Vegan Rillettes

Since I nailed vegan foie gras and pâté, I thought it would be a breeze to make a vegan version of rillettes. Oh, how wrong I was. Getting the texture right took way more testing than I expected. But I didn’t give up, and today I’m finally delivering the recipe to you, friends!

The result is a tender, savory pâté infused with aromatic herbs that is perfect for spreading on bread, toast, or crackers. It’s rich, creamy, and has that slight stringiness that makes rillettes so unique!

Flavor-wise, I’ll admit that it’s not a perfect match for traditional pork rillettes (that’s a tough one to replicate), but it’s a great alternative, and the texture comes surprisingly close!

Note: I originally published this recipe in 2017 and have since completely reworked it. I got rid of the tofu that was used in the original version, as it was giving the rillettes a grainy texture. The new version starts with a base of mushrooms for a creamier consistency. It’s also more balanced regarding the seasonings.

⭐️ Reasons to Try It

The texture of these rillettes is so close to the traditional kind that, at first glance, you might have a hard time telling the vegan version from the meat-based one. Or maybe that’s just me being too optimistic!

It starts with sautéed mushrooms blended with dried herbs, spices, cashew butter, and a splash of cognac to create a delicate and flavor-packed pâté. Then comes the young green jackfruit that adds that magical stringiness. Finally, everything is baked for about an hour, allowing the flavors to merge.

As the rillettes cool, they firm up and develop an even meatier texture! Plus, just like the real thing, they soften slightly once they are back at room temperature.

Versatile.

Vân and I put these rillettes on just about everything – spread in sandwiches layered with lettuce, fresh tomato slices, and fresh herbs. Spooned on canapés for guests. Used as a substitute for pâté in vegan banh mi. The possibilities are endless. They are also great in wraps, verrines, or as a base for savory tarts!

Made with wholesome ingredients.

There are no processed ingredients here. All you need is a handful of natural, easy-to-find ingredients that you might already have on hand if you cook vegan recipes on a daily basis. And while there are a few steps involved, the process is very simple.

📘 What Are Rillettes

Rillettes is a French meat-based appetizer that dates back to the 15th century. It consists of pork meat (or sometimes duck, chicken, or even fish), slowly cooked in fat for a few hours and then shredded before being transferred into jars.

It’s part of Charcuterie, which is a branch of French foods consisting of prepared meats. It often includes sausages, terrines, bologna, lunch meat, pâté en croute, etc.

🧅 Magic Behind the Ingredients

Mushrooms

Just like in my original pâté recipe, I start with a base of mushrooms. Once cooked and blended with seasonings, they form a thick and savory mixture that’s packed with umami.

Note: You can use any type of mushrooms you like for this recipe. I personally like using cremini mushrooms. They have a deeper, earthier flavor than white button mushrooms without overpowering the rillettes. On top of that, they bring a nice light brown color.

Can you taste the mushrooms in these rillettes? You can taste them a bit, but they are not the star of the show.

Shallots and garlic

For garlicky notes and a subtle sweetness.

Herbs and spices

When it comes to seasonings, I rely on a mix of different herbs and spices that are typically used in traditional rillettes.

It took me a few batches to figure out the perfect combination. It’s a mix of rosemary, thyme, bay leaf, and parsley combined with a 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 brings a ton of flavor to the rillettes.

Note: If you don’t have a four-spice blend on hand, you can make your own. Mix 1/8 tsp ginger, 1/8 tsp cinnamon, 1/8 tsp nutmeg, and 1/8 tsp ground cloves.

Cognac

To add depth, you will need cognac to deglaze the sautéed mushrooms. By the way, since it’s cooked, most of the alcohol will evaporate.

Substitute: If you don’t have cognac on hand, you can also use Porto. For an alcohol-free version, replace it with 2 teaspoons of white vinegar. It won’t taste the same, but it will still work.

Cashew butter

Cashew butter helps make the whole pâté creamier and spreadable. It also adds a fattier mouthfeel, just what you want for rillettes!

Substitute: Feel free to replace it with almond butter! For a nut-free option, use 3 tablespoons of melted vegan butter.

Jackfruit

Young green jackfruit is the magical ingredient that gives these rillettes their stringy texture.

If you are new to jackfruit, here is the scoop: it’s a tropical fruit usually eaten ripe, when it’s sweet and just slightly firm. But when used unripe, after being boiled and seasoned, it transforms into an amazing plant-based meat alternative thanks to its mild flavor and meaty texture.

🥣 Step-by-Step Instructions

1. Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced garlic and shallots. Sauté for 3-4 minutes or until slightly golden brown.

2. Sauté the mushrooms. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally until the mushrooms are tender.

3. Deglaze. Next, deglaze the skillet with the cognac and cook for another 2 minutes to allow the alcohol to evaporate.
4. Add the seasonings. Add the maple syrup, onion powder, thyme, rosemary, bay leaf, fresh parsley, nutritional yeast, salt, four-spice, ground black pepper, and nutmeg. Toss to coat and cook one more minute.

5. Transfer to a blender. Transfer the seasoned mushrooms and cashew butter to a blender.
6. Blend. Blend for 7-10 seconds or until the mushrooms are evenly processed into a paste. Transfer the mushroom paste to a small mixing bowl.

Adjust the texture to your liking!

Ultimately, the mushroom paste should have the texture of finely minced ground meat, but feel free to blend longer if you prefer your rillettes smoother.

7. Cut off the core of the jackfruit. Using a knife, cut off the tough core parts of the jackfruit chunks and discard them. What I call the core parts are usually the tip of each triangle/chunk. They are very hard to the touch.
8. Shred it. Transfer the jackfruit chunks to a cutting board. Use a fork to shred the jackfruit until it resembles shredded pork. Transfer to the bowl containing the mushroom paste.

9. Combine with the mushroom paste. Using a spoon, mix the shredded jackfruit with the mushroom paste until well combined. At this point, you can taste the mixture and adjust the saltiness to your liking.

10. Transfer to jars and bake. Transfer the mixture to two 7-oz (200 ml) glass jars and cover with aluminum foil. Bake covered for 40 minutes. Next, remove the foil and bake uncovered for another 7-10 minutes.

11. Chill. Remove from the oven and allow it to cool completely before refrigerating overnight.

📔 Tips

Don’t forget to give it a taste before baking!

Once the mushroom paste and shredded jackfruit are combined, taste the mixture and adjust the salt and herbs if needed before transferring it to jars and baking.

Chill before serving.

These rillettes taste best after a night in the refrigerator, which allows the flavors to merge and the texture to firm up.

🌿 Variations

Season with truffle oil.

Want an earthier, mushroomy flavor? Add 2-3 teaspoons of truffle oil to the mixture before blending.

Incorporate nuts or dried fruits.

Add texture by mixing in some chopped nuts, such as walnuts, hazelnuts, or pine nuts. For a touch of sweetness, you can even toss in a handful of chopped figs, raisins, or dried apricots!

Make them spicy.

Up the heat by blending either red pepper flakes, ground chili, or half of a Bird’s eye chili with the mushrooms.

🥖 What to Enjoy It With

These vegan rillettes make a great appetizer and will pair well with vegan foie gras, deli slices, or pâté en croûte on a vegan charcuterie board. Serve them on toasted bread (may I suggest fig bread?) or crackers!

You can also use them in sandwiches with some mayo, lettuce, sliced tomatoes, and Camembert for a fresh and hearty lunch. They also work well in vegan banh mi as a replacement for the pâté!

❄️ Storing and Freezing

• To store: You can store these vegan rillettes in the refrigerator for up to 5 days.
• To freeze: You can freeze the jars as they are or transfer leftovers to a freezer-safe container. Keep frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

💬 FAQ

These rillettes are herby and garlicky with warm, woodsy notes and a surprising meaty texture. Hope you will all love them as much as we do!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in November 2017 and updated with new process shots and detailed instructions in August 2025. You can see the older photos below.