Vegan Onion Liver Sausage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g parsley root (s) or parsnip
- 125 g smoked tofu
- 200 g cashew nuts or sunflower seeds
- 100 g sunflower oil
- 80 g onion (s), chopped
- 50 g mararine
- 20 g tomato paste
- 5 teaspoon, heaped marjoram, dried
- 2 teaspoons, heaped thyme, dried
- 1 teaspoon, heaped with cayenne pepper
- 1 small clove garlic
Print Recipe
Pin Recipe Instructions
- Sweat the onion in a little water in a small saucepan, let it steep for about 10 minutes, then drain the water.
- In a small, tall vessel, puree the cashew nuts with the addition of sunflower oil using a hand blender. Cut the root parsley into small cubes. Roughly mix all ingredients in a container and then turn through a meat grinder. The fibrous parsley root gives the mass its typical consistency and the tomato paste gives it a reddish brown color. The marjoram and thyme give the mass its typical taste.
- All those who still eat meat have been enthusiastic so far. I fill the mixture in twist-off glasses, in the refrigerator the spread will keep for about a week. A delicacy on fresh bread.
- The number of calories refers to 1 serving out of a total of 6.
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