Vegan Traditional Pork Rillettes
Transform tradition into plant-based perfection with this vegan take on pork rillettes, a quintessential French delicacy reimagined for a cruelty-free table. This recipe replaces the richness of pork with the incredible texture of shredded jackfruit and finely diced cremini mushrooms, creating a savory, spreadable masterpiece bursting with flavor. Smoked paprika, dried thyme, and a splash of dry white wine deliver deep, aromatic notes, while creamy coconut cream ties it all together. Slow-simmered to perfection and chilled for optimal flavor development, these vegan rillettes are perfect served with slices of crusty vegan bread for a rustic yet refined appetizer or snack. Whether you’re hosting a dinner party or simply indulging in a delicious treat, this elegant and easy-to-make recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 400 grams Canned young jackfruit (drained and shredded)
- 200 grams Cremini mushrooms (finely diced)
- 3 tablespoons Olive oil
- 2 medium Shallots (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 125 milliliters Dry white wine
- 125 milliliters Vegetable stock
- 4 tablespoons Coconut cream
- 1 whole Bay leaf
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (finely chopped, for garnish)
- 1 loaf Crusty bread (vegan, for serving)
Instructions
Drain and rinse the canned jackfruit, then shred the pieces using your hands or a fork to resemble pulled pork. Set aside.
In a large skillet or saucepan, heat olive oil over medium heat.
Add the finely chopped shallots and sauté for 3-4 minutes until soft and translucent.
Stir in the garlic and cook for another 1-2 minutes, taking care not to let it burn.
Add the diced mushrooms to the skillet and cook for 6-7 minutes, stirring frequently, until they release their moisture and begin to brown.
Stir in the shredded jackfruit, smoked paprika, dried thyme, ground white pepper, and salt. Mix well to coat the jackfruit and mushrooms in the spices.
Add the soy sauce (or tamari), dry white wine, and vegetable stock to the skillet. Stir well and bring the mixture to a simmer.
Add the bay leaf and reduce the heat to low. Cover the skillet and let simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, remove the bay leaf and stir in the coconut cream to add richness to the mixture. Allow the rillettes mixture to cook uncovered for another 10 minutes, or until the liquid is mostly absorbed but the mixture remains moist.
Remove the skillet from heat and let the rillettes cool slightly. Use a fork to mash the mixture gently to achieve a spreadable consistency, leaving some texture intact.
Transfer the mixture to a serving bowl or airtight container and press down firmly to compact it. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the mixture to firm up.
Before serving, garnish with freshly chopped parsley. Serve chilled or at room temperature with slices of vegan crusty bread.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7262 mg | 316% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 53.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 351 mg | 27% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3123 mg | 66% | |
*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.
