Rillettes – Vegan and Healthy

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


  1. In a saucepan, bring water to a boil and add lentils and cook until soft.

  2. Preheat oven to 200° C. Spread out all the nuts on a baking sheet and roast for 7 minutes.

  3. In the meanwhile, chop the onions and sauté for a few minutes until tender.

  4. Set aside the roasted walnuts.

  5. 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. 

  6. Spread on sliced bread and serve with small french style pickles.


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