Vegan Traditional Pork Rillettes

Reimagine a classic French delicacy with this rich and savory Vegan Traditional Pork Rillettes, a plant-based alternative that doesn’t compromise on flavor. Crafted from tender, shredded jackfruit and earthy cremini mushrooms, this dish is simmered to perfection with aromatic shallots, garlic, and a medley of spices, including smoked paprika and thyme. A splash of dry white wine and creamy coconut meld together to create a spreadable texture that’s perfect for slathering on slices of crusty vegan bread. Ready in just over an hour, this protein-packed, dairy-free rillettes is refrigerated for maximum flavor infusion and ideal for impressing guests or elevating your next appetizer spread. Whether you're vegan or simply looking to explore new culinary horizons, this refined recipe is a must-try for lovers of sophisticated, plant-based cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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)

Directions

Step 1

Drain and rinse the canned jackfruit, then shred the pieces using your hands or a fork to resemble pulled pork. Set aside.

Step 2

In a large skillet or saucepan, heat olive oil over medium heat.

Step 3

Add the finely chopped shallots and sauté for 3-4 minutes until soft and translucent.

Step 4

Stir in the garlic and cook for another 1-2 minutes, taking care not to let it burn.

Step 5

Add the diced mushrooms to the skillet and cook for 6-7 minutes, stirring frequently, until they release their moisture and begin to brown.

Step 6

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.

Step 7

Add the soy sauce (or tamari), dry white wine, and vegetable stock to the skillet. Stir well and bring the mixture to a simmer.

Step 8

Add the bay leaf and reduce the heat to low. Cover the skillet and let simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Before serving, garnish with freshly chopped parsley. Serve chilled or at room temperature with slices of vegan crusty bread.

Nutrition Facts

Serving size	(1570.6g)

Amount per serving	% Daily Value*
Calories	2367.4

Total Fat 66.9g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 7262.2mg	0%
Total Carbohydrate 355.2g	0%
Dietary Fiber 38.2g	0%
Total Sugars 53.3g
Protein 62.1g	0%

Vitamin D 14IU	0%
Calcium 351.2mg	0%
Iron 19.5mg	0%
Potassium 3122.6mg	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: 26.5%

Protein: 10.9%

Carbs: 62.6%