Vegan “Braunschweiger Liverwurst”
- 1 cup fava beans dehulled, soaked for 4 h, discard water
- 2 tbsp dried mushrooms
- 1/4 tsp Lapsang Souchong tea It is very strong and smokey
- 1 tsp veggie mix powder our own freeze dried soup mix
- 1 tsp onion, fried onion our own freeze dried
- 1 tsp white miso
- 1/4 tsp cumin powder
- 2 pinch salt
- 1 pinch back pepper
- 1 tbsp roasted peanuts flour
- 1 tbsp parsley flakes dried
- 1/4 cup black beans cooked
- 1 tbsp couscous
- 1 tbsp potato flakes
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Put all the ingredients into a pressure cooker,add 2.5 cups of water and pressure cook for 30 min and leave for natural release of the pressure. The beans can be well overcooked.
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While still hot, pour in a tall narrow stainless steel pot and puree with a hand mixer, then add the parsley, black beans and puree more. If the mixture is too liquid, start to add the couscous while it is still hot, and puree again. Finally, add the potato lakes and work it under the warm mixture. Season to your taste with salt and pepper. The consistency should be smooth
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Let the mixture rest and cool down to be touchable
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Now take a large piece of aluminum foil and cover it with plastic wrap (the long side is from left to right).
Put the mixture in the middle and stretch the mixture, leave a generous gap right and left if you want to make it thicker. Now put the aluminum foil over the mixture and roll it up. Make sure the foil is on the outside and not rolled up inside the mixture. Close both sides. Now roll this tighter with the aluminum foil so it feels stiff.
Put in the refrigerator for a few hours to let it cool down and settle.
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For serving, take it out and cut thick slices. Can be served over a toast, or with a salad, with or without a sauce.
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