Vegan Liverwurst (Homemade Veggie Spread)

Learn how to make Homemade Vegan Liverwurst using this quick and easy veggie bread spread recipe! Made from beans and tofu, this delicious and healthy savory bread spread is a great meatless alternative to traditional liver sausage pâté!

The Best Vegan Liverwurst Recipe – Tofu & Bean Pâté

Bread with liverwurst, pickled cucumbers, and yellow mustard – Who else has always loved this combination? When I was at grandma and grandpa’s house, we often had sandwiches like this for snack time, however, the meatless veggie alternative is just as delicious!

Veggie Spread with healthy ingredients

The basis of this flavorful vegan liverwurst are kidney beans and smoked tofu. But if you’re on a soy-free diet, you can also use just kidney beans. Anyway, both ingredients are rich in plant-based protein and very healthy, so feel free to add the hearty spread really nice and thick on your piece of bread.

Further ingredients like onions, garlic, mustard, fresh parsley, marjoram and a few spices such as paprika powder, salt and pepper add much flavor and aroma. However, you can also modify the recipe and try other spices or herbs you like.

How to make Vegan Liverwurst

As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: sauté onion and garlic

First, heat the oil in a pan and sauté the onion for 2-3 minutes. Then add the garlic and sauté for another minute. Then remove from heat and let cool a bit.

Step 2: Blend all ingredients and season

Next, rinse and drain the kidney beans. Then add them along with the tofu and the rest of the ingredients, as well as the fried onions and garlic, to a food processor or blender or container (if you use an immersion stick blender). Blend everything until smooth and season with salt and pepper to taste. Done!

Tip: Leave the bread spread in the refrigerator for at least 1 day before serving to unfold flavors!

How to store homemade vegan liverwurst?

You can store the vegan liver pâté in a sealed jar in the refrigerator for up to 1 week. Then serve on a bread rolls, toast or bread with pickled cucumbers and dill or however you like. Enjoy!

This meatless liver pâté is:

• Vegan
• Vegetarian
• Without liver, without sausage
• Gluten-free
• Quick and easy to make
• Healthy
• Savory
• Flavorful
• So delicious!
•  The perfect spread on bread for breakfast or dinner!

More homemade vegan bread spreads to try

• Hummus
• Herb Butter
• Vegan Nutella
• Cashew Ricotta
• Vegan Cheese
• Vegan Mozzarella
• Baba Ganoush
• Guacamole
• Cashew Cream
• Vegan Mayonnaise

If you try this homemade vegan liverwurst recipe, feel free to leave me a comment and a star rating! And if you take a photo of your bean and tofu pâté and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! 🙂

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

Author: Bianca Zapatka

This Homemade Vegan Liverwurst recipe is quick and easy to make! Made from beans and tofu, this delicious and healthy savory bread spread is a great meatless alternative to the classic!

5 von 3 Bewertungen

Print Pin Review

Cook Time 10 minutes mins

Course Basics, Side Dish, Spread

Cuisine German

Servings 1 Jar

Calories 29.6 kcal

Ingredients

• 1 tbsp olive oil or sunflower or canola oil
• 1 onion chopped
• 1 garlic clove chopped
• 1 can (400 g) kidney beans 8.5 oz/240 g drained
• 7 oz (200 g) 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 

*Note: Check out the recipe video + step-by-step instructions above!

• 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.
• 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.
• 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 or rustic bread as desired. Enjoy!

Notes

• Leave the spread in the refrigerator for at least 1 day before serving, then it tastes even better!
• More information about the recipe are mentioned in the blog post above!

Nutritions

Serving: 1Serving (30 g) | Calories: 29.6kcal | Carbohydrates: 3.9g | Protein: 2.3g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 6.3mg | Potassium: 66.9mg | Fiber: 1.3g | Sugar: 0.2g | Vitamin A: 73.6IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.8mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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