Sunday was always the day for simple, easy meals and barely any cooking. That’s why last Sunday I made these vegan rillettes. For those of you who don’t know yet, it’s a meat-fat based spread which you eat on bread with french cornichons.
As a vegetarian of course it’s been years since I’ve eaten Rillettes but it’s such a good Sunday lunch that I wanted to figure out te make a meatless and healthy version. Lentils with their texture and unami flavour seem like the special replacement, plus they are super rich in protein. I added onions and walnuts for some extra texture.
I must say it was really easy to make. When it’s ready all you need is to slice some good bread and cornichons. I suggest finding a freshly baked baguette if you can. You can either do as we did and eat the whole thing for lunch or serve as appetizers.
Rillettes - Vegan
A vegan and healthy recipe for an easy Sunday.
- 1/2 cup dry lentils 100 g
- 2/3 cup walnuts 80 g
- 1 onion
- 1 tbsp tamari
- 1 tbsp lemon juice
- salt and pepper to taste
In a saucepan, bring water to a boil and add lentils and cook until soft.
Preheat oven to 200° C. Spread out all the nuts on a baking sheet and roast for 7 minutes.
In the meanwhile, chop the onions and sauté for a few minutes until tender.
Set aside the roasted walnuts.
When lentils are cooked, add all the ingredients to a food processor and blend creamy. You don't want it to be 100% smooth, it should still have some consistency to it. Add some water if necessary.
Spread on sliced bread and serve with small french style pickles.