Recipe: Faux Gras

by sharon santoni

It is no secret that foie gras, despite being polarizing for the methods used to make it, is among the most beloved dishes in France and can be found on menus more often than not. Luckily, these days – for those who are vegetarian, vegan, cruelty-free, health-conscious or otherwise – there are many amazing and delicious plant-based alternatives that are almost like the real thing!

While living in France, Hannah Suderani – inspired by the food, culture and burgeoning plant-based scene – pursued her passion for vegan cooking and started her blog, Two Spoons. Following its success, this year, she released her eponymous debut cookbook, which offers up over 100 French-inspired vegan dishes.

Hannah was nice enough to share her recipe for “Faux Gras” with us, which we are excited to show you here. Check it out below, and enjoy this delicious spread guilt-free!


“This faux gras is made from mushrooms and lentils and well-seasoned for an umami-rich spread that is very similar in taste to pâté. Foie gras is really popular in France, and when living there, I discovered a tasty plant-based version at a small vegan shop called Végétal & Vous. Back home in Canada, my homemade version has become the perfect replacement for the little tin of faux gras that I used to buy in Lille. The best way to enjoy it, in my opinion, is generously spread on toasted garlic bread.”

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Photography by Hannah Sunderani.

Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited.

Reproduced by arrangement with the Publisher. All rights reserved.

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