Preparation time: 30 minutes
Serving size: depends on the size of your bowls (refrigerate to eat more)
Creton is a classic of Quebec cuisine. Our chef revisited this classic, for our greatest pleasure and soon yours too, by concocting this 100% vegan version of the recipe. Believe us when we say this recipe is to die for. The secret to make the “freton” (faux-creton ;) ) even more realistic is to add a bit of deodorised coconut oil on top to reproduce the fat that accumulates on traditional cretons.
Ingredients:
For the Vegan Creton
- 1 cup (250 ml) red lentils
- ¾ cup (190 mL) instant oats
- ½ cup (125 ml) onions, diced finely
- 3 cups (750 ml) water or vegetable broth
- ¼ cup (65 ml) + 2 tbsp (30 ml) Deodorized coconut oil Maison Orphée
- Salt with aromatic herbs Maison Orphée, to taste
- 1 tsp (3 mL) 4 spices
- 1 tbsp (15 ml) creton spices (mix of 4 different spices: nutmeg, cloves, ginger powder and black pepper)
- ¼ cup (65 ml) nutritional yeast
For the sandwiches
- Yellow mustard with turmeric Maison Orphée, to taste
- Bread
- Marinated vegetables, to taste
- Cilantro, to taste
Preparation:
For the Vegan Creton
In oil, heat up the onions.
Add lentils and coat well in oil.
Add nutritional yeast, oats, spices, and water.
Bring to a boil then reduce heat, simmer for 25 minutes or until the lentils are cooked. Stir once in a while.
Allow to cool down. Mix half with a food processor and add to the other half to create the creton texture.
Transfer the mixture to ramekins or other containers and add 2 tablespoons of liquid coconut oil on top (once solid again it will look like a layer of fat like on traditional cretons). Leave in the refrigerator for a few hours before serving.
For the sandwiches
Use the bread of your choice and toast it.
Slather with a lot of mustard.
Spread the cretons.
Season the sandwich with the marinated vegetables and fresh herbs.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe