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
Vegan Onion Liver Sausage
Vegan Onion Liver Sausage

Instructions

  1. Sweat the onion in a little water in a small saucepan, let it steep for about 10 minutes, then drain the water.
  2. 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.
  3. 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.
  4. The number of calories refers to 1 serving out of a total of 6.

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