vegan liver sausage

This spread – or dip – tastes even better the next day. The marjoram is then well infused and gives the paste a great flavor.

Roast the sunflower seeds in a dry pan.

Fry the garlic in oil until golden brown, remove from the heat and add plenty of marjoram and salt

In a food processor, puree the leftover vegetables (e.g. from lunch), sunflower seeds and garlic mixture. If necessary, add a sip of water to give the cream the right consistency.

Then pour into jars and store in the fridge.