Vegan liver sausage spread with the Thermomix® only works well if the tofu and shallot are briefly sweated before blending. 2 minutes at 120°C on speed 1 is enough for roasted flavours to develop and the tofu to lose any raw soy taste. Blending cold kidney beans straight in gives a flat, pasty result.
We make vegan liver sausage spread several times a month because it keeps for a week in the fridge and works perfectly on sourdough bread in the morning. The recipe is ready in 5 minutes, but the order of the steps determines the flavour.
Vegan Liver Sausage Spread with the Thermomix®
Ingredients 0 / 10 ✓
- 1 shallot
- 200 g smoked tofu
- 20 g oil
- 1/4 bunch parsley
- 250 g tinned kidney beans drained
- 20 g beetroot juice
- 2 tsp dried marjoram
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions 0 / 6
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1
Chop the shallot.
Peel the shallot, halve it, place it in the mixing bowl and chop for 3 sec / speed 6.
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2
Chop the tofu.
Cut the tofu into pieces, add to the bowl and chop for 5 sec / speed 5.
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3
Sweat.
Add the oil and cook for 2 min / 120°C / speed 1.
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4
Pick the parsley.
Meanwhile, wash the parsley, shake it dry and pick off the leaves.
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5
Blend.
Add the remaining ingredients and blend for 5 sec / speed 8. Push the mixture down with the spatula and blend again depending on your desired consistency.
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6
Fill into jars.
Fill into screw-top jars and store in the fridge.
Note: Your vegan liver sausage spread keeps in the fridge for approximately one week.
Video
Nutrition per serving
Why smoked tofu and not plain tofu
Smoked tofu already has roasted notes and a slightly salty base. Plain tofu tastes neutral to mildly beany and brings no savouriness. The spread ends up flat with plain tofu, even if you add extra marjoram and paprika. We always use smoked tofu because it carries the hearty character that a liver sausage needs.
Chop the shallot, chop the tofu, then sweat
The shallot is chopped in 3 seconds at speed 6, the tofu in 5 seconds at speed 5. Only then does the oil go in and everything is sweated for 2 minutes at 120°C on speed 1. During this phase the shallot caramelises slightly and the tofu releases roasted flavours. If you skip these steps and blend everything raw, the spread tastes like cold bean paste.
While the tofu is sweating, pick the parsley leaves. They go in later for blending and add a fresh note.
Use drained kidney beans
The tinned kidney beans must be thoroughly drained. The liquid from the tin is salty and waters down the spread. We tip the beans into a sieve, leave them to drain for 1 minute and then add them directly to the sweated ingredients. 250 g drained beans give the right consistency between creamy and spreadable.
Beetroot juice for colour
20 g of beetroot juice gives the spread its typical reddish-brown colour. Without the juice the mixture looks beige-grey and does not look like liver sausage. The juice does not change the flavour, only the appearance. You can also use beetroot powder, in which case 1 to 2 tsp is enough.
Marjoram is the key
2 tsp of dried marjoram is the heart of the seasoning. Marjoram provides the classic liver sausage aroma that many people associate with the original. Without marjoram the mixture tastes like seasoned bean mash. Thyme or oregano cannot replace marjoram as they take the flavour in a different direction.
Salt, black pepper and paprika round everything out. We use 1 tsp of salt because smoked tofu is already salty. With plain tofu you would need 1.5 tsp of salt.
Blend to your preferred consistency
After sweating, all the remaining ingredients go into the mixing bowl: kidney beans, beetroot juice, parsley, marjoram, salt, pepper and paprika. Blend for 5 seconds at speed 8. Then push everything down with the spatula and check the texture. If you want it smoother, blend again for another 3 to 5 seconds at speed 8. We usually leave small pieces of bean in, as it makes the texture more interesting.
Leftovers the next day
The spread keeps in the fridge for one week in screw-top jars. We fill the jars straight after blending while the mixture is still warm, then seal them immediately. This creates a light vacuum as they cool. After 2 hours in the fridge the spread is firm enough to be spread on bread.
What to serve with vegan liver sausage spread
Goes well with: wholemeal bread and bread rolls.
The spread works on fresh sourdough bread, rye wholemeal bread or as a dip with vegetable sticks. We also spread it in wraps and top it with lettuce and cucumber. As a bread topping for breakfast or a snack it works better than shop-bought vegan spreads because it contains no additives.
