In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian descent) is a pate-like pork spread containing onions and spices.

Although it is usually spread on toast as part of a traditional Quebec breakfast, it also serves as an appetizer on crackers or baguette slices or as a hearty sandwich filling when you’re headed out to the woods with your axe to play lumberjack. You won’t miss the meat in this plant-based version.

A dab of mustard, a few cornichons or gherkins, flaky sea salt and cracked black pepper all are complementary garnishes.


1 cup texturized vegetable protein

1 cup plain unsweetened nondairy milk

1/2 cup water

1 tsp. beef-flavored bouillon powder

1/4 cup refined coconut oil

1 1/2 cups chopped onions

3 cloves garlic, chopped

1/2 tsp. ground cloves

1/2 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. soy sauce

Several grinds of black pepper

1/4 cup fine dry breadcrumbs


1. Place the TVP, milk, water, and bouillon powder in a microwave-safe bowl and microwave for 3 minutes. Set aside for 15 minutes, stirring occasionally.

2. In a sauté pan, heat the coconut oil over medium heat and then add the chopped onions. Cook and stir continuously for 10 minutes, until the onions are slightly browned. Then add the garlic and cook for another 2 minutes.

3. To the sauté pan, add the TVP mixture, cloves, allspice, nutmeg, cinnamon, soy sauce, and black pepper. Cook and stir continuously for about 10 minutes until the mixture is well browned. Stir in the breadcrumbs. Remove from the heat and let cool somewhat.

4. Add the mixture to your food processor and process on high until completely smooth, stopping now and then to scrape down the sides. Transfer the pate to a crock or mold and chill thoroughly for at least 4 hours.