Vegan Rillettes de Porc

Transform your appetizer game with this deliciously savory *Vegan Rillettes de Porc*, a plant-based twist on the classic French delicacy. Featuring tender young green jackfruit and earthy cremini mushrooms, this recipe recreates the rich, shredded texture of traditional rillettes while staying completely vegan. Infused with layers of flavor from garlic, onions, soy sauce, Dijon mustard, and smoked paprika, this dish is slow-simmered in vegetable broth to achieve its deep, umami-packed profile. Perfectly seasoned and finished with a touch of fresh parsley, this pâté-style spread is ideal for pairing with crusty bread or crackers. Whether served as an elegant appetizer or a crowd-pleasing snack, this vegan masterpiece is a must-try for food lovers seeking bold flavors and sustainable alternatives.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Drain and rinse the canned jackfruit. Pat dry with paper towels to remove excess moisture.

Step 2

Gently pull apart the jackfruit pieces to create a shredded texture and set aside.

Step 3

Clean and chop the mushrooms into small pieces.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Step 6

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.

Step 7

Stir in the shredded jackfruit, soy sauce, Dijon mustard, thyme, smoked paprika, and bay leaf. Mix well to combine all the ingredients.

Step 8

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.

Step 9

Remove the lid and cook for an additional 5 minutes to allow excess liquid to evaporate. Adjust seasoning with salt and black pepper.

Step 10

Discard the bay leaf and use a fork to further shred the jackfruit until the mixture resembles a coarse pâté.

Step 11

Stir in the remaining 2 tablespoons of olive oil and adjust seasoning if necessary.

Step 12

Transfer the mixture to a serving dish or ramekins and sprinkle with fresh chopped parsley.

Step 13

Allow to cool slightly at room temperature, then refrigerate for at least 2 hours before serving to let the flavors meld together.

Step 14

Serve with crusty bread or crackers as an appetizer or side dish, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(794.8g)

Amount per serving	% Daily Value*
Calories	792.1

Total Fat 62.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 3271.9mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 10.9g	0%
Total Sugars 15.9g
Protein 16.4g	0%

Vitamin D 15.9IU	0%
Calcium 185.7mg	0%
Iron 5.2mg	0%
Potassium 2142.5mg	0%

*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.

Source of Calories

Fat: 69.1%

Protein: 8.0%

Carbs: 22.9%