Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Fill into sterilized jars. Makes approx. 6 - 7 medium-sized glasses.
5. 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.
6. Note: I do not recommend using olive oil for this recipe as it prevents the typical liver sausage taste.
7. 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.