Homemade Vegan Liverwurst
This quick and easy homemade vegan liverwurst is creamy yet hearty, rich, savory, and full of flavor. It's perfect on crackers or toast!
Servings 11
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 Facts
Homemade Vegan Liverwurst
Serving Size
50 g
Amount per Serving
Calories
53
% Daily Value*
Fat
2
g
3
%
Sodium
235
mg
10
%
Potassium
125
mg
4
%
Carbohydrates
6.5
g
2
%
Fiber
1.7
g
7
%
Protein
3
g
6
%
Calcium
42
mg
4
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.