Vegan spread "Veggie Liverwurst"

Ingredients for 1 servings:

• 700 g smoked tofu
• 1 gr. can/n kidney beans
• 200 ml sunflower oil or safflower oil, cold squeezed
• 1 tbsp lemon juice from one organic lemon
• 3 large onions
• 3 cloves garlic
• 3 tsp, heaped marjoram or oregano, dried, or 3 handfuls fresh
• 1 tsp, crushed mace, ground
• 1 tsp, heaped paprika powder, smoked
• 1 tsp, heaped spice(s) (pie spice)
• 1 tsp, heaped garlic powder
• 2 tsp, heaped allspice
• e.g. salt or smoked salt
• n. B. Pepper, black

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

vegan specialty, also suitable for preserving

Finely chop the onions and garlic and fry with a little salt and some of the oil. Rinse or finely chop the marjoram or oregano, add, and fry briefly. Let cool. Cut the tofu into large pieces, and drain, rinse, and then drain the kidney beans. Blend the onion mixture with all the remaining ingredients and spices in a food processor, food processor, or a very powerful immersion blender until smooth and creamy. Now it’s time to get creative with the seasoning. It may well need a little more lemon juice. Just taste and adjust to your taste. Pour into sterilized jars. Makes about 6-7 medium-sized jars. If you like, you can refine the veggie liverwurst with a few fried onions, fried apple pieces, fried mushroom pieces, 1 tablespoon of grated lemon zest, or a splash of cranberry jam. Note: I advise against using olive oil for this recipe, as it eliminates the typical liverwurst flavor. It will keep for at least a week if refrigerated, but you can also fill the jars and preserve them as usual. Everything has been tested and works perfectly.