Vegan Cretons
A traditional French Canadian spread, this lentil version is perfectly spiced with clove, cinnamon, and nutmeg. Serve for breakfast on a thick slice of toast with a little bit of mustard.
Ingredients
- 1½ cup red lentils
- ½ cup quick cook oats
- 2 tablespoon vegan butter
- ½ onion, finely diced
- 4 cups vegetable stock
- 1 cup water as needed
- 5 tablespoons Dion cretons spices
- ½ teaspoon cinnamon
Instructions
- In a medium-sized saucepan, add vegan butter, and half of a finely diced onion. Sprinkle with salt, and cook over medium heat until just translucent, about 3 minutes.
- Add the lentils and oats to a high-speed blender, and blend until no (or very few) lentils are left whole.
- Add the lentil/oat mixture to the saucepan along with 4 cups of stock, 5 tablespoons of the Dion cretons spices, and 1/2 teaspoon of cinnamon. If using the spice blend, add one tablespoon at first and test for potency as the cretons cooks, adding more if needed.
- Cook over medium-low heat, stirring frequently. Add more water so nothing sticks, and the lentils move freely in the saucepan. I added about an additional cup as it cooked.
- Cook uncovered for approximately an hour, stirring regularly to ensure nothing sticks. Once the lentils are completely cooked, taste for seasoning and add a sprinkle of salt and pepper if needed.
- Transfer the hot cretons to a storage container, and top with 1 tablespoon of melted vegan butter. This mimics the “fat” layer found on traditional cretons.
- Refrigerate overnight, and serve with toast and plenty of yellow mustard. Store in airtight containers in the refrigerator for upto 5 days.