I confess that I really liked liverwurst in my pre-vegan days. Judging by the recipes and information online, I was not alone. I finally devised a vegan recipe very close in taste and texture, not only in my opinion but also of some real German testers. What's more, it's easy to make, can be frozen, and has a wonderful flavor. It makes good sandwiches too and is handy to have in the refrigerator for a quick meal or an appetizer (we like it on rye crisp). With an easy addition, it can be turned into vegan braunschweiger (smoked liverwurst). If you used to like this German specialty, simply add a little liquid smoke to the blended mixture to taste, starting with a 1/2 teaspoon. This recipe is seasoned the way I like it, but some German testers preferred to add a bit of ground cloves and cardamom.

‘Liverwurst’ [Vegan]



  • Dark sesame oil for oiling the pans
  • 1 (12.3 oz.) box extra-firm SILKEN tofu OR 12 oz. medium-firm tofu
  • 1 medium russet potato (about 4 oz.), scrubbed and cut into 1-inch dice (no need to remove the high-fiber peel!)
  • 1/2 a medium onion (about 2.5 oz.), peeled and cut into 1-inch dice
  • 1/2 cup raw shelled sunflower seeds
  • 1/4 cup whole wheat flour, OR stone ground cornmeal, OR soy flour, OR chickpea flour (besan)
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 2 cloves garlic, peeled
  • 1/2 teaspoon organic sugar
  • 1/2 teaspoon dried thyme (or 1/2 tablespoon fresh, chopped)
  • 1/2 teaspoon dried rosemary (or 1/2 tablespoon fresh, chopped)
  • 1/2 teaspoon dried marjoram (or 1/2 tablespoon fresh, chopped)
  • 1/8 teaspoon ground allspice
  • a few gratings of freshly-ground nutmeg
  • freshly-ground black pepper to taste


  1. Preheat the oven to 350°F. Oil two nonstick 5 3/4  x  3  x  2 1/8-inch fruitcake/mini loaf pans or an 8-inch round cake pan liberally with the dark sesame oil. Line the bottoms with baking parchment cut to fit. Oil the parchment, too.
  2. Combine all of the ingredients in a blender (preferably) or food processor and blend until very smooth.
  3. Divide the mixture between the two prepared nonstick  fruitcake/mini loaf pans or the round cake pan. Smooth the tops evenly.
  4. Cover each pan with foil (oiled on the side that will touch the liverwurst mixture). Place the pans inside of an 8 x 12-inch shallow baking pan with about 1 inch of hot water in the bottom.
  5. Bake for 1 hour.
  6. Cool the liverwurst in the pans on a cooling rack until firmly set. Carefully loosen around the sides of the pans with a table knife and invert them onto a platter. Cover the plate with plastic wrap and refrigerate for up to a week.
  7. If you would like to freeze the liverwurst, cut the cooled loaf/loaves into whatever sizes are useful for you, wrap well with foil, then place in a zipper-lock bag, seal and freeze for up to three months.


You will need two nonstick 5 3/4 x 3 x 21/8-inch fruitcake/mini loaf pans for this recipe. Alternatively, you can use a 8-inch round cake pan for the whole recipe. Recipe Source: http://veganfeastkitchen.blogspot.ca/, From my book “World Vegan Feast: 200 Homestyle Recipes from Over 50 Countries” (by Bryanna Clark Grogan, Vegan Heritage Press, Aug. 2011)


Nutritional Information

Per serving or 1/ 8th of a loaf: Calories: 61.6 Total Fat: 2.9 g Sodium: 148.9 mg Potassium: 182.5 mg Carbohydrates: 5.6 g Fiber: 1.4 g Sugar: 0.9 g Protein: 4.4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.