Vegan Liver Sausage Spread

Time

1 hour 11 minutes

SErves

6 servings (330g)

Calories

123 kcal

Carbs

7g

Protein

7g

Fat

7g

Ingredients

For the liver sausage spread

  • 200 g kidney beans, from the jar (net)
  • 100 g smoked tofu
  • 2 pinches cardamom powder
  • 2 pinches ginger powder
  • 2 pinches of nutmeg powder
  • Smoked salt and pepper from the mill
  • 2 tbsp olive oil, cold pressed
  • 1 teaspoon fresh marjoram (alternatively ½ teaspoon dried)

Instructions

Vegan liver sausage spread made from kidney beans, heartily seasoned and creamy – perfect for bread or crackers. Ideal for finger food or for a snack.

Step 1

Drain the kidney beans in a sieve and collect the liquid in a bowl; roughly chop the smoked tofu.

Then put the beans in a blender together with 4 tablespoons of bean water and the tofu.

Season with 2 pinches each of cardamom, ginger, and nutmeg powder, smoked salt, and pepper.

Add 2 tablespoons of olive oil, add 1 teaspoon of marjoram, and put the lid on.

Puree on a low setting using a pestle; add a little more bean water or fresh water, if necessary.

Step 2

Then scrape into a bowl, season with salt and pepper, and leave in the fridge for at least 1 hour (preferably overnight).

The liver sausage spread tastes great on bread garnished with cress, radishes, and pickles.

In a well-sealed and clean jar, the spread will keep in the refrigerator for about 5 days.

You can also try out these vegan recipes:

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