Vegetarian Classic Liverwurst Sandwich

Discover the irresistible charm of a *Vegetarian Classic Liverwurst Sandwich*, a plant-based twist on the beloved deli favorite. This recipe uses earthy cremini mushrooms, protein-packed lentils, and toasted walnuts, blended with aromatic spices like smoked paprika and cumin for a robust and smoky "liverwurst" spread. The creamy mixture is layered between slices of buttery rye bread, along with crisp lettuce, juicy tomatoes, and tangy pickles for a perfect balance of textures and flavors. Grilled to golden perfection, this satisfying sandwich delivers all the comfort of a traditional liverwurst without the meat, making it a wholesome, vegetarian-friendly lunch option that's as nourishing as it is indulgent. Prepared in under an hour, it's a delicious way to enjoy a gourmet sandwich experience right at home!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 ounces Cremini mushrooms, chopped
• 1 cup Lentils, cooked
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin, ground
• 1 tablespoon Dijon mustard
• 0.5 teaspoon Nutmeg, ground
• 0.5 cup Walnuts, toasted
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 pieces Rye bread, slices
• 2 tablespoons Butter or plant-based spread
• 4 pieces Lettuce leaves
• 1 large Tomato, sliced
• 4 pieces Pickles, sliced

Directions

Step 1

In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, and sauté for 2-3 minutes until soft and translucent.

Step 2

Add the cremini mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become golden brown.

Step 3

Stir in the soy sauce, smoked paprika, cumin, Dijon mustard, and ground nutmeg. Cook for an additional 2 minutes to combine the flavors.

Step 4

Transfer the mushroom mixture to a food processor. Add the cooked lentils and toasted walnuts.

Step 5

Process the mixture until smooth, scraping down the sides as necessary. Season with salt and black pepper to taste.

Step 6

Butter or spread plant-based spread on one side of each slice of rye bread.

Step 7

To assemble each sandwich, spread a generous amount of the vegetarian liverwurst mixture on the unbuttered side of a slice of rye bread.

Step 8

Top the liverwurst with lettuce leaf, sliced tomato, and pickles.

Step 9

Close the sandwich with another slice of buttered rye bread, butter side out.

Step 10

Heat a skillet over medium heat and grill each sandwich for 2-3 minutes per side, until the bread is golden and crispy.

Step 11

Slice in half and serve warm.

Nutrition Facts

Serving size	(1212.9g)

Amount per serving	% Daily Value*
Calories	1964.9

Total Fat 106.2g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 62mg	0%
Sodium 4731.6mg	0%
Total Carbohydrate 205.4g	0%
Dietary Fiber 43.7g	0%
Total Sugars 30.6g
Protein 62.9g	0%

Vitamin D 33.9IU	0%
Calcium 374.3mg	0%
Iron 20.2mg	0%
Potassium 3236.3mg	0%

*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.

Source of Calories

Fat: 47.1%

Protein: 12.4%

Carbs: 40.5%