Vegan Classic Liverwurst Sandwich
Indulge in the bold, smoky flavors of our Vegan Classic Liverwurst Sandwich, a plant-based twist on a traditional favorite. This hearty sandwich features a protein-packed spread made from tender brown lentils, earthy walnuts, sautéed onion, and garlic, blended with soy sauce, liquid smoke, and warming spices for a rich, umami-packed filling. Nestled between slices of toasted whole wheat bread and layered with crisp lettuce, juicy tomato, and creamy vegan mayonnaise, this sandwich is a satisfying and wholesome lunchtime option. Perfect for vegans, vegetarians, or anyone craving a meatless spin on comfort food, this recipe is as nutritious as it is delicious. Ready in just 45 minutes, it's an easy and flavor-packed addition to your vegan sandwich repertoire!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup Walnuts
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Liquid smoke
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 8 slices Whole wheat bread
- 4 tablespoons Vegan mayonnaise
- 4 pieces Lettuce leaves
- 1 large Tomato, sliced
Instructions
Begin by rinsing the lentils under cold water. In a medium-sized pot, add the lentils and 3 cups of water. Bring to a boil, then reduce heat to low and let simmer for about 20 minutes or until lentils are tender. Drain any excess water and set aside to cool slightly.
While the lentils are cooking, in a skillet over medium heat, add olive oil and sauté the chopped onion for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
In a food processor, combine the cooked lentils, sautéed onion and garlic, walnuts, soy sauce, liquid smoke, paprika, ground coriander, black pepper, and salt. Process until the mixture is smooth and well combined. Taste and adjust seasoning if necessary.
Toast the slices of whole wheat bread until golden brown. Spread a tablespoon of vegan mayonnaise on each slice.
To assemble the sandwich, lay a piece of lettuce on four slices of the toasted bread. Spread a generous amount of the vegan liverwurst mixture on top of the lettuce.
Add tomato slices on top of the vegan liverwurst. Top each sandwich with the remaining bread slices, mayonnaise-side down.
Serve the sandwiches immediately, or wrap them tightly to store in the refrigerator for up to a day.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 69.3 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 30.8 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
