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Vegan Rillettes

Tender and flavorful vegan rillettes that taste like the real thing! Delicious spread on crackers or toasted bread!



Ingredients

  • 7 ounces (200g) firm tofu
  • 1/4 cup cashew butter (or almond butter)
  • 3 tbsp cognac
  • 2 tbsp melted coconut oil
  • 1 tsp maple syrup
  • 2 shallots
  • 3/4 tsp thyme
  • 3/4 tsp rosemary
  • 1 bay leaf
  • 1 tbsp freshly chopped parsley
  • 1 tsp onion powder
  • 1 tsp nutritional yeast
  • 1/2 + 1/8 tsp salt
  • 1/4 + 1/8 tsp four spice
  • 1/4 tsp ground black pepper
  • 1/8 tsp nutmeg
  • 1 20-ounce can young green jackfruit

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Add the tofu, cashew butter, cognac, melted coconut oil, maple syrup, and shallots to the bowl of a food processor. Process until you get a paste and all ingredients are well combined, about 10-15 seconds.
  3. Add thyme, rosemary, bay leaf, chopped parsley, onion powder, nutritional yeast, salt, spices and black pepper. Process for another 3-5 seconds. Transfer the paste to a large mixing bowl and set aside.
  4. Drain and rinse the jackfruit. Chop off the hard, core part of the jackfruit and discard it. Cut each piece of jackfruit in half, then mash them using a fork until you get a “pulled pork” kind of texture.
  5. Add the pulled jackfruit to the tofu mixture bowl. Using a spatula, mix until the jackfruit is well incorporated.
  6. Transfer the mixture to a small deep baking dish, or glass terrine jars. Press down firmly to pack the mixture. I filled two terrine glass jars.
  7. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 7-10 minutes. Let cool completely before placing in the refrigerator.
  8. These rillettes are best served cold, or at room temperature. It will keep in the refrigerator for up to 5 days. Delicious spread on toast with a glass of red wine on the side! It makes a great appetizer, but can also be used in sandwiches, tortillas, etc.

Notes

If you don’t have four-spice blend you can make your own. Mix together 1/4 tsp ground white pepper, 1/4 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.