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Home » Recipes

Vegan Rillettes

By: Thomas Published: 6 Nov, 17 Updated: 6 Sep, 22 22 Comments

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5 from 5 votes

Vegan Rillettes

Since I nailed the foie gras recipe I thought it would be a breeze to make a vegan version of rillettes. But I was wrong, achieving the good texture and getting the flavors on point required a lot more tests than I thought. Anyway, I didn't give up and I'm finally delivering the recipe with you folks!

The result is a tender, flavorful pâté that is delicious spread on bread, toast, or crackers. It's savory, creamy, and slightly crumbly like real rillettes!

Vegan Rillettes

This recipe relies on tofu mixed with pulled jackfruit, and cashew butter. Tofu makes the base, jackfruit adds up by bringing a meaty texture, and cashew butter helps make the whole pâté creamier and spreadable. It also adds a fattier mouthfeel, just what you want for rillettes!

Vegan Rillettes

To make it taste like the real deal, I used a mix of different seasonings. First, we have some shallots that add a subtle sweetness. Then cognac that is responsible for that "country-style pâté" flavor, it's very important in this recipe so do not omit it. If you don't have cognac on hand, you can also use porto.

It took me a few batches to figure out the perfect combination of spices and herbs. It's a mix of rosemary, thyme, bay leaf, and parsley combined with french four-spice mix and a pinch of nutmeg. Try to use the exact measurements for the spices and herbs, it's the mix of these aromatics that make it taste like rillettes.

Vegan Rillettes

Now back to the recipe, you start by processing all the ingredients together in a food processor, except the jackfruit. Once your mixture is almost smooth and creamy, transfer it to a bowl. Then you can stir in the chopped and mashed jackfruit. We are adding jackfruit after processing the other ingredients to keep its "meaty" texture.

Once this is done you press it into a small baking dish, or glass terrine jar, and bake for about 40 minutes. Let cool completely, and refrigerate at least 2 hours before eating.

Vegan Rillettes

These vegan rillettes make a great appetizer and would pair well with some vegan foie gras on a charcuterie board! You can also use it in sandwiches with some mayo, or camembert, for a healthy lunch!

Let me know in the comments if you try this recipe!

Vegan Rillettes

Vegan Rillettes

Vegan Rillettes

Author: Thomas
Tender and flavorful vegan rillettes that taste like the real thing! Delicious spread on crackers or toasted bread!
5 from 5 votes
Print Pin Review
Prep Time : 15 mins
Cook Time : 50 mins
Total Time : 1 hr 5 mins
Servings 2 jars

Ingredients
 
 

  • 7 ounces firm tofu
  • ¼ cup cashew butter or almond butter
  • 3 tablespoon cognac
  • 2 tablespoon melted coconut oil
  • 1 teaspoon maple syrup
  • 2 shallots
  • ¾ teaspoon thyme
  • ¾ teaspoon rosemary
  • 1 bay leaf
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon onion powder
  • 1 teaspoon nutritional yeast
  • ½ + ⅛ teaspoon salt
  • ¼ + ⅛ teaspoon four spice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon nutmeg
  • 1 20-ounce can young green jackfruit
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Instructions
 

  • Preheat oven to 350°F (180°C).
  • 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.
  • 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.
  • 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.
  • Add the pulled jackfruit to the tofu mixture bowl. Using a spatula, mix until the jackfruit is well incorporated.
  • 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.
  • 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.
  • 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 ¼ teaspoon ground white pepper, ¼ teaspoon ginger, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves.
Course : Appetizer, Condiment, Lunch
Cuisine : French
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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Reader Interactions

Comments

  1. Denise Ferron

    November 11, 2017 at 3:50 pm

    Hi Thomas,

    I’m allergic to soy. Would you have any idea how to replace the tofu in this recipe? I love all your recipes, and I’m planning a big Christmas vegan spread this holiday season. Rillets would be perfect!

    Reply
    • Thomas

      November 13, 2017 at 8:00 pm

      Hi Denise,
      I can't think of any substitute I'm afraid...Maybe you could try to use seitan but I'm really not sure of the result.

      Reply
    • Zaina

      September 28, 2018 at 9:47 am

      Hey 🙂 If you're still looking for a soy tofu alternative, there's a youtube channel called Peaceful Cuisine with a Garbanzo Tofu recipe. I haven't tried it but it looks good.

      Reply
  2. denise

    December 01, 2017 at 6:11 pm

    5 stars
    Thomas,

    You are amazing! Do you have a cookbook?

    Thank you for your beautiful recipes!

    another Denise
    🙂

    Reply
    • Thomas

      December 02, 2017 at 1:27 pm

      Hi Denise,
      You're welcome! No, I don't have a cookbook, sorry 🙂

      Reply
  3. Ricky

    April 13, 2018 at 4:22 am

    5 stars
    I live in Thailand ans so have access to fresh jack fruit. Should I use ripe or unripe fro this recipe?

    I have to say your recipes are quite amazing Thomas......

    Reply
    • Thomas

      April 16, 2018 at 5:38 am

      Thanks for the kind words Ricky!
      You should use unripe green jackfruit otherwise ripe will be too sweet, plus the texture would be different.

      Reply
      • Ricky

        April 17, 2018 at 12:20 am

        Hi Thomas,

        Thx a lot for the advice.

        Problem is jack fruit is only sold when it's yellow and ripe......don't suppose you have an alternative suggestion for this? I would really love to try this recipe.

        Reply
        • Thomas

          April 25, 2018 at 12:01 pm

          I don't have any alternative sorry. It's weird you can't find cans of young jackfruit, have you tried Asian stores?

          Reply
          • Ricky

            April 25, 2018 at 2:51 pm

            Hi Thomas,
            No I haven't, but it's given me an idea to try an Indian mini mart; they have all sorts of unusual things things so I might just strike lucky....hope so

  4. Coralie Lehmann

    May 28, 2018 at 9:25 pm

    5 stars
    Hi Thomas ! I am living in asmall sapnish city and I'm not sure to be able to get jack fruit. What other ingredient could I use ?

    Félicitations ! Super blog, super recettes, super travail !!!

    Reply
    • Thomas

      May 29, 2018 at 11:11 am

      Salut Coralie !
      I'm afraid there is no substitution here. Maybe seitan could work but you would have to tweak the recipe to get the right texture.
      Have you checked if there is an Asian store near where you live?

      Reply
  5. Tobias Lloyd

    April 27, 2019 at 9:51 am

    5 stars
    I’m a not a Vegan... not even a vegetarian! But this recipe is fantastically delicious it has convinced me to search out more meat and dairy free alternatives.
    Thank you x

    Reply
    • Thomas

      April 29, 2019 at 7:25 am

      Oh glad you liked it Tobias! Thanks so much for your feedback! 🙂

      Reply
  6. Marine

    March 30, 2020 at 11:42 pm

    5 stars
    We tried a big batch of your foie gras for Christmas and it was amazing. By the way, we ended up freezing leftovers and the texture didn’t change at all! Can’t wait to try out this recipe of rillettes... the combination seems like a winner

    Reply
    • Thomas

      April 01, 2020 at 10:06 am

      Awesome! Thanks for your feedback Marine! 🙂

      Reply
  7. Rossella

    May 04, 2020 at 1:05 am

    Hi Thomas! any idea what can I use instead of cognac? I would love to make this receipe for my vegan french boyfriend.Thank you!!

    Reply
    • Thomas

      May 06, 2020 at 5:58 am

      Hi Rossella,
      You could use porto.

      Reply
  8. Ariane Holzhauer

    May 29, 2020 at 5:42 am

    Hi Thomas! I tried this today, and although the texture is spot on, I think the flavor could use some work. The herbs and spices are very nice, although I found the bay leaf a bit overpowering.
    But most importantly, after baking and tasting, I thought it was lacking some depth of flavor. I added a generous tablespoon extra maple syrup, a tablespoon of mushroom seasoning (a mushroom powder with salt and some other spices that I get here at my local grocery store), a teeny bit of liquid smoke, and about 1/2 teaspoon of low sodium soy sauce. I then baked it some more. This gave it a little more backbone, but it wasn't quite there yet. I will keep experimenting though. Certainly the texture was very convincing!

    Reply
    • Thomas

      May 30, 2020 at 5:07 am

      Hi Ariane,
      Thanks for sharing your tweaks! 🙂

      Reply
  9. Deb Z

    September 26, 2022 at 11:08 pm

    Does this recipe have to use coconut oil? How about a sub. Do not like coconut oil due to the high fat saturation. Also, cashew or almond butter? Any other subs or should I just pop for one of these?
    Thanks Thomas!

    Reply
    • Thomas

      September 27, 2022 at 8:38 am

      You can use another type of oil with no problem.
      Regarding the nut butter, it brings fat and helps with the texture, so if you omit it, the flavor will be different. You could use sunflower seed butter if you want to make this recipe nut-free.

      Reply

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