This quick and easy homemade vegan liverwurst is creamy yet hearty, rich, savory, and full of flavor. It’s perfect on crackers or toast!
I absolutely love transforming the foods I grew up with into simple, wholesome vegan and gluten-free alternatives. Earlier this year, I shared a wholesome lentil-based vegan bologna. Now, it’s the turn of this quick, simple, budget-friendly vegan liverwurst.
Made with kidney beans and tofu, aromatics, flavor-boosters, and simple spices (to mimic traditional flavors), this vegan sausage spread is creamy yet hearty, rich, and savory. A little liquid smoke adds Braunschweiger-inspired smoky flavor, just how I like it. Simply sauté the aromatics, blend to your preferred consistency, and enjoy over rye bread, oatmeal seed bread, or homemade seed crackers. It’s meal-prep friendly, too!
The Ingredients
- Kidney beans: Use red kidney beans for the most authentic color. Pinto beans or white beans will also work, though the color will vary.
- Tofu: Silken tofu gives the spread a softer, creamier texture. You can also use firm or smoked tofu, which will result in a firmer spread and, in the case of smoked tofu, an even smokier flavor.
- Aromatics: Fresh red onion and garlic add savory depth to the vegan liver sausage.
- Olive oil: Or another neutral oil for sautéing.
- Tomato paste: For subtle richness, flavor, and a touch of color.
- Soy sauce: (coconut aminos/tamari if gluten-free) for umami saltiness.
- Liquid smoke: Just a small amount adds Braunschweiger-inspired smoky flavor.
- Seasonings: Simple seasonings come together to mimic the flavors in traditional liverwurst; smoked paprika, thyme or marjoram, nutmeg, ground coriander, salt, and black pepper.
Recipe Variations
- Nutritional yeast: Just a little adds savory, umami flavor.
- Fresh herbs: Marjoram, sage, parsley, dill, chives, etc.
- Sweetener: A small amount of agave or maple syrup adds subtle sweetness.
- Mushrooms: Sautéed minced cremini mushrooms add earthy, umami depth.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Liverwurst
- Heat the oil in a large pan over medium heat. Meanwhile, finely dice the onion and chop the garlic.
- Sauté the onion for 5 minutes until softened and lightly golden. Add the garlic in the final 30 seconds.
- Drain, rinse, and pat the kidney beans dry, then add them to a food processor along with the tofu.
- Add the tomato paste, tamari, liquid smoke, sautéed aromatics, and all the spices.
- Pulse to your desired texture (I like mine creamy but still slightly chunky), scraping down the sides as needed.
- Taste and adjust any seasonings, including the salt, pepper, and liquid smoke.
- Transfer the vegan liverwurst spread to a jar and refrigerate for at least 1 hour to firm up. Enjoy!
Storage Information
Fridge: In an airtight container for 4-5 days. It will taste even better on day two and beyond.
Freezer: You should be able to freeze it in an airtight container for up to 3 months. The tofu may change texture slightly after thawing, but a quick blend can help restore the consistency.
How To Serve Vegan Liverwurst Pâté
Spread vegan liverwurst over crackers or regular/toasted bread, such as rye, pumpernickel, gluten-free bread, red lentil bread, or seeded bread. Pair it with:
- Gherkins, dill pickles, cornichons, or cucumber
- Pickled onions, caramelized onions, or thinly sliced raw onion
- Sliced tomatoes
- Shredded lettuce
- Mustard, horseradish, and/or vegan mayonnaise
- Dairy-free cheese slices
- As a base for avocado toast or with sautéed mushrooms
FAQs
Do I have to add tofu?
Technically, no, though the substitutes will affect the overall texture and flavor. Replace the tofu with additional beans, soaked cashews/sunflower seeds, or sautéed minced mushrooms.
How to add a silkier mouthfeel?
To mimic the fat in traditional liverwurst, add a small amount of vegan butter or oil to the vegan liver sausage spread.
Does it taste like liverwurst?
It doesn’t taste exactly like traditional liverwurst, though the ingredients chosen in this vegan pâté recipe are used to mimic the general flavor profile for a delicious spread.
Recipe Notes and Tips
- Drain the beans well: Excess liquid will affect the vegan liverwurst texture.
- Taste and adjust: Tweak any of the seasonings to your liking.
- To adjust texture: Blend the vegan sausage spread until slightly chunky or completely smooth.
- Don’t skip the chill: Refrigerate for at least 1 hour to thicken the spread and allow the flavors to meld.
More Vegan Spread Options
- Vegan cream cheese
- Avocado pesto
- Roasted garlic white bean dip
- Vegan ricotta cheese
- Vegan cottage cheese
- Easy vegan Nutella recipe
If you try this easy vegan liverwurst recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them!
Homemade Vegan Liverwurst
Video
Ingredients
- 1 can of (240 g) kidney beans well drained
- ¾ cup (180 g) firm silken tofu or regular tofu
- 1 small onion chopped
- 2 cloves of garlic finely chopped
- 1 tbsp olive oil for sautéing
- 1 tbsp tomato paste
- 1 tbsp tamari or soy sauce
- 1 tsp liquid smoke
- ½ tsp smoked paprika
- ½ tsp thyme or marjoram
- ½ tsp salt or to taste
- ¼ tsp ground nutmeg
- ¼ tsp ground coriander
- Black pepper to taste
Instructions
- You can watch the video for visual instructions.Heat the oil in a large pan over medium heat. Meanwhile, finely dice the onion and chop the garlic.
- Sauté the onion for 5 minutes until softened and lightly golden. Add the garlic in the final 30 seconds.
- Drain, rinse, and pat the kidney beans dry, then add them to a food processor along with the tofu.
- Add the tomato paste, tamari, liquid smoke, sautéed aromatics, and all the spices.
- Pulse to your desired texture (I like mine creamy but still slightly chunky), scraping down the sides as needed.
- Taste and adjust any seasonings, including the salt, pepper, and liquid smoke.
- Transfer the vegan liverwurst spread to a jar and refrigerate for at least 1 hour to firm up. Enjoy on gluten-free bread!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
this sounds really delicious but I don’t use liquid smoke. it’s bad for you. can I replace it for something else?
You can absolutely replace the liquid smoke if you prefer not to use it. However, just to clarify: the statement that liquid smoke is “bad for you” is a bit misleading. Food-grade liquid smoke is made by condensing smoke and is regulated for use in foods; it’s not simply the same as eating charred or heavily smoked foods.
If you prefer to avoid it, you can leave it out or add a little more smoked paprika instead. 😊
OMG, I totally miss this! When I bought some to use with my dog for pills or training, the smell made me long for it. When I get a chance I’ll try this recipe but in the meantime I’ll print it out.
Haha, I love that! 😄 I hope you get a chance to make it soon! ❤️
Hi Ela,
Do you think we could substitute tofu with, for example, making creamy cashews or something like that? I really don’t like the taste of tofu, and even with lots of flavors and spices, I seem to always be able to taste it in a recipe. Thanks.
Ann
Hi Ann, you can replace the tofu with additional beans, soaked cashews/sunflower seeds, or sautéed minced mushrooms. 🙂