Vegan Spread Veggie Liverwurst
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g smoked tofu
- 1 large can kidney beans
- 200 ml sunflower oil or safflower oil, cold-pressed
- 1 tablespoon lemon juice from one organic lemon
- 3 large onion (s)
- 3 cloves garlic
- 3 teaspoons heaped marjoram or oregano, dried, or handfuls fresh
- 1 teaspoon, leveled mace, ground
- 1 teaspoon, heaped paprika powder, smoked
- 1 teaspoon, heaped spice (s) (pie spice)
- 1 teaspoon, heaped garlic powder
- 2 teaspoons, heaped with allspice
- salt or smoked salt
- pepper, black
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic and fry them with a little salt and some oil. Smother or chop the marjoram or oregano, add and fry briefly. Let cool down.
- Cut the tofu into large pieces and drain, rinse and drain the kidney beans. Puree together with the onion mixture and all the remaining ingredients and spices in a food processor, a lightning chopper or with a very powerful hand blender until finely creamy.
- Now your own creativity is required when tasting. It is quite possible that a little more lemon juice will be needed. Just try and season to your own taste.
- Fill into sterilized jars. Makes approx. 6 - 7 medium-sized glasses.
- If you like, you can refine the veggie liver sausage with a few fried onions, fried apple pieces, fried mushroom pieces, 1 tablespoon grated lemon zest or some cranberry jam.
- Note: I do not recommend using olive oil for this recipe as it prevents the typical liver sausage taste.
- It stays chilled in the fridge for at least 1 week, but you can also fill the glasses as usual and boil them down. Everything tested, works fine.
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