Vegan onion liver sausage

Ingredients for 1 servings:

• 100 g parsley root(s) or parsnip
• 125 g smoked tofu
• 200 g cashews or sunflower seeds
• 100 g sunflower oil
• 80 g onion(s), chopped
• 50 g margarine
• 20 g tomato paste
• 5 tsp, heaped marjoram, dried
• 2 tsp, heaped thyme, dried
• 1 tsp, heaped cayenne pepper
• 1 small garlic clove(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Briefly sauté the onion in a little water in a small saucepan, let it simmer for about 10 minutes, then drain the water. In a small, tall bowl, puree the cashews with a hand blender along with the sunflower oil. Finely dice the root parsley. Roughly mix all ingredients in a bowl and then mince. The fibrous parsley root gives the mixture its typical consistency, and the tomato paste imparts a reddish-brown color. The marjoram and thyme give it its typical flavor. All of the meat-eaters have been enthusiastic so far. I fill the mixture into twist-off jars; the spread keeps in the fridge for about a week. It’s a delicacy on fresh bread. The calorie information refers to 1 of a total of 6 servings.