Végé-cretons
A rich, spiced plant-based pate honoring the Quebecois and Franco-American classic.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
2
shallots, diced (56g)
3
cloves garlic, finely chopped
1/2 cup
red lentils, rinsed
1 1/4 cups
water
1/4 cup
1/3 cup
raw sunflower seeds, shelled
1 tsp
maple syrup
1/4 tsp
cinnamon
Pinch
of cloves
1/4 tsp
liquid smoke
1 1/2 tbsp
low sodium soy sauce
2 tbsp
breadcrumbs
2 tsp
nutritional yeast
Salt & freshly cracked black pepper
- Heat a large pan over medium-low heat. Sauté shallots, garlic, and plenty of freshly cracked black pepper for 4-7 minutes, until fragrant.
- Add red lentils, water, new butter, sunflower seeds, maple syrup, cinnamon, cloves, liquid smoke, and more freshly cracked black pepper. Bring to a boil.
- Reduce heat to low and simmer uncovered for 9–10 minutes, until lentils are tender and most of the liquid has evaporated.
- Transfer to a food processor. Add soy sauce, breadcrumbs, and nutritional yeast.
- Process for 30–45 seconds, until fairly smooth but still slightly textured.
- Taste and adjust for salt (about 1/4 tsp, or to taste). The mixture should be relatively salty.
- Cool, then refrigerate for 3–4 hours to firm and develop flavor before serving.
Makes 1 batch
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Notes from Craig
Recipe is based on Végé-Cretons by Cooking by Feel.
Texture will continue to thicken as it chills. Freezes beautifully for months when wrapped airtight.
Traditionally served on toast or crackers.