It's not expensive foie gras: Our recipe is better, and it's animal-free.
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- Опубліковано 28 жов 2023
- This creamy spread is just like foie gras mousse-rich and velvety, perfect for serving with toast points, nuts, sweet preserves, and fresh and dried fruit-but it has no animal products whatsoever. You could call it vegan foie gras; you could call it faux gras; or you can just call it a vegan cheese spread. No matter which way you slice it, there’s no debate or argument here, there’s just nuts and umami-rich ingredients like mushrooms, miso, and tomato paste, tweaked with some modernist shenanigans (gellan!) to create something that’s every bit as delicious as tasty things made with fatty duck livers, for a fraction of the cost. This vegan riff on foie gras mousse is decadently rich and velvety, perfect on toast points and topped with jam. We blended pump cashews to replicate the creamy texture, and amped up the umami with miso, mushrooms, tomato paste, and aromatic spices. This affordable, non-controversial appetizer will impress all your guests at your next holiday party. #plantbasedfoiegras #foiegras #vegan #veganfoiegras
Recipe:
Imfoiessible Pâté (Vegan Foie Gras Mousse): chfstps.co/49n5FrY
Ingredients:
Where to buy Low-Acyl Gellan Gum F: modernistpantry.com/products/...
Where to buy High-Acyl Gellan Gum LT100: modernistpantry.com/products/...
Equipment:
Buy a Breville Super Q™ Blender: breville.oie8.net/aneXZb
Buy a high-precision digital scale: www.amazon.com/gp/product/B001...
Buy a digital instant-read thermometer: www.thermoworks.com/thermapen...
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I am the furthest thing from what you would call a vegan. But, that diagram showing the incorporation of the different ingredients made this seem super tasty.
I know right? why should being a meat eater stop us enjoying vegan food.
Good food is good food.
I only care if its tasty
What do you mean "the furthest possible things from a vegan"? That's such a weird thing to say unless you're a carnivorous animal with a UA-cam account or have some sort of rare medical condition and literally can't digest anything that isn't meat...
@@Emma-Maze It's a figure of speech.
It's no different from someone saying, "I hate sugar, but...". However, if English is not your first language, I can see why you might get confused by it.
I tried it over 15 years ago without knowing what it was. I can't deny, it tasted great. I've been an ethical veggie for over a decade now, and I'm excited to see if this can live up to the hype.
Please share update! I'm rlly curious
@@cottonfluff1317 Will do, as soon as I find the time!
Going from 150g dry to 220 soaked is not a 35% bump, it's almost *50%* more! Had no idea nuts could absorb that much water...!
I started cooking with chefsteps and now being vegetarian and you guys throwing amazing vegan recepies here, thank you very much for that, keep it up
the demi glace from a decade ago is the best thing ever
Been following you guys for years, I’m a chef became a vegan a few years ago and sadly most of the people and channels I love and admire from before do barely any vegan content so I really appreciate this. Actually cool, original and fun vegan food 🔥
Have you ever seen Peaceful Cuisine? He’s one of my favourite vegan cooking UA-camrs, granted I don’t watch too many but his cinematography is as gorgeous as his recipes
You may want to check out Gaz Oakley, a professional chef in high end kitchens before going vegan, and Gretchen's Vegan Bakery, a classically trained pastry chef who owned two bakeries before going vegan. Both phenomenal vegan YT channels from true artists with passion. Also check Wicked Kitchen, run by Derek Sarno, formerly an executive chef at Tesco and at Whole Foods, who works magic with mushrooms.
@@shego1142Beautiful! I just checked out that Peaceful channel based on your recommendation. I definitely have to try some things on there. Thanks for sharing it!
One more suggestion it reminded me of, besides those in my previous comment - have you seen Yeung Man Cooking? He's not classically trained or experienced in restaurants, but is incredibly talented and makes gorgeous, beautifully shot vegan videos.
I've really wanted to ask a vegan this question for ages but because I am not a vegan I get preached to.
All I want to know is if we did perfect lab grown meat would you eat it? Sure the donor cells probably would come from a live animal but subsequent "harvests' will only need a lab grown cell.
What is the main consensus on this between vegans?
I'm not vegan or vegetarian but I'm forever inching in that direction due to ethical concerns about where our food comes from.
It would be lazy and lame if I didn't at least give this a shot. Thanks for the video guys!
Regenerative ranching is the more ethical route, overall.
@@sky.the.infinite sustainable veganism is the most ethical route, overall.
@@sky.the.infinite not destroying parts of the earth just so you can eat a big mac is the most ethical route, overalls.
@@temple69 there’s no such thing.
@@satyris410 pretty sure McDonald’s doesn’t have anything to do with regenerative ranching or sustainable agriculture. I personally don’t eat McDonald’s. We destroy parts of the earth to eat everything though, regardless of dietary choices.
Pretty sure the title you missed out on was Faux Gras.
Yup!
Could you adapt this recipe with easier to source hydrocolloids? Like agar, pectin, xanthan, starches or maybe a combination of these?
Edit: I tried it with cornstarch and carrageenan, because that was in a sachet of nappage mix for fruit tartes for 250ml. It worked perfectly. I eyeballed everything so I can't give you a recipe. Only thing missing was the slightly metallic liver taste. I would compare it to a paté forestier rather than foie gras.
Google it. There are many versions of this recipe. I easily found one with agar.
Thanks, it's so common for UA-cam chefs to not give credit to preexisting work and talk like they invented something. If people actually care about modernist techniques, they ought to integrate the values of science itself--scientists give credit and reference each others' work. @@ThisOldChris
Agar will work in a pinch for casting into a jar.
@@mjlnrbecause often times they go read about something or get an idea and then start developing their own take on it. that’s how cooking has worked for all history pretty much. you don’t need to cite your sources all the time.
Agar is probably your best bet. That stuff is really easy to use and find.
If it's animal free how am I gonna get the souls I need for sustenance 😔
Or the minerals 🤔
Spread it on steak
You people are terrible. I will try to stop laughing soon. 😂😂😂
Hehe
Neighbors
Man I’ve missed these kinds of videos. Love that you guys are back.
This was/is amazing! Did not have any Hennesy, instead i used fresh apple cider... no alcohol taste, but a very slight fresh fruity essence. The overwhelming secondary taste is from the star anise... This is creamy and delicious... you guys rock!
This is so cool. A couple days ago I mixed stilton blue cheese with butter thoroughly and put it into a container as a foie substitute!
My mom used to do that. We would eat it with crackers. It was really good.
Foie is my favorite food on the planet... like last meal favorite food. Having had this, I freaked out how accurate this was I couldn't tell it wasn't the real thing. Need to do a blind taste test.
Did you make it?
@@tookmyhandle2 No, he didn't make it, he just said he had his last meal
It certainly sounds like he made it by saying "I freaked out how accurate this was I couldn't tell it wasn't the real thing"
I also highly doubt this is anything like the real thing.@@Cyberw4y
@@Danny-is5if It's a play on words... "not make it" = die, which goes along with last meal.
@@Cyberw4y Gave me a brief chuckle, well done. :)
I watch chef steps for ludicrously difficult recipes utilizing equipment,ingredients and techniques that literally do not exist in any home kitchen. This relatable approach ugh.
I am so confused. Is this not what you described? :)
You can find the gellan on modernist pantry. Otherwise everything else is very simple other than the vanilla beans. But if you think about it, you're replacing foie gras, an ingredient that costs $90/lb. It makes sense that you'd use expensive ingredients to replace it. The new cost using vegan ingredients costs probably 1/10th as much despite that (depending on if you use real vanilla beans!)
Will try this and the chicken one. I’ll see which one is better, of if it can replicate that mineral-ly taste. Even if it’s not better but a really good spread, I don’t see why people should skip on this. I really like these alternative recipes.
I also did the garbanzo based mayo recipe and it was really good 👍🏽
You talked about the ‘minerality’ of real fois gras. Do you try to substitute/replace that in your recipe?
Even as a non-vegan i have never liked the idea of foie-gras. This is a really interesting alternative i will try it with my vegan friends!
A company should sell this. Dang. I’d buy at my Whole Foods.
Probably quite hard to upscale. As it is it would be very small batch and expensive
Just found your channel today.
Awesome introduction.
I will be trying this recipe for sure.
what alternatives to the gellans did you try and why did they fail?
That is something else. Absolutely awesome stuff! Heck yeah chef steps, thank you it’s illegal to have in California and I miss it on my menus!
I swear I'll use this recipe one day to impress a vegan date.
Red lentils cook down into a good paste as well as having colour, worth experimenting with...
Sounds great, just wondering why the two types of gellan are needed?
Always on board if starts by putting the nuts to soak
This so cool!! Some of your images show what looks like a piped or perhaps melon ball scooped presentation? Melon ball would be straight forward, but pipes would be interesting. Could this be gently reheated in a microwave at like 50% power until it’s pipe-able? It’d have to be a balance, warm enough to pipe, but cool enough to handle.
It is pipe able as is. Pipe and make a divet with a spoon.
Can't wait to try this! I loved fois when I ate it, since really hating abuse and tending to choose plant based (I do still eat meat but always try to eat plant based where possible) I've stopped eating foix. I'm 100% trying this.
QUESTION: does the recipe you've shared work? Or are there items missing behind your pay wall?
never had/been able to aford fois, but also for sure, excited to try this recipe, and we have really similar policies with animal products ^^. I still have to eat red meat or take animal based iron supps sometimes since i'm anemic and don't process plant iron nearly as well as heme iron, and i live with other people who are meat eaters and would rather eat animal products than let food go to waste, but cooking for myself i've been mostly plant based for a few years now!
Can I ask what plant sources you tried to obtain your daily iron needs? When I used cronometer to track my intake I was always surprised at the random foods which contained iron. @@lavender5624
This is awesome! Animals doesn't need to suffer just for flavor. Thank you for showing this technique!
Well, depends on where the palm oil is from.
Genius! You guys have got to do more recipes like this, so very much appreciated. Have a beautiful day.
Very cool! I’m going to add this to my thanksgiving menu!
The color and consistency look perfect, but I don't see how shallots and tomato paste could taste anything like foie gras... You could definitely get some "umami paste" vibes, a sort of pate' , but foie gras... I have huge doubts? I am French and I used to eat lots of foie gras, now I don't and I really miss it... It would be awesome if a reasonable lookalike existed. But if I get uncanny valley vibes from something that looks like it but tastes like shallots and garlic... I think I might crave the real thing again lol
We make a mock chopped chicken liver pate using walnuts, olive oil fried aubergine, mushrooms, garlic, salt. It's good. But it's not chopped liver. But it's good!
Could the minerally part be subbed with like edible gold or an iron vitamin?
Most supermarkets in Denmark sell plant pate. Made of nuts and mushrooms mostly
How would it be without that gellan thing, or is there any substitute?
I love the fact this is vegan.
I made this yesterday and it tastes really good. I’m not sure how similar it is to foie gras but it is a delicious patè. I used butter instead of coconut oil (just because I prefer) and didn’t have the chemical additives so didn’t add any. The texture was super creamy but nos as firm as in the video so next time I’ll just add a little less water.
Looks amazing, will definitely try it. Also keep up the vegan stuff, we like them
Is there any way to substitute with gums with something more accessible? I assume Agar Agar would make it more like a gelee, wouldn’t it?
Love your vegan recipes, super inspiring! Can't wait to make some Faux Gras for the holidays!
I’m not a vegan, but my older cousin got me into cooking and was telling me about foie gras, and I knew I’d never be able to eat it. So I’m really glad this exists
This is brilliant and so worth the try. I have a lovely Sancerre in my refrigerator which will accompany it well
Thanks, I enjoyed this. I love foie gras. I made this twice and felt like even after cooking down/reducing the alcohol by half was too alcohol forward. I did another try with burning off some and added a tiny bit less and it was too much still. My sweet spice also masked the flavors too much. I probably would try a version with half of both next time. One time I added a tiny amount of molasses for the iron taste which worked. Oh also added less water. Fun recipe to experiment with.
It is unbelievable delicious. I made it yesterday for this holiday.
Can this recipe work with xanthan gum instead? It is impossible to find gellan gum in small quantity at my location.
So how do I make this if I don't have a heated blender?
I'm keen but not keen enough to make a purchase like that for it.
Is there an alternative to coconut oil? I really can't stand the perfume -like aftertaste but I know there's a texture nuance with it, medium chain fatty acids and such.
They're probably talking about refined coconut oil which has almost no flavour or aroma
A more processed but more neutral alternative would be something like any vegan butter, or shortening.
Thanks guys. Great recipie. Well presented.
I took a little bit different approach but based on this recipe. I don't eat foie gras, I just don't like liver generally and so I don't see a lot of worth in foie gras, but the texture of those foie gras ganaches is something I want to repit.
So I used nonrefinede coconut oil and barley miso, dried cep mushrooms, and Worcestershire sause and Malabar cardamom, sweet rum, upped the sweetness level a bit overall and topped it with coconut oil with some saffron. It worked spectacularly honestly. Very very nice, though not that foiegrasy
Made me want to try it until you mentioned low/high acyl gellan... can I use agar agar powder as substitute?
This looks amazing!
What would happen if we blend at high speed?
I only have a high speed food processor (Magimix 5200 XL)
You want to blend at low speed to start but high speed once it comes together.
Gellan is pretty pricy. What is a good substitute? Agar? Xanthan?
can i use anything other than cashunuts?
i’m allergic to them :(
If i use guar gum, will i still be able to make it? Maybe just keep it cold in the fridge?
Would a substitution of ghee for coconut oil work? (Allergy to coconut)
Olive oil may work. It gets firm in the refrigerator.
Yep, if you can consume ghee. It would taste even better :)
Very interesting recipe. I currently dont eat meat but when I used to I honestly quite enjoyed foie. Might have to get those gellans and try this recipe out.
I was like “I could do this” until he got to the gellan gum part. Then I was like “where the heck you buy that??”
just use agar or anything that sets up :)
Personally I'd use unrefined coconut oil because that coconut flavor is great
Given the nature and ethos of chefsteps, I shouldn't be surprised - but I was not expecting this episode haha
In Israel we have in the stores Liver flavored eggplant spread.
I tried a home made version, that used the same cashew nuts base. And I added grilled eggplants, and put in a large percent of the eggplant skins. And it had a great texture, color and flavor.
Not foie gras. But very delicious..
hey guys. Great recipe! Would you mind sharing the name of the pan you used in the video?
Tried it. If you've never eaten real foie gras it tastes pretty good, if you've had it.. It's not even close.
Please, how much mushroom comes in?
Or anyone willing to share the ingredients amounts?
Whats the yellow buttery lid for?
I really want to try this but I'm allergic to cashews. Would peanuts, walnuts, almonds, or pecans work?
Walnut or peanut may work but wouldn't try the almonds.
My family does this with macadamias
Hey everyone! I'm not vegan or vegetarian, but this dish really blew me away. I didn't have some of the original ingredients like miso, coconut oil, or brandy, and I also skipped chemical ingredients. So, I decided to experiment a bit and used more tomato paste and a bit of butter. I even sautéed the mushrooms for extra flavor. I didn't rinse the cashews thoroughly either.
Despite these changes, guess what? The result was just incredible. It had the texture of minced meat and a delicious Bolognese sauce flavor. It's so versatile! You can use this as a base for some really tasty vegetarian or vegan pasta dishes. And, I think it could even work wonderfully in many Turkish recipes, as minced meat replacement
Just wanted to share this little culinary adventure. It's a testament to how adaptable and delicious vegan cooking can be, even if you're not strictly following the diet. Happy cooking! 🌱
More vegan content please! Compassionate cooking ❤ thanks for this!!!
Any chance i can use agar instead of low and high acyl gellan ?
It should work but it might be a bit stiffer. It'll require a bit of testing on your part
@@andrewevanyshyn1709 thank for getting back to me actually i did it works fantastic i used in combination with xanthan gum .. also added some rehydrated porcini to add some umami and used grand marnier for a chrismassy orange flavour was incredible !!!
Why are people so allergic to the word "vegan"? Always, "I'm not vegan, but this looks good." Great video. Thank you for the compassionate option.
People need to treat “vegan” and “plant based” the same way they treat terms like “halal” or “kosher”. It’s just good food that meets the requirements of a specific diet, yet people get SO upset about it.
Can this be done with an immersion blender?
Dude! This is excellent, just recreated this recipe with a couple of differences cause I didn't have all the ingredients but it's delicious! Thank you chef's!
I'm commenting and I'm mad about something lol
I’m offended- You take that back!
@@satanismybrother okay I'm sorry
Is there anything we can substitute the Gellan Gum? Thank you.
agar agar maybe
More vegan recipes like this wow 😮
We eat foie gras every Christmas. I'll try this one out to see which one my family prefers.
Anyone knows how much coconut oil they put? Looks lik 40-50g
Looks like the real deal and I cant wait to try it , I've always wanted to try foie gras but sadly there is no halal version.
Thank you soo much for opening a new possibility for me
Your comment got me wondering, and after 2 minutes of searching, there's definitely a bunch of halal foie gras.. But depending on where you live, trying to order it might suck...
@@prdprdprdprdprdel a lot of "halal" foie gras isnt exactly halal, cause of the lack of oversight and foie gras itself is not halal, since it is forbidden for us to eat animal products from diseased and/or tortured animal
@@mylifeisalie5558 Isn't halal slaughter in itself torture?
@@mylifeisalie5558 Oh, that might be an issue.. I'm sure you can get some from non-burried ducks, but the whole point is how fatty/unhealthy the liver is.. I don't know what I'm talking about, so I just saw a halal sticker and ended it there...
@@prdprdprdprdprdel yea .. i admit there are some funny play regarding "halal" brand in EU or US .. which is why I only buy my animal products from muslim countries exclusively 😅
Anyway.. thanks for replying.. yea didn't expect to be having this somewhat prolonged comments
It’s really, really delicious. Probably the best thing I’ve eaten in my life.
Wow... I feel so bad for you. Are you british or ?
There are hundreds of dishes objectively way tastier than that "thing". And they don't even have to be animal based. No additives too...
No wonder the world is going down the toilet, soon people will eat grass in fields and will say it is delicious.
Just open a book of french cuisine.
@@GreenWizardPTRhave you ever explored asian cuisine tho …. Like east, southeast, and south asian. Not just chinese and japanese
@@zaymax_7 I have, I can cook thai, vietnamese, malaisian and some chinese.
Lots of tasty dishes for sure.
I was just sayin that cuz i'm a french chef and it's a given for me.
As of right now i'm leaning towards south america culinary speaking, Brazil, Argentina, they have some awesome stuff too.
Stop lying.
The algorithm brought us together and boy am I glad about that. Instantly subbed, you guys are amazing. And yes I can tell by only having watched one vid yet! ❤ 🍀
Can this be done vegetarian using other fats like ghee? I have family with a coconut allergy.
Yep.
Even non-vegan places should look into this as a Foie Gras replacement! Looks amazing. Not sure my kitchen scale is precise enough though lol
Mmm those cashews!! I used to work for a organic produce company OGC, who distributed Braga nuts. They have the best cashews. I miss those nuts.
I appreciate the fact that they tasted it next to the real thing. This adds credibility to the taste in my opinion.
Does it boil in the blender just from the friction? Didn’t look like a thermomix or anything!
What about making foie pate from a different kind of liver (maybe chicken)?
Ahem. The point is to enjoy faux foi gras without the cruelty behind force-feeding live birds… of any kind.
Geese and ducks migrate every autumn, therefore they have to stock up energy to sustain the journey. That's why they get very fat and stock fat in their livers. Chickens don't have that capacity, even capons.
Tip: Don't toss the miso in until the very end, either. You get more nutrients that way. Traditionally you want to cover anything with miso to not let the flavor escape, either.
How long will it store?
Great recipe for cashew butter.
Brazil nuts mixed with the cashews might have a good flavor and contribute to added fatty texture 🤔
I'd be careful with Brazil nuts. They have a ton of selenium in them. You're only supposed to eat one or two every once in a while since eating too many can cause selenium toxicity which can cause organ failure.
I just ordered a feax gras online. I’m too lazy to make your magic. I don’t even eat fois gras. But it sounds delish.
Looks good, shame my nut allergy prevents this from happening. Are there any substitutes people recommend for vegan/vegetarian options for cashews?
Chickpeas/garbanzo beans could work well I imagine
@@arundhir2662then you'd be making a hummus
What is the "sweet spice they are using?
It's crazy to me that people are actually concerned about the treatment of ducks for the production of fois gras, but than are totally ok with other factory farmed animals. They're all horrible honestly.
Is there any way to substitute the miso? I am allergic to soy...actually all plant protein...I am allergic to legumes - is there something else to take miso's place?
Ouch. MSG will give you umami. But not the earthy taste of miso.
msg, more mushrooms maybe? could honestly just skip it as well, like you'd lose out on some of the earthiness and savoriness but im sure itd still be good
Find a brown rice miso that is soy free. Or use another liquid amino at a reduced amount.
@@satanismybrother Thank you
@@zooml4959 Thank you
Can I just use 1 gram of medium acyl gellan
This looks smoother textured than the faux gras that Alex Gauthier made 5 years ago on the BOSH! channel. It's good to have a variety of this kind of vegan pate, perhaps they become regional favourites.
Hi… if I had duck fat at home, could I add this instead of coconut oil? I’m so sensitive to coconut flavor, I taste it coming through no matter which type of coconut oil I use…
I also have vegan butter available. Wouldn’t that also be good?
More questions: how concentrated is your tomato paste? Did you use raw or roasted cashews?
Could I substitute the fats with butter and make it vegetarian. I'm not but a pate with mushrooms and miso sounds exciting
I'd do a bit of marmite too for the iron
Heck yes! Awesome recipe!
I wonder if you could take a regular duck liver and just mix in some duck fat and get the same result if you're making something like a pate