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Cretons végétaliens

Vegan Cretons

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. 


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
  • Salt with aromatic herbs Maison Orphéeto 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


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

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