@@pinkiepinkster8395 try saying that to someone on a low FODMAP diet, someone who has diverticulitis, someone with severe allergies to nuts…How about you mind your own stomach and we will all mind our own. 🤙
As a French person who grew up around a sh*t ton of foie gras but who never ate it because I liked gooses too much, I will finally be able to not be the odd one out this Christmas!
@@Stardust065wasn’t hating but the plural of goose is geese. I would imagine it’s not funny unless you’re very familiar with the English language but “gooses” is a funny non-word lol
@@SauceStache I saw someone recommend tinned black olives because they use ferrous gluconate (E579 in the EU) to "impart a uniform jet black colour" to the tinned produce. Might be worth investigating, unless it was you who told me 😂 Edit: it was a burger recipe!
I used to love truffle foie gras my dad always brought from trips to Paris so I made quite a few vegan versions of it and they were so so good! It is all about the umami, hint of konjac and the perfectly velvety texture. And to me, the plant based versions are equally as satisfying! I ma glad you enjoyed it too :D
The konjac would work great fro texture!! what a grate idea!!! Yeah there are a lot of versions that are equally good, it's definitely something I hope more non plant based chefs experiment with! The possibilities for different flavors and textures are wild here!
I've been making a really good one with lentils and the right spices since I was a kid. I just turned fifty nine november 18. My mom let me cook when I had to pull a chair up to the stove to reach it. It's like I was born a little adult. A little adult that didn't eat animals and perplexed my family. Thanks for doing this. Sometimes it's these things that keep people from changing over to Stop teaching the animals. You did an awesome job!😊
OK, this is one of the most insanely best things I've ever made. Crazy! Did not have xantham gum so I upped the tapioca to 2g. Worked fine. I'm kind of stunned how good it is. I had fois gras a zillion years ago and, while I don't remember the taste, this texture is spot on. Terrific job on this one!
I’m a meat eater, stumbled this video by accident, and I have to say I’m very happy to see someone this passionate about vegan food, to be so creative and determined to make a conscious forward recipe of something that is a very sadistic industry at times, it’s great. Even though I’ll keep eating meat, I can seriously appreciate the effort and thought put into this, cheers.
Love your comment; it shows a bit of the good side of humanity we still have. I don't mean to be rude, but the animal agriculture industry is ALWAYS sadistic, not just 'at times'. Simply put yourself in the animal's position and you'll find yourself not wanting to participate in any of that anymore. Sending you my best.
@@FonGomez We also shouldn't forget that this industry is also riddled with poor working conditions as well, and few people bring up this issue as well, the pay tends to be horrible, the environment is full of hazards, like the risk of slipping in the blood of the carcasses while carrying something heavy, the cold environment that is expected from such a place (specially when talking about warm countries), the very repetitive and fast movements required to keep up with the demand, specially when talking about the chicken industry, the risk of maiming yourself on some saw, grinder, or knives, with the latter aggravated by how exhaustive and mind-numbing the work itself is. I think it is the most brutal industry that could exist, and I'm not vegan myself, though I'm trying to look for alternatives to reduce meat consumption, despite how hard it is
@@LuizHenrique9406 Yeah, I agree 100%. Sometimes the people working there are illegal immigrants who will end up struggling with severe PTSD sooner or later. Regarding your last sentence, is it harder for you to look up alternatives and adjust or for the animals that must go through through hell because of your choices? It sounds like you're trying to find the right way to do the wrong thing when you could just stop. Hope you do the right thing
I’ve tasted actual foie gras, so I can’t wait to try this. Last time I made a faux gras, it tasted like peanut butter. I intend to try this recipe. Thanks for the agar-agar/xanthan replacement hacks for gellan. I thought the real deal was made using goose liver. Here in Quebec, all we used to have 20 or so years ago was the goose variety.
I will never not think that smooshy meat (pate) looks like cat food. 😂 Honestly though, I'd probably try this version! Mushrooms, onions, cashews, what's not to like?
This is interesting though : Modern "paté" for cats and dogs was invented in the late 19th century with the food industry. Humans have been eating it for more than 2000 years, and it was a lot of work so I doubt they were feeding this to animals. Now I'm curious how civilizations like the Egyptians were feeding their beloved cats !
@@farouche8670indoor cats weren’t really a thing until cat food was invented. Before then, cats just hunted for themselves, ate pests around their territory, and were sometimes given human leftovers
I have a feeling Modernist Pantry will be shipping the specialty gels on back-order for months, because everyone's seen that video--MP also posted one--and there's a run on the ingredients! Thanks for making this with your own modifications, which we can trust because of the care you take for recipes. I am intrigued by this pâté, as I haven't had the animal one since childhood, when my mother, who otherwise indulged our culinary exploration, explained how it's made. Thanks, Mom, you had no idea that would help set me on the road to veganism! Thanks for posting!
look into making legume tofu, or burmese tofu. once you have a base recipe for it, you can mix in whatever herbs and spices you want and it can make for an incredible sandwich ingredient.
I used to make a paté de pois gras - made from marrowfat peas. Like hummus, except mushy peas, hemp oil, lime juice, cashew butter, apple mint, tarragon, juniper berries, salt. Nothing like its rhyming atrocity but the peas are essential to the pun.
We made a bunch of faux foie gras this November. I started with the chef steps recipe and eventually went with the French ladies recipe (the one with the 30 days to vegan.) I actually tried it with different nuts and the favorite was the pistachio version. Thank you for making this!
I feel like mace instead of nutmeg might work a tiny bit better. English pate has mace in it which is the exterior the nutmeg and has a very slightly more black pepper kind of taste, incase you've never tried it. You only need a tiny amount as it's very strong! I'm definitely trying this though, looks very good
In the past I've made the faux gras that BOSH! and their French guest put out on their channel, that's also delicious. Every cook adds their own something special to this kind of recipe, which over time becomes their 'regional specialty'. So glad you showed your compassion by highlighting the saving of the ducks and geese, really liked that. Happy hols!
Agar agar rhymes with logger logger. This is how it’s pronounced by my Filipino friends, who speak Tagalog, which is related to Malay, which is the source of the word.
Weird that this has come up now. I made a mushroom pate the other day. it was basically firm tofu mushrooms and onions, with all the normal vegan seasonings and it was incredible. It had everything that I used to love about pate. I'm going to make it again for the Christmas day starter.
As a French from a region in the south of France where foie gras is produced a lot, I must say the texture of this does look a LOT like foie gras mousse, not actual foie gras. I'd love to try to compare so I will give it a go!
Agreed, people who say this looks like foie gras have never had real foie gras. It's not really spreadable (and it's frowned upon to spread it on bread, you have to just put a slice on the toast, it is not paté). Foie gras mousse is a much lower quality product, usually industrial/mass-produced, like the Rougié one on the ChefStep video, the flavour is nowhere near as intense, and the texture is completely different.
This recipe is absolutely spot on! To resolve the soft texture issue, I placed the pre-soaked mushrooms in a cheesecloth and squeezed out all the water. The result? Perfect texture-100% identical to the real thing!
When I was a kid I used to like liver pate or liver sausage spread for my school lunch sandwiches. Recently I developed a quinoa pate that I think works really well. It gives it a slight graininess that some of the old more expensive pates had.
So I haven't made it in a while. Been living in limbo, waiting to move, with a lot of my stuff packed in storage, including the recipe card I made for it, to work around my failing memory in my declining years. So a rough outline here, and when I unpack the box, I will make an effort to update. I use rainbow quinoa for a good color. Red is good too. So the herbs...sage, rosemary, thyme ,parsley, oregano, basil. ...any combination, but tarragon is the herb that makes it. Mushrooms cut finely or food processor diced...fried lightly in an abundance of solid vegan butter. This sets the pate. Two stages. Fry n a bit of the butter add salt, pepper paprika minced garlic and finely chopped walnuts...add red wine, a touch of balsamic and reduce. Then add herbs and rest of vegan butter. Blend in food processor with nutritional yeast, chickpea miso and Dijon mustard. If you want that really fatty pate feel add more butter.. you can leave it course, which I prefer, or blend until smooth. Put in fridge to set. Taste matures after a day or two.
Interesting. Making the ChefSteps original version for Thanksgiving...soaking the cashews right now... I'm a real foie gras addict, but if this is as good as everyone says, I'm all for it
Hey considering it's not cheese and doesn't need to be that firm you should try just using a bit more starch instead of agar altogether (which is considerably more expensive and harder to find than starch). I think the result will be not that far off
I saw a bunch of Faux Gras products in Romania when I was there over Christmas. I believe they were made from cashew. It was so eerie to see because it looked so real. I was kinda out off because I had worked with foie gras before in kitchen. It's basically a piece of butter with veins in it. :'(
I am glad you didn’t get your low and high- acyl gellan gum. I found their recipe and wanted to make it. But, I couldn’t have any, and It’s quite expensive ! I was hoping for a substitute and thought about Agar-Agar, but there again I couldn’t come up with the quantity. And then, you came along ! Thank you ! You are genius 😎👍🏽👏🏽👏🏽👏🏽🙏🏼
there are a lot of animal based products that I try just once or twice to know what the experience is like. I have always regretted that I would never be able to try fois gras even casually once and feel ok about it, so this is huge for me. definitely want to try it thanks
Hi ! French subscriber here 😊🇨🇵 I try and taste this reciepe today. I must say that i'm a meat eater and that I eat foie gras (please don't come at me). I was really impress by this reciepe ! Unfortunatly my blender is not as powerful as yours so the result was a little bit grainy. I have to say that i think that i will continue to eat real foie gras sometime but i have to say that this reciepe is really good and i rather eat this than bad or average foie gras ! And i will also said that to me it's better than the other alerternative to foie gras that i tried ! Bonne continuation et bonjour de France !
Sadly i have had foie gras, but it was seared and came with a raspberry & blackberry thick jam. So, do you think this could be seared? Ive played with mushroom foie pretty decen as i wouldnt consume the real th i ng again
Thanks for a great video! Do you need a blender that emits heat? Is there any way to do it with a regular blender? Like, putting it back in the saucepan after blending?
I dont, I was quoiting a pretty popular chef that eats Foie Gras and had other chefs including French chefs try it for their reaction that is all linked in the video and described in the first 30 seconds or so of the video.
It looks phenomenal! ❤ The foie gras I had before was a little firmer I think, but not by much and I will definitely try this recipe. Foie gras is sort of crumbly in my experience, and it melts in the mouth (you're supposed to cut bits and put them on gingerbread or toast, not spread it). Yes I had foie gras before going vegan, I'm french, it's there every December 😓
Aww chef steps.. they made a fab recipe. Nice to see you testing it for us and innovating it . It looks delicious. I never had the animal version before thankgod, but would totally make this and serve it to people and I think itd be a hit. I researchef this ingredient they use.. it seems agar agar would be fine as a sub.Thats all I have and would love to give that a try
If you think this is too much work remember: 1. Also raising an animal to end up in a plate is a lot of work, you skip this work because of the market but other communities absorb that cost 2. The suffering that ducks endure for us to create foie gras is damn awful 3. This in fact looks delicious
Love this, I want to replicate this for Christmas! Do you think I could use guar gum instead of xanthan? That's what I have on hand. I'm not really a hydrocolloid expert, but I'd prefer to use what I already own.
My grandma used to make liverwurst pate when I was a kid, and I loved it. Thinking about it now makes me wanna barf, but I still like the idea of a vegan pate.
I made this it is pretty close to actual foie gras. Yes you can tell and the color and texture is a bit different. Still a totally legitimate substitute. I will still eat goose foie gras but will also make this for my friends who are vegan or don’t want to eat it because of their standards
I haven't watched since 2020 or so and my god dude did you make hell of a transformation. I literally thought it was your identical twin in the video because I expected you to look like you used to. I hope that doesn't come off as insulting or something. I'm just on my fitness journey as well right now and it's impressive to see!
As a Culinary Art student i went to a French Duck farm and wasn't sure how i felt about it. They didn't looked abused but what did i know i was just there for that morning and didn't witness force feeding. Also I'm not someone to protest a dish being made. I just generally like animals and I always want to respect the animals we cook and hope they wouldn't be heavily abused before we eat them. I personally use to like duck confit not Foie gras. I don't even remember how either taste. I've been Prescaterian for years now but as someone trained in French cuisine I'm curious how this tastes.
What makes it "better" if they are or are not abused before being killed? Shouldn't animals get to enjoy their lives without being ended if we can just not torture & kill them?
@@Ginonth Well for context humans have always hunted cows deer chickens ducks all of them so I prefer any animals we eat to be treated well before we eat them of course you can disagree and decide not to eat them but many will keep eating them and I was saying it matters how we treat the animals we decide to eat. Your making a declaration of not eating them isn't everyone's reality. For me I'm personally Prescaterian but like I said I went to a French cooking school and it's a cooking style that probably will never be vegan. Force feeding duck is why people started being against this dish so that's the lane I was commenting on.
@@Ginonth it's better not to abuse an animal your consuming for sustenance. You've already planned it will die so why be cruel. Sorry I thought I did answer it. I thought you were asking me this relating to what I was talking about. Because the ducks treatment is an issue for many people. But you're just wanting an answer to a question gotcha.
I think Rübenkraut (sugar turnip molasses, for the non Germans) is closer to blackstrap than the rather light, liquid sugar cane syrup you can buy for cocktails etc here. But even Rübenkraut is quite a bit sweeter than blackstrap and also is a bit less bitter and has less liquorice aroma than blackstrap. Don't know if you can really switch them in a recipe where you can't cut out some sugar at another point.
I'm so glad you made this video. I saw the chef steps video and those gelling items are not practical or easily accessible which was disappointing because I was excited to make this. Agar and xanthan gum I always have so now I will make it 🙂
Sorry guys, foie gras never has a cinnamon taste. It's hard and not really spreadable. Anyway, great for trying the recipe. I have had so many times foie gras for Christmas and New Year's Eve with the traditional champagne, never thinking of the animals like most of my French compatriots. Now I make my own vegan foie gras.
As someone born vegetarian choosen to be vegan, this still looks delicious as a savory spread thingy and I just KNOW that an omnivore would be more grossed out at the plant version than the actually horrific version because the old version they could comprehend 😭💔
I am literally eating chicken nuggets made from actual chickens RN, and I think this "pate" looks like an absolutely delicious alternative. I wouldn't be OK with calling it a "pate" but it is absolutely something I would serve to a veg-friend. I would probably look for a way to incorporate it into a meat-based dish, either as a side or core-component.
Interesting! I've never had fois gras either. I do remember eating Oscar Myers liverwurst as a kid. I wonder if it's just a less cheap version of that.
Thanks for trying the recipe!!!
I was just about to get triggered about the "my Vegan Pate" title, until he did mention he got it from you guys.
Credit in comments is nice too 👀 this definitely feels like a rip without watching for credit.
Thank you for making it!! So glad you guys were willing to give some alternatives a try... You really helped make a big step forward!
@@SauceStacheIs the recipe posted anywhere? It's hard to get an ingredient list by watching the video.
@@BrandoEats agreed, and what's more is the word "my" in the title makes no sense
Even chefs that don’t cook plant-based food need to play around with this recipe. This is actually a massive deal.
All chefs need to cook plant based. Our future is vegan.
@@pinkiepinkster8395no it's not
@@pinkiepinkster8395Nope
@@pinkiepinkster8395 try saying that to someone on a low FODMAP diet, someone who has diverticulitis, someone with severe allergies to nuts…How about you mind your own stomach and we will all mind our own. 🤙
@@innocentnemesis3519It's true the future would most likely not be vegan. But you need to chill the f out dude! 😂
As a French person who grew up around a sh*t ton of foie gras but who never ate it because I liked gooses too much, I will finally be able to not be the odd one out this Christmas!
You'll love this!!! Thank you
Geese lmfao gooses 😂
@@bandofmountains care to translate in French for us ;)
@@Stardust065wasn’t hating but the plural of goose is geese. I would imagine it’s not funny unless you’re very familiar with the English language but “gooses” is a funny non-word lol
@@bandofmountains na, Du bist ja leicht zu amüsieren. How old are you? 14? 15?
Molasses is one of my secret weapons in my marinades to give that iron and meaty flavor. An ingredient worth experimenting with for sure.
It really is such a great ingredient to keep in the pantry. You can add some great complex flavors using it
@@SauceStache I saw someone recommend tinned black olives because they use ferrous gluconate (E579 in the EU) to "impart a uniform jet black colour" to the tinned produce. Might be worth investigating, unless it was you who told me 😂
Edit: it was a burger recipe!
I used to love truffle foie gras my dad always brought from trips to Paris so I made quite a few vegan versions of it and they were so so good! It is all about the umami, hint of konjac and the perfectly velvety texture. And to me, the plant based versions are equally as satisfying! I ma glad you enjoyed it too :D
The konjac would work great fro texture!! what a grate idea!!! Yeah there are a lot of versions that are equally good, it's definitely something I hope more non plant based chefs experiment with! The possibilities for different flavors and textures are wild here!
I've been making a really good one with lentils and the right spices since I was a kid. I just turned fifty nine november 18. My mom let me cook when I had to pull a chair up to the stove to reach it. It's like I was born a little adult. A little adult that didn't eat animals and perplexed my family. Thanks for doing this. Sometimes it's these things that keep people from changing over to Stop teaching the animals. You did an awesome job!😊
That sounds amazing!! and thank you so much. I also grew up pulling a chair up to the stove!!! Love that
Did you use mace? I was just thinking about spices myself
@@lisalouise999 in the chefsteps vid, they briefly mention some of the spices, but i can't remember which now. mace is a fantastic addition to pate
Can you share the lentil recipe? I can’t eat cashews.
@@SauceStache❤😊
OK, this is one of the most insanely best things I've ever made. Crazy! Did not have xantham gum so I upped the tapioca to 2g. Worked fine. I'm kind of stunned how good it is. I had fois gras a zillion years ago and, while I don't remember the taste, this texture is spot on. Terrific job on this one!
I’m a meat eater, stumbled this video by accident, and I have to say I’m very happy to see someone this passionate about vegan food, to be so creative and determined to make a conscious forward recipe of something that is a very sadistic industry at times, it’s great.
Even though I’ll keep eating meat, I can seriously appreciate the effort and thought put into this, cheers.
Love your comment; it shows a bit of the good side of humanity we still have. I don't mean to be rude, but the animal agriculture industry is ALWAYS sadistic, not just 'at times'. Simply put yourself in the animal's position and you'll find yourself not wanting to participate in any of that anymore. Sending you my best.
@@FonGomez We also shouldn't forget that this industry is also riddled with poor working conditions as well, and few people bring up this issue as well, the pay tends to be horrible, the environment is full of hazards, like the risk of slipping in the blood of the carcasses while carrying something heavy, the cold environment that is expected from such a place (specially when talking about warm countries), the very repetitive and fast movements required to keep up with the demand, specially when talking about the chicken industry, the risk of maiming yourself on some saw, grinder, or knives, with the latter aggravated by how exhaustive and mind-numbing the work itself is.
I think it is the most brutal industry that could exist, and I'm not vegan myself, though I'm trying to look for alternatives to reduce meat consumption, despite how hard it is
@@LuizHenrique9406 Yeah, I agree 100%. Sometimes the people working there are illegal immigrants who will end up struggling with severe PTSD sooner or later. Regarding your last sentence, is it harder for you to look up alternatives and adjust or for the animals that must go through through hell because of your choices? It sounds like you're trying to find the right way to do the wrong thing when you could just stop. Hope you do the right thing
I’ve tasted actual foie gras, so I can’t wait to try this. Last time I made a faux gras, it tasted like peanut butter. I intend to try this recipe. Thanks for the agar-agar/xanthan replacement hacks for gellan. I thought the real deal was made using goose liver. Here in Quebec, all we used to have 20 or so years ago was the goose variety.
Goose or duck for fois gras
I would put that on my charcuterie board. I like this version better than the real thing. That looks great and meaty.
IT was Super good!! thank you! If you make it, enjoy!!
I will never not think that smooshy meat (pate) looks like cat food. 😂 Honestly though, I'd probably try this version! Mushrooms, onions, cashews, what's not to like?
It was SOOOO GOOD!!! Thank you!
This is interesting though :
Modern "paté" for cats and dogs was invented in the late 19th century with the food industry.
Humans have been eating it for more than 2000 years, and it was a lot of work so I doubt they were feeding this to animals.
Now I'm curious how civilizations like the Egyptians were feeding their beloved cats !
In France we call it "pâté pour chat/chien", so there's no difference
Most of our pâtes smell the same
Most cat food literally is paté. It says it right on the can. Its basically the same thing 😂
@@farouche8670indoor cats weren’t really a thing until cat food was invented. Before then, cats just hunted for themselves, ate pests around their territory, and were sometimes given human leftovers
I have a feeling Modernist Pantry will be shipping the specialty gels on back-order for months, because everyone's seen that video--MP also posted one--and there's a run on the ingredients! Thanks for making this with your own modifications, which we can trust because of the care you take for recipes. I am intrigued by this pâté, as I haven't had the animal one since childhood, when my mother, who otherwise indulged our culinary exploration, explained how it's made. Thanks, Mom, you had no idea that would help set me on the road to veganism! Thanks for posting!
A vegan pate really expands the world of vegan banh mi.
look into making legume tofu, or burmese tofu. once you have a base recipe for it, you can mix in whatever herbs and spices you want and it can make for an incredible sandwich ingredient.
I used to make a paté de pois gras - made from marrowfat peas. Like hummus, except mushy peas, hemp oil, lime juice, cashew butter, apple mint, tarragon, juniper berries, salt. Nothing like its rhyming atrocity but the peas are essential to the pun.
We made a bunch of faux foie gras this November. I started with the chef steps recipe and eventually went with the French ladies recipe (the one with the 30 days to vegan.) I actually tried it with different nuts and the favorite was the pistachio version. Thank you for making this!
@amys3168, which version did you try with pistachio if you don’t mind sharing? Thanks!
Which version do you prefer Chef Step or La Petite Okara? Thanks for letting us know!
If you cook down wine cap mushrooms you will get an iron taste that is striking. So it might be an appropriate mushroom for this recipe.
Its pronounced fwah grah but i love that youre saying it like faux gras 😊
I feel like mace instead of nutmeg might work a tiny bit better. English pate has mace in it which is the exterior the nutmeg and has a very slightly more black pepper kind of taste, incase you've never tried it. You only need a tiny amount as it's very strong! I'm definitely trying this though, looks very good
For people who are looking to source mace, your best bet is trying a local Indian grocer.
In the past I've made the faux gras that BOSH! and their French guest put out on their channel, that's also delicious. Every cook adds their own something special to this kind of recipe, which over time becomes their 'regional specialty'. So glad you showed your compassion by highlighting the saving of the ducks and geese, really liked that. Happy hols!
Agar agar rhymes with logger logger. This is how it’s pronounced by my Filipino friends, who speak Tagalog, which is related to Malay, which is the source of the word.
Weird that this has come up now. I made a mushroom pate the other day. it was basically firm tofu mushrooms and onions, with all the normal vegan seasonings and it was incredible. It had everything that I used to love about pate. I'm going to make it again for the Christmas day starter.
Sounds yummy. 😋
As a French from a region in the south of France where foie gras is produced a lot, I must say the texture of this does look a LOT like foie gras mousse, not actual foie gras.
I'd love to try to compare so I will give it a go!
Agreed, people who say this looks like foie gras have never had real foie gras. It's not really spreadable (and it's frowned upon to spread it on bread, you have to just put a slice on the toast, it is not paté). Foie gras mousse is a much lower quality product, usually industrial/mass-produced, like the Rougié one on the ChefStep video, the flavour is nowhere near as intense, and the texture is completely different.
This recipe is absolutely spot on! To resolve the soft texture issue, I placed the pre-soaked mushrooms in a cheesecloth and squeezed out all the water. The result? Perfect texture-100% identical to the real thing!
You didn’t link to this recipe on your site and I can’t find it there.
Secretly happy that the specialty ingredients didn't arrive in time... excited to try it!
When I was a kid I used to like liver pate or liver sausage spread for my school lunch sandwiches.
Recently I developed a quinoa pate that I think works really well. It gives it a slight graininess that some of the old more expensive pates had.
oooooh, share the recipe??
I went to reply. But my dogs wanted attention. Hold that thought. Will get back to you
So I haven't made it in a while. Been living in limbo, waiting to move, with a lot of my stuff packed in storage, including the recipe card I made for it, to work around my failing memory in my declining years.
So a rough outline here, and when I unpack the box, I will make an effort to update.
I use rainbow quinoa for a good color. Red is good too.
So the herbs...sage, rosemary, thyme ,parsley, oregano, basil. ...any combination, but tarragon is the herb that makes it.
Mushrooms cut finely or food processor diced...fried lightly in an abundance of solid vegan butter. This sets the pate. Two stages. Fry n a bit of the butter add salt, pepper paprika minced garlic and finely chopped walnuts...add red wine, a touch of balsamic and reduce.
Then add herbs and rest of vegan butter.
Blend in food processor with nutritional yeast, chickpea miso and Dijon mustard. If you want that really fatty pate feel add more butter.. you can leave it course, which I prefer, or blend until smooth.
Put in fridge to set. Taste matures after a day or two.
I really hope this takes off. As horrible as all factory farming is - force feeding is *especially* awful - it just needs to end.
Yum! This got me wondering if you could make a plant based liverwurst spread. I used to love that as a kid.
I used to eat Braunschweiger on toasted rye bread sandwiches for lunch as a kid. I've missed it greatly and would love a vegan option.
Sure you can. It’s quite easy and just look for a recipe. There are so many out there. I make mine based in lentils.
Omg I used to love Braunschweiger too!! I want to try this!!
Looove it!
There is a german Brand called rügenwalder Mühle that makes a vegan one - you cant Taste the difference!
Interesting. Making the ChefSteps original version for Thanksgiving...soaking the cashews right now... I'm a real foie gras addict, but if this is as good as everyone says, I'm all for it
Please report back how it was for you compared to an original Foie-gras.
I love foie gras as well, but I’m intrigued to try this one. 😊
@@SuntoucherAlex It's definitely in the ball park, although I would probably guess it was chicken liver if tasted blind. Definitely a cool recipe
Hey considering it's not cheese and doesn't need to be that firm you should try just using a bit more starch instead of agar altogether (which is considerably more expensive and harder to find than starch). I think the result will be not that far off
I saw a bunch of Faux Gras products in Romania when I was there over Christmas. I believe they were made from cashew. It was so eerie to see because it looked so real. I was kinda out off because I had worked with foie gras before in kitchen. It's basically a piece of butter with veins in it. :'(
WOW "a piece of butter with veins in it" is a very vivid description. I never ate it before I went veg but that just sounds disgusting 😵
Wo finde ich das Rezept?
„So…neither of us actually has had foie gras…“
Havent seen your videos in a few months. Crazy how much weight you lost. Congrats!!!!
Thank you so much!
I am glad you didn’t get your low and high- acyl gellan gum. I found their recipe and wanted to make it. But, I couldn’t have any, and It’s quite expensive ! I was hoping for a substitute and thought about Agar-Agar, but there again I couldn’t come up with the quantity. And then, you came along ! Thank you ! You are genius 😎👍🏽👏🏽👏🏽👏🏽🙏🏼
I can't believe how good this is! We have just tasted the result and I lost my words. So grateful for this recipe. 😊😊
there are a lot of animal based products that I try just once or twice to know what the experience is like. I have always regretted that I would never be able to try fois gras even casually once and feel ok about it, so this is huge for me. definitely want to try it thanks
Looks great! I've made a mushroom pate for years and top it with red onions reduced in balsamic for a nice addition, love the smoothness of this one!
Can this be done with an immersion blender?
Give a duck - make vegan foie gras.
I could see this being amazing on a banh mi!
Hi !
French subscriber here 😊🇨🇵
I try and taste this reciepe today. I must say that i'm a meat eater and that I eat foie gras (please don't come at me). I was really impress by this reciepe !
Unfortunatly my blender is not as powerful as yours so the result was a little bit grainy.
I have to say that i think that i will continue to eat real foie gras sometime but i have to say that this reciepe is really good and i rather eat this than bad or average foie gras !
And i will also said that to me it's better than the other alerternative to foie gras that i tried !
Bonne continuation et bonjour de France !
Sadly i have had foie gras, but it was seared and came with a raspberry & blackberry thick jam. So, do you think this could be seared? Ive played with mushroom foie pretty decen as i wouldnt consume the real th i ng again
I haven’t seen a video from you in a while. You look amazing, healthy & happy . Good for you
Thank you sooo much!!!
Thanks for a great video! Do you need a blender that emits heat? Is there any way to do it with a regular blender? Like, putting it back in the saucepan after blending?
Ah a French we have a lot of store bought Foie gras alternatives already, but if I find the time I'd love to make my own this christmas :)
If you mix agar agar with Konjak gum you get the effect you are looking for.
As someone who's actually had various pates you nailed the texture. Can't judge the taste of course, but seems like that'd taste great anyway.
If you never had it, how do you know it is good enough to replace actual foie gras?
I dont, I was quoiting a pretty popular chef that eats Foie Gras and had other chefs including French chefs try it for their reaction that is all linked in the video and described in the first 30 seconds or so of the video.
It looks phenomenal! ❤ The foie gras I had before was a little firmer I think, but not by much and I will definitely try this recipe. Foie gras is sort of crumbly in my experience, and it melts in the mouth (you're supposed to cut bits and put them on gingerbread or toast, not spread it).
Yes I had foie gras before going vegan, I'm french, it's there every December 😓
Also a lot of recipes have nutmeg and them from the really old cookbox, but not the spices that you've said like ginger?
Take some Quatre Épices…
Aww chef steps.. they made a fab recipe. Nice to see you testing it for us and innovating it . It looks delicious. I never had the animal version before thankgod, but would totally make this and serve it to people and I think itd be a hit. I researchef this ingredient they use.. it seems agar agar would be fine as a sub.Thats all I have and would love to give that a try
If you think this is too much work remember:
1. Also raising an animal to end up in a plate is a lot of work, you skip this work because of the market but other communities absorb that cost
2. The suffering that ducks endure for us to create foie gras is damn awful
3. This in fact looks delicious
I love how you say you wanted to try their recipe but you almost completely changed everything xD
How necessary is the boiling in the blender? My blender isn't powerful enough to cook.
MY MAAAAAN!!! YUMMM
MY MAAAAAAN!!!!! YEAH this is WILDLY good!!!
How can you replicate something without ever having tried the original?
Because I followed a recipe?? I talk about it in depth.
Faux pâté de foie gras. Absolutely brilliant. ❤
since becoming vegetarian 7 years ago, one of the rare and few meat dishes i truly miss is foie gras. this looks amazing! can't wait to try it.
Love this, I want to replicate this for Christmas! Do you think I could use guar gum instead of xanthan? That's what I have on hand. I'm not really a hydrocolloid expert, but I'd prefer to use what I already own.
My grandma used to make liverwurst pate when I was a kid, and I loved it. Thinking about it now makes me wanna barf, but I still like the idea of a vegan pate.
Putting this in my back pocket for Christmas!
Anyone know how long this will keep in the fridge? Will it be ok if I make it on Friday and serve on Monday?
As a French I would say, Maybe you can improve the taste by adding crushed pepper and salt on top it’s the Classic way to season foie gras
Can't wait to try this. Making it for xmas for a pre xmas day nibbles!
I would've kept the broth and used it instead of water!
What scale are you using? Mine isn't precise for the small amounts.
I made this it is pretty close to actual foie gras. Yes you can tell and the color and texture is a bit different. Still a totally legitimate substitute. I will still eat goose foie gras but will also make this for my friends who are vegan or don’t want to eat it because of their standards
Makes me sad that you are still going to cause torture to geese. No anger towards you just sadness
Finally!! The missing ingredient for my vegan bahn mi! Thank you so much!
4:04 Does Sauce Stache say how much water to add? Or does it not matter? I'm hoping to make this tomorrow night.
275 ml! He mentioned it at 3:44 😊
@@hollymcewan6126 Thanks! Not sure how I missed that!
What is the second gum? The first is agar agar and the other one? 🤔
Xanthan gum🙂 Used a lot in gluten free baking.
@@juliettestofmeel Thanks a lot. I almost suspected it.
What could you use to replace the alcohol?
This is wonderful ! Thank you !! I look forward to trying it.
@saucestache which blender do you use?
I haven't watched since 2020 or so and my god dude did you make hell of a transformation. I literally thought it was your identical twin in the video because I expected you to look like you used to. I hope that doesn't come off as insulting or something. I'm just on my fitness journey as well right now and it's impressive to see!
Is there a written version of the recipe?
As a Culinary Art student i went to a French Duck farm and wasn't sure how i felt about it. They didn't looked abused but what did i know i was just there for that morning and didn't witness force feeding. Also I'm not someone to protest a dish being made. I just generally like animals and I always want to respect the animals we cook and hope they wouldn't be heavily abused before we eat them. I personally use to like duck confit not Foie gras. I don't even remember how either taste. I've been Prescaterian for years now but as someone trained in French cuisine I'm curious how this tastes.
What makes it "better" if they are or are not abused before being killed?
Shouldn't animals get to enjoy their lives without being ended if we can just not torture & kill them?
@@Ginonth Well for context humans have always hunted cows deer chickens ducks all of them so I prefer any animals we eat to be treated well before we eat them of course you can disagree and decide not to eat them but many will keep eating them and I was saying it matters how we treat the animals we decide to eat. Your making a declaration of not eating them isn't everyone's reality. For me I'm personally Prescaterian but like I said I went to a French cooking school and it's a cooking style that probably will never be vegan. Force feeding duck is why people started being against this dish so that's the lane I was commenting on.
@@dominique2o06 So you are just ignoring my questions? Okay.
@@Ginonth it's better not to abuse an animal your consuming for sustenance. You've already planned it will die so why be cruel. Sorry I thought I did answer it. I thought you were asking me this relating to what I was talking about. Because the ducks treatment is an issue for many people. But you're just wanting an answer to a question gotcha.
@@Ginonth
I then see no reason for me to refrain from celebrating the life of the duck who gave his life for all to enjoy. Bless his little heart.
I am so hyped for this thank you!!
what is the ingredient between agar agar and tapioka?
xanthan gum
THIS! is what i was looking for
is black-strap molasses the same as syrup from cane? Can't find anything other than that in germany 🤔
I think Rübenkraut (sugar turnip molasses, for the non Germans) is closer to blackstrap than the rather light, liquid sugar cane syrup you can buy for cocktails etc here.
But even Rübenkraut is quite a bit sweeter than blackstrap and also is a bit less bitter and has less liquorice aroma than blackstrap. Don't know if you can really switch them in a recipe where you can't cut out some sugar at another point.
@@inkenhafner7187 might it be like Zuckerrohr Melasse from Alnatura?
This was awesome!! Is there anyway you can do a vegan scrapple?! I would love to see your interpretation
My blender doesn't boil things. What is this machine?
Boy did you just discard shiitake broth 1:22
I'm so glad you made this video. I saw the chef steps video and those gelling items are not practical or easily accessible which was disappointing because I was excited to make this. Agar and xanthan gum I always have so now I will make it 🙂
How do you save a duck? They live to be 100 or something?
Most ducks live to around 10 years old, ducks raised for foie gras live to be around 3 months old.
try the trrue foie gras it's fantastic...
I've tired the recipe. It has nothing to see with the real experience but it totally worth it. 👍
"Faux gras..." I like that! 😊
Wow this is awesome thanks for sharing your recipe @Sauce statche
Thanks for watching!!
Looks incredible... I m gonna try this!
I bought some feaux gras. Can’t wait to try it.
Sorry guys, foie gras never has a cinnamon taste. It's hard and not really spreadable. Anyway, great for trying the recipe. I have had so many times foie gras for Christmas and New Year's Eve with the traditional champagne, never thinking of the animals like most of my French compatriots. Now I make my own vegan foie gras.
water your plants with the water you put down the drain. No need to waste good stuff!
Would never even have thought about vegan foie gras. That’s wild!
Love all your videos man ❤❤
As someone born vegetarian choosen to be vegan, this still looks delicious as a savory spread thingy and I just KNOW that an omnivore would be more grossed out at the plant version than the actually horrific version because the old version they could comprehend 😭💔
I am literally eating chicken nuggets made from actual chickens RN, and I think this "pate" looks like an absolutely delicious alternative. I wouldn't be OK with calling it a "pate" but it is absolutely something I would serve to a veg-friend. I would probably look for a way to incorporate it into a meat-based dish, either as a side or core-component.
@@DogeDelecto I wouldn't be OK with calling it a pate 😭 better not call peanut butter butter either. Nut blend ☠️
This looks really good!
Interesting! I've never had fois gras either. I do remember eating Oscar Myers liverwurst as a kid. I wonder if it's just a less cheap version of that.
Never had it, but this is delightful? Lol