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Vegan liver sausage with marjoram

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Ingredients for 1 servings:

  • 1 large shallot(s) or 2 small ones
  • 1 garlic clove(s)
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 50 g hazelnuts
  • 1 tbsp olive oil
  • 2 tbsp mustard
  • 2 tbsp soy sauce
  • ¼ tsp sweet paprika powder
  • 1 bunch marjoram, fresh
  • e.g. sea salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

based on nuts and seeds

Finely chop the onion and garlic clove. Finely grind the seeds and nuts and roast them in a pan without fat, then let cool. Sauté the onion and garlic clove in oil until translucent. Mix the nut mixture and the onions with the mustard, soy sauce, and paprika and puree finely. Season with sea salt and pepper. Wash the marjoram, shake dry, and finely chop it. Stir it into the mixture. The liverwurst will keep in the refrigerator for about a week.

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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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