When I was a child, I liked to eat liver sausage on bread. At that time I didn’t know what suffering was behind my favourite spread. When I became a vegetarian in 2006 out of love for animals, there weren’t as many meat substitutes as today. So I had to give up this taste for years. But last weekend I tried a vegan liver sausage at a vegan tasting stand in Augsburg, which convinced me. It was so delicious!
This spread really came very close to the original taste. Even our meat eating friends, who were there with us, were enthusiastic about the taste. The recipe was provided free of charge. So today I would like to share the recipe for this hearty smoked tofu kidney bean spread aka “vegan liver sausage” with you.
The self-made “sausage” is super easy and fast to make. You only need 5 ingredients. And you can get them in every supermarket: smoked tofu, kidney beans, onion, olive oil and marjoram. The ingredients are simply put in a blender and seasoned with salt and pepper. This recipe shows how easy and fast vegan cooking can be.
And the best thing is that this vegan liver sausage not only tastes just as delicious as its meaty counterpart, but at the same time is also significantly less fatty and much healthier. Thanks to the tofu and kidney beans, it contains high-quality protein and lots of fibre, but no cholesterol. The red beans are also rich in iron, zinc and calcium.
And now have a lot of fun preparing your own homemade vegan liver sausage!
Vegan liver sausage
Ingredients
- 200 g smoked tofu
- 1 can kidney beans
- 1 onion
- 1 tbsp olive oil
- 1 tbsp marjoram
- salt and pepper
Instructions
- Dice the onion and fry it in oil in a pan until it is translucent. Add the marjoram and sauté briefly.
- Chop the smoked tofu coarsely. Drain about half of the bean water. Put the rest of the beans with the bean water, the smoked tofu and the onion cubes into a blender. Season with salt and pepper.
- Mix until a spreadable mixture is obtained. If the mixture is still too dry, add some olive oil.
- Season with salt, pepper and marjoram.
- Fill into clean screw glasses and keep in the fridge. The spread has a shelf life of about 2-3 weeks.
Nutritions
If you liked this recipe for vegan liver sausage you may also like one of these other breakfast recipes:
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