Vegan Foie Gras Dip
Ingredients
- 4 tbsp olive oil
- 1 chopped shallot
- 2 garlic cloves, sliced
- 8 mushrooms
- 2 tsp thyme
- 2 tsp rosemary
- 2 tsp sage
- 2 tbsp tahini
- 200g cooked lentils
- 1.5 handfuls of roasted walnuts
- 3 tbsp soy sauce
- 1 cooked beetroot
- 1 tbsp plant-based butter
- A splash of plant-based milk
Preparation
Glaze the chopped shallot in olive oil with a pinch of salt.
Add the garlic.
Add the mushrooms.
Add the thyme, sage and rosemary.
Deglaze with soy sauce.
Mix with lentils, walnuts and cooked beetroot.
Mix in the mixer until smooth.
Fill in jars.
Add plant-based butter on top.
Place in the freezer for a couple hours or eat it warm if preferred.
