Plant Based Creton Recipe

Dear French-Canadians, please do not consider this a blasphemous insult to your beloved pork spread, and please do not disown me! This is the meat-free, dairy-free, gluten-free version that will allow so many more people to be able to enjoy it more often - and who knows, maybe you'll even like it too! 

Plant Based Creton


  • 3 Cups, dry French 'De Puy' lentils (or black or green) 

  • 1 lg. Onion

  • 3 Tbsp Olive oil 

  • ¾ tsp Salt 

  • 1 clove Garlic, or 1 tsp minced 

  • 2 tbsp Mustard, your favourite 

  • 1 Tbsp Psyllium husk 

  • ¼+ tsp Pepper 

  • ¼ tsp Allspice 

  • ¼ tsp Cloves, powder 

  • 1 tsp Cinnamon 


  1. This is a vegetarian take on the traditional French-Canadian recipe which is made of rich fatty pork and bread crumbs. Although the ingredients look simple, try not to judge a book by it's cover until you taste it - it's delicious on toast!!! 

  2. Soak the lentils overnight if possible, in clean water. 

  3. Drain them and add to a saucepan with fresh water at least 2cm above the lentils. 

  4. Bring to a boil, then reduce the heat to medium with the lid off and allow to gently boil for approx. 15 min. or until soft. 

  5. Drain any excess liquid from the lentils. 

  6. Finely dice the onion (or TM speed 5 for 1 sec.) and saute it in a small saucepan with the oil and salt until it begins to caramelise, over medium heat (or TM 12min. 105°, speed 1). 

  7. Put the caramelised onions, cooked lentils, and all other ingredients into a mixing bowl. or food processor. 

  8. Gently mash with a potato masher, or blitz for only 1-2 seconds in the food processor to mix it until it sticks together like a thick spread. Allowing quite a bit of texture to remain is recommended. 

  9. Enjoy warm or cold on toast, bread, crackers, or crispbreads, or see other ideas in the notes below. 


What a delicious way to get more fibre into your day, or especially your morning! I usually like piling a whole selection of ingredients on my toast, but this one I like all on it's own, with only a generous slathering of extra mustard. 

It can be eaten as a spread in sandwiches or wraps; with crackers; with corn chips; in a Buddha bowl or meal-salad. It can be added to soups to bulk it out a little; blended into a puree to thicken gravies or soups; and it can just be eaten by the spoon! 

Plant Based Creton