Summary

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

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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.