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–+ servings
Recipe

Vegan Rillettes

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

Ingredients
 

  • 7 ounces 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
 

  • 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 it 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 1/4 tsp ground white pepper, 1/4 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.