Vegan Rillettes de Porc
Indulge in the rich, savory flavors of Vegan Rillettes de Porc, a plant-based twist on the French classic that’s perfect for vegans and vegetarians who love gourmet appetizers. This recipe transforms young green jackfruit and cremini mushrooms into a tender, pâté-like spread, seasoned with aromatic spices like smoked paprika, thyme, and Dijon mustard. Simmered in vegetable broth with garlic and onion, the mixture becomes irresistibly rich, while fresh parsley adds a burst of freshness to every bite. Serve chilled with crusty bread or crackers for a sophisticated appetizer that is both comforting and cruelty-free. Ready in just over an hour, this vegan rillettes recipe is a delicious and flavorful entrée into French cuisine.
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Recipe Information
Ingredients
- 2 cans (20 oz) young green jackfruit, canned
- 8 oz cremini mushrooms
- 4 tablespoons olive oil
- 1 medium large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1 teaspoon thyme, dried
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 cup vegetable broth
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Drain and rinse the canned jackfruit. Pat dry with paper towels to remove excess moisture.
Gently pull apart the jackfruit pieces to create a shredded texture and set aside.
Clean and chop the mushrooms into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the chopped mushrooms. Sauté until they release their moisture and begin to brown, about 8-10 minutes.
Stir in the shredded jackfruit, soy sauce, Dijon mustard, thyme, smoked paprika, and bay leaf. Mix well to combine all the ingredients.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook until the jackfruit and mushrooms are tender, approximately 20-25 minutes, stirring occasionally.
Remove the lid and cook for an additional 5 minutes to allow excess liquid to evaporate. Adjust seasoning with salt and black pepper.
Discard the bay leaf and use a fork to further shred the jackfruit until the mixture resembles a coarse pâté.
Stir in the remaining 2 tablespoons of olive oil and adjust seasoning if necessary.
Transfer the mixture to a serving dish or ramekins and sprinkle with fresh chopped parsley.
Allow to cool slightly at room temperature, then refrigerate for at least 2 hours before serving to let the flavors meld together.
Serve with crusty bread or crackers as an appetizer or side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
