The original lard is pig fat that has been rendered and clarified. It may be used for cooking or as a spread. In Poland smalec is served as a starter on a thick slice of sourdough bread with a pickled cucumber. It's often mixed with pork scratchings and onion. This form is also popular in Germany where lard is known as Schweineschmalz. Although the vegan version consists mainly of beans and only a little fat, the taste and consistency resemble the traditional lard.
You need:
1 cup dry white beans (I used red kidney beans), soaked overnight before cooking
1 large onion, chopped
1 large tart apple, grated
4 cloves garlic, peeled and finely chopped
1/3 cup vegetable oil
2 tablepoons soy granules
salt
pepper
marjoram
bay leaf
allspice
Method:
1. Rinse the beans, cover well with water and cook for about 30 minutes until tender. Blend until smooth.
2. In a saucepan or frying pan heat up the oil. Add the apple, onion, garlic, salt, pepper, marjoram, bay leaf and allspice. Stew in the covered dish for 5-10 minutes.
3. Set aside, add soy granules and mix.
1 cup dry white beans (I used red kidney beans), soaked overnight before cooking
1 large onion, chopped
1 large tart apple, grated
4 cloves garlic, peeled and finely chopped
1/3 cup vegetable oil
2 tablepoons soy granules
salt
pepper
marjoram
bay leaf
allspice
Method:
1. Rinse the beans, cover well with water and cook for about 30 minutes until tender. Blend until smooth.
2. In a saucepan or frying pan heat up the oil. Add the apple, onion, garlic, salt, pepper, marjoram, bay leaf and allspice. Stew in the covered dish for 5-10 minutes.
3. Set aside, add soy granules and mix.
I found the recipe on www.vegeluv.org