Vegan ‘chopped liver’
Use black salt and tofu to give an egg-like taste and texture to this dish of mushrooms cooked in broth and blended to resemble liver pâté. Serve on bread or crackers.
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, chopped
- 100ml/3½fl oz vegetable stock
- 500g/1lb 2oz chestnut mushrooms
- 40g/1½oz shelled walnuts
- 1 tsp balsamic vinegar
- 300g/10½oz block firm tofu, chopped
- ½ tsp ground turmeric
- 1 tsp black salt
- 1 tsp vegan mayo
- salt and freshly ground black pepper, to
- bread or crackers, to serve
Method
Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates.
Add the chestnut mushrooms and fry until cooked.
Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency.
Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together.
Stir the tofu mixture into the blended mushrooms and mix to combine.
Transfer to a serving bowl and serve with bread and/or crackers of your choice .
Recipe Tips
You can use any mushroom in place of chestnut mushrooms – however chestnut mushrooms give a nice meaty flavour.
