in Recipes

Vegan country liver sausage

updated

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Ingredients for 1 servings:

  • 200 g lentils, small, brown, soaked overnight
  • ½ stalk(s) leek, finely chopped
  • 250 g sunflower seeds
  • 1 sprig of rosemary
  • 3 tbsp almond puree
  • herbal salt
  • pepper
  • nutmeg
  • 1 shot of oil (thistle)
  • 1 bunch of marjoram, dried approx. 1-2 tsp
  • 1 lemon(s), grated peel
  • 1 shot of thick juice (apple)
  • e.g. yeast flakes, spread becomes creamier

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

vegan spread

Boil the lentils and leeks in water for about 20 minutes (the water should just cover the lentils), let it cool, and puree. Lightly roast the sunflower seeds without fat and finely grind them with the rosemary. Mix the almond butter with a little water until smooth. Stir the remaining ingredients into the almond butter, mix well, and add nutritional yeast if desired.

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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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