconut oil (Melt, then cool; amount intended for the main preparation)
100 g Shallots (Thinly sliced)
4 c. à soupe Nutritional yeast
3 c. à soupe White miso
2 c. à soupe Walnut oil (For the main preparation)
2 c. à soupe Dry white wine (Alternative: replace with 1 tbsp diluted vegetable stock and 1 tbsp vinegar)
1 c. à soupe Diluted vegetable stock (Alternative to dry white wine, with 1 tbsp vinegar; stock composition not specified)
1 c. à soupe Vinegar (Alternative to dry white wine, with 1 tbsp diluted vegetable stock)
3 Garlic (Cloves, thinly sliced)
5 g Salt
1 c. à café Pepper
1 c. à café Ground coriander
Nutmeg (1 pinch)
Olive oil (A drizzle, for sautéing the shallots and garlic; amount not specified)
2 c. à soupe Deodorized coconut oil (For finishing, melted and poured over the top)
Walnut oil (A drizzle, for finishing)
1 c. à café Turmeric (For finishing)

Steps

1
Soak the cashews in water for at least 2 hours, or overnight. Drain them before using.
2
Thinly slice the shallots and garlic cloves.
3
Gently sauté the shallots and garlic in a pan with a drizzle of olive oil, just until lightly browned. Remove from the heat and let cool.
4
Melt the coconut oil intended for the preparation in a double boiler until liquid. Let it cool.
5
Combine all the ingredients for the main preparation in a blender, except the melted coconut oil. Blend until very smooth.
6
With the blender running, gradually pour in the melted coconut oil. Continue blending until you obtain a smooth, homogeneous emulsion.
7
Pour the mixture into jars or a ring mold. For a neater presentation, use a ring mold, as unmolding from a jar can be difficult.
8
Melt together the 2 tbsp of finishing coconut oil, a drizzle of walnut oil, and the turmeric.
9
Pour this mixture over the top to imitate a layer of fat. Refrigerate for at least 3 hours before serving.

Notes

Stated yield: approximately 700 g. The dry white wine can be replaced with 1 tbsp diluted vegetable stock and 1 tbsp vinegar. Serve on toasted bread. The amount of finishing coconut oil is separate from the 150 g used in the main preparation.