Vegetarian Traditional Pork Rillettes

Savor the rich, savory essence of *Vegetarian Traditional Pork Rillettes*, a creative and flavorful plant-based twist on the French classic. This recipe swaps pork for tender young green jackfruit and earthy cremini mushrooms, skillfully mimicking the luxurious, spreadable texture of traditional rillettes. Infused with fragrant shallots, garlic, fresh thyme, and a hint of warming allspice, this dish offers a complex depth of flavor simmered to perfection in dry white wine and vegetable broth. Perfect for entertaining or an elegant snack, this vegetarian pâté pairs beautifully with crusty bread or crisp crackers. Whether you're a strict vegetarian or simply exploring meatless options, this recipe is an indulgent yet wholesome addition to your repertoire.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 grams Young green jackfruit (canned in water or brine, not syrup)
• 200 grams Cremini or button mushrooms
• 50 grams Unsalted butter (or vegan butter for stricter vegetarians)
• 2 tablespoons Extra virgin olive oil
• 2 medium Shallots, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 1 unit Bay leaf
• 0.25 teaspoon Ground allspice
• 120 milliliters Vegetable broth
• 60 milliliters Dry white wine (or additional broth for non-alcoholic substitution)
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 1 unit Bay leaf for garnish (optional)
• 1 serving as desired Crusty bread or crackers for serving

Directions

Step 1

Rinse and drain the canned jackfruit, removing any seeds or tough core sections. Shred the jackfruit into smaller, pulled-pork-like pieces with your hands or a fork.

Step 2

Clean and finely chop the mushrooms into small pieces that mimic the texture of shredded meat.

Step 3

In a large skillet or saucepan, melt the butter with the olive oil over medium heat.

Step 4

Add the chopped shallots and garlic to the pan. Sauté for 2-3 minutes until softened and fragrant.

Step 5

Stir in the shredded jackfruit and chopped mushrooms. Cook for 5-7 minutes, stirring occasionally, until the jackfruit begins to caramelize slightly, and the mushrooms release their moisture.

Step 6

Add the thyme, bay leaf, ground allspice, salt, and pepper to the pan. Stir until the spices are evenly distributed.

Step 7

Pour in the vegetable broth and white wine (or additional broth if substituting). Reduce the heat to low, cover the pan, and let it simmer gently for 25 minutes. Stir occasionally and add more broth if it dries out too quickly.

Step 8

After simmering, remove the bay leaf. Use a potato masher or the back of a fork to mash the ingredients slightly, breaking down the texture further to a spreadable consistency. Taste and adjust seasonings if needed.

Step 9

Transfer the mixture into a small serving dish or ramekin, pressing it down to create an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the mixture to firm up.

Step 10

When ready to serve, bring the vegetarian rillettes to room temperature for about 15 minutes. Garnish with a fresh bay leaf if desired, and serve with crusty bread or crackers.

Nutrition Facts

Serving size	(994.6g)

Amount per serving	% Daily Value*
Calories	1032.8

Total Fat 72.2g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 109.2mg	0%
Sodium 4369.8mg	0%
Total Carbohydrate 79.9g	0%
Dietary Fiber 13.6g	0%
Total Sugars 15.3g
Protein 20.1g	0%

Vitamin D 45.7IU	0%
Calcium 238.0mg	0%
Iron 6.0mg	0%
Potassium 2691.8mg	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: 61.9%

Protein: 7.7%

Carbs: 30.4%