Our gluten-free vegan liverwurst recipe is the perfect pairing for our super-easy gluten-free vegan bread recipe! Prefer braunschweiger? We’ve got you covered there too! Either way, if you’ve been yearning for a vegan or vegetarian version of liverwurst or braunschweiger, your tastebuds will be doing a happy dance when you make this recipe for them! If you don’t want to make a sandwich of it, you can of course spread it on crackers as well.
In case you’re thinking to yourself “Wait, what bread recipe? How did I miss that?”, we’re talking about our “Super-Easy No-Yeast Gluten-Free Vegan Bread Which is Great for Sandwiches Too” recipe! Yes, it’s a long name, in fact you can almost have it ready to go into the oven in the time it takes to say it (well, ok, not really, but it really is super easy and fast), but how else to convey everything that this super recipe gives you?
Ok, that out of the way, let’s talk about the difference between liverwurst and braunschweiger, particularly as it relates to our vegan liverwurst recipe and our braunschweiger variation. Technically there are a couple of ways that they differ: the cooking method, and the spicing, both of which contribute to a slightly different flavor. According to Masterclass, “Braunschweiger and liverwurst are German sausages made from pork and/or beef organ meats, primarily liver. The main difference between these sausages is that Braunschweiger can be smoked.” Now, of course we’re in Colorado, so first we must clarify that what Masterclass means is that the braunschweiger is cooked over or in a smoker. ;~) Liverwurst, on the other hand, is generally boiled. The other difference is that there is an often-subtle difference in the spicing. So subtle, in fact, that we’re not even going to worry about it. For our purposes the primary difference between liverwurst and braunschweiger is that the braunschweiger has a slight smoky flavor from, you know, being smoked. So if you want vegan braunschweiger, just add a bit of liquid smoke to it, and honestly, that does the trick!
This recipe is based on the same base that we use to create our vegan roast beef, our vegan holiday loaf, and our vegan breakfast sausage, all of which rely on water-packed tofu which has been twice-frozen and twice-thawed while in the package. So if you want to make this recipe and you don’t routinely keep some packages of tofu in the freezer, the first thing to do is take a package of unopened, water-packed tofu and get it into the freezer. Once it is frozen, thaw it on the counter (still in the package). Then stick it in the freezer again (still unopened), and once frozen take it out and thaw it again. Now it’s ready!
So here’s the deal: you are going to make (bake) 2 mini loafs of liverwurst base (or braunschweiger base). Then you are going to grind them up to make your actual liverwurst (braunschweiger). These are the mini loaf pans that we use. If you don’t have mini-loaf pans, you can try pressing the ‘meat’ dough into muffin tins, dividing the dough into 4 of the muffin cavities, seeing as the shape doesn’t matter for the ultimate outcome. We have not done this (because we have those mini loaf pans) but it should work. But do not try using anything larger than a mini-loaf pan, or it won’t bake properly.
Homemade Vegan Liverwurst and Braunschweiger
For the baking part
1 package water-packed tofu, frozen, thawed, then frozen again, then thawed again
1/2 cup dried mushrooms (any type)
1 vegan beef bullion cube (we like Edward & Sons Not Beef cubes)
1 Tablespoon liquid aminos (can sub tamari or even soy sauce)
4 Tablespoons tapioca starch
3 Tablespoons psyllium powder
2 Tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoons thyme
1/2 teaspoon sage powder
1/4 teaspoon marjoram
1/2 teaspoon salt (omit if using soy sauce)
1/2 teaspoon pepper
For after the baking, when you grind it up
1/4 cup vegan mayo
1 Tablespoon vegan butter or margarine
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon liquid smoke if you are wanting to make braunschweiger instead of liverwurst
Preheat oven to 400°.
Press the twice-frozen twice-thawed tofu for at least 15 minutes until you have gotten out as much of the liquid as you can. Twice-frozen, twice-thawed tofu releases a lot of liquid, so don’t be surprised.
Put the tofu and all of the other ‘for the baking part’ ingredients except the liquid aminos in the bowl of your food processor, fitted with the ‘S’ blade. Pulse until it looks like crumbles, and then turn on fully. While the mixture is processing, slowly add in the liquid aminos. The mixture will start to change texture.
Now with the processor still running slowly drizzle in some room temperature water until the mixture starts to come together in a single ball of meat dough (it usually takes about 2 Tablespoons of water for us but it could be more or less for you). At this point stop adding in the water and watch what the mixture does; it should become a single ball of dough that travels around the bowl of the food processor. If it doesn’t become a ball of dough, add in a tiny bit more water, tiny bit at a time, until it does. Once you have a ball of dough traveling around your food processor bowl, turn the food processor off.
Let the dough rest for about 10 minutes to give the psyllium and tapioca starch time to start doing their thing.
Spray or wipe a light coating of olive oil or other neutral oil in the mini loaf pans, and place the mini loaf pans on a larger baking sheet.
Divide the dough in half, and gently press each half into a mini loaf pan. You want to have it fill in the corners of the pan and have the top be sort of flat, but you do not want to mash it into the pan, be gentle with it. (If using muffin tins then we would suggest dividing it into four of the muffin cavities, gently smoothing the top until it is basically level in each cavity.)
Cover each pan loosely with some aluminum foil, and place in the oven for one-half hour. When the half-hour is up, remove the foil, turn the oven down to 350°, and return the uncovered pans (still on the baking sheet) to the oven for another 30 minutes.
Remove from the oven, remove from the pans, and cool on a rack.
Once the mini-loafs are cooled, break them up into chunks and put them in the bowl of your food processor with all of the rest of the ingredients (the mayo, butter, ginger, allspice, and nutmeg and, if you are going for the smokiness of braunschweiger, the liquid smoke).
Process everything until nice and smooth. Place into a bowl and cover and chill until ready to serve.
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