“Chicken” cretons

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“Chicken” cretons

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Adjust Servings:
1 tablespoon Dried onion
2 tablespoons Vegetable butter
1 teaspoon ground Thyme
1 teaspoon Italian spice mix
1 teaspoon ground Sage
1 pack natural Tempeh
1/4 cup Breadcrumbs
1 teaspoon Sea salt
2 cups Water
1 teaspoon Vegetable powder
1 tablespoon Agar agar

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

For a typical Canadian breakfast, try this "chicken" cretons spread on piece of toasted bread and a layer of mustard!

  • 25 minutes
  • Serves 8
  • Easy




Cretons is a typical Canadian spread made of meat, onions, and spices, typically eaten cold on toast. Here, we have recreated the look and feel of cretons with natural tempeh.

You can prepare this “chicken” cretons by tossing all the ingredients (except for the agar agar) in a sauce pot and cooking it for 20 minutes over low heat. Add the agar agar, wait for the jelly to form, then take off the heat and transfer to one or more glass jars. Allow to cool down at room temperature before closing the jars with a lid.

Refrigerate and enjoy as a spread on a slice of toasted bread and a layer of mustard.

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20 minutes

Cook all ingredients

Thinly dice the tempeh. Transfer to a sauce pot together with all the other ingredients, except for the agar agar. Put on the fire, bring to the boil, and cook for 15 minutes over low heat, stirring occasionally. Add the agar agar, stir well until it starts to thicken, then take off the heat.

5 minutes

Transfer to jars

Transfer the cretons to one or more jars (make sure they can take the heat), and set aside to cool down until they're at room temperature without the lid. Then, cover with a lid and put in the fridge (ideally overnight) before using.



For a typical Quebec breakfast, serve your cretons on a slice of tasted bread and a layer of Dijon mustard.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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