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Vegan liver sausage substitute without soy

updated

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Ingredients for 1 servings:

  • 240 g kidney beans, drained weight
  • 1 small onion(s)
  • 2 tbsp olive oil
  • 1 tsp, heaped marjoram
  • ½ tsp salt
  • 1 tsp garlic granules
  • ½ tsp beet syrup
  • 2 tsp paprika powder, smoked
  • 1 tsp tahini
  • n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

kidney bean-based

Finely dice the onions and sauté them in a pan with the garlic and olive oil until translucent. Add the marjoram and continue frying. Do not allow it to brown. Now combine all the remaining ingredients with the onions in a tall container and blend with a hand blender until the desired consistency is reached. Transfer to a clean jar and store in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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