Ingredients
Scale
- 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
- Heat the olive oil in a large pan over medium heat. Chop the onion and garlic while the oil heats up.
- Sauté the onion for about 5 minutes until it softens and turns lightly golden. Add the garlic and cook for an additional 30 seconds.
- Drain, rinse, and pat the kidney beans dry. Place them in a food processor along with the tofu.
- Add the sautéed onions, garlic, tomato paste, tamari or soy sauce, liquid smoke, and all the spices to the food processor.
- Pulse the mixture until you reach your desired texture, creamy yet slightly chunky, scraping down the sides as necessary.
- Taste the mixture and adjust seasonings such as salt, pepper, and liquid smoke if needed.
- Transfer the spread to a jar and refrigerate for at least 1 hour to allow it to firm up. Serve on gluten-free bread and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This liverwurst can be stored in the refrigerator for up to a week.
Feel free to adjust the spices according to your taste preferences.
Serve it with crackers or vegetables for a delicious appetizer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 0g
- Sodium: 90mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg