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Vegan spread "liver sausage style"

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Ingredients for 4 servings:

  • 400 g kidney beans
  • 200 g smoked tofu
  • 1 small onion(s)
  • 2 tbsp oil for frying, e.g. rapeseed oil
  • 1 tsp liquid smoke (Liquid Smoke), if available
  • 2 tsp marjoram, dried
  • 1 tsp salt
  • some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Peel and dice the onion, then sauté it with marjoram in oil until translucent. Transfer it to a large bowl to cool. Remove the canned kidney beans, pour them into a sieve, rinse briefly with water, let them drain, and add them to the bowl with the onions. Pat the smoked tofu dry and crumble it into the bowl. Finally, add salt, pepper, and liquid smoke and blend everything until the spread is nice and creamy. The “liver sausage” will keep in the refrigerator for about 4-5 days. Note: Liquid smoke isn’t absolutely necessary, but I find the spread tastes better with it.

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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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