Faux Gras (vegan)


A vegan take on the famous foie gras: easy to make with chickpeas and mushrooms, among other things. Delicious as a starter, or as part of a buffet or cold collation at Christmas.

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Faux gras (vegan)

Foie gras has a rich, buttery flavour, as does this delicious vegan faux gras which makes an excellent addition to your platters during the festive period.

The chickpeas give this faux gras a mild flavour, while the walnuts provide some texture, and the beetroot the authentic colour.

Truly delicious, particularly when paired with, for example, pickled gherkins, caper berries, fresh figs or balsamic onions.

Veronique van Ohmydish

Made by Véronique

Published at 2023-12-11, this recipe is for 6 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-12-2023

35 minutes 6 people Starters
Faux gras (vegan)


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  • 200 g chickpeas
  • 2 tablespoons coconut oil
  • 100 grams mushrooms
  • 1 shallot
  • 2 cloves of garlic
  • 100 grams walnuts
  • 2 grams of agar agar
  • 2 tablespoons (soy) cream
  • 1 sprig of fresh sage
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 medium-sized cooked beetroot
  • salt to taste
Faux gras (vegan) ingredients
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Kitchen equipment

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  • mushroom brush or kitchen paper
  • chopping board & chef's knife
  • medium frying pan
  • wooden spoon
  • food processor
  • cling film

Faux Gras (vegan)

35 minutes 6 people Starters

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Preparation – 15 minutes

Peel the shallot and garlic cloves and cut them quite finely.

Clean the mushrooms with kitchen paper or a mushroom brush and slice them.

Heat 2 tablespoons of coconut oil in a medium frying pan and sauté the mushrooms in it, along with the thyme, rosemary and sage.

Add the shallot and garlic and sauté until the shallot becomes translucent. Set aside to allow the flavours of the herbs to be fully absorbed.

Faux gras
Faux gras

Finishing the faux gras – 20 minutes + waiting time

Rinse the chickpeas under cold, running water and place 200 grams in a food processor.

Add the beetroot and 100 grams of walnuts and pulse briefly.

Remove the sage, thyme and rosemary from the mushrooms and add the mixture to the food processor.

Heat 2 tablespoons of soy cream, add the agar agar to this and gently heat through for 1 to 2 minutes. Stir until smooth, then add this to the food processor as well.

Preparing faux gras - Step 1
Preparing faux gras - Step 1
Preparing faux gras - Step 2
Preparing faux gras - Step 2

Purée until smooth, and season with salt.

Transfer the mixture to a piece of cling film and roll it up tightly. Place the roll in the fridge and let this set well for at least 4 hours so that you will be able to slice it.

Serve the faux gras as a starter with balsamic onions, for example. Enjoy!

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Faux Gras (vegan): frequently asked questions

What is faux gras?

Foie gras is made from goose or duck liver. This vegetarian or vegan version is a play on words, as faux means fake. "Faux gras" literally translates as "fake fat".

Can I omit the spices?

You can omit the spices if you wish. The faux gras will be slightly less full-bodied in flavour but still incredibly delicious.