Vegan Liverwurst Pâté (easy, healthy, protein-rich spread)

🧂 Ingredients

• 1 tbsp olive oil

  or sunflower or canola oil
• 1 onion

  chopped
• 1 garlic clove

  chopped
• 1 can kidney beans

  8.5 oz/240 g drained
• 7 oz smoked tofu

  or more beans, if soy-free
• 2 tsp yellow mustard

  medium hot
• 1 tsp paprika powder
• 2 tbsp fresh parsley

  chopped (or 2 tsp dried parsley)
• 2 tsp marjoram

  dried
• salt and pepper

  to taste

Instructions

• 1 Heat the oil in a pan and sauté the onion for 2-3 minutes. Add the garlic and
  sauté for another minute. Then remove from heat and allow to cool slightly.
• 2 Rinse and drain the kidney beans. Then place in a food processor (or blender or
  container if using an immersion stick blender). Crumble in the tofu. Then add
  sautéed onions and garlic and the rest of the ingredients (mustard, paprika
  powder, parsley and marjoram) and blend until smooth. Season with salt and
  pepper to taste.
• 3 Store the vegan liverwurst in a sealed jar in the refrigerator for up to 1 week
  and serve with pickled cucumbers and dill on bread rolls
  [https://biancazapatka.com/en/easy-bread-rolls-no-knead/] or rustic bread
  [https://biancazapatka.com/en/no-knead-bread/] as desired. Enjoy!

Nutrition Info