Vegetarian Chopped Liver

Chopped Liver
Way back in the day when I made legit chopped liver, I entertained all you vegetarians with promises of mock chopped liver to delight and inspire. Well, I am certainly no liar (except when my local grocer offers up a student discount. It is not my fault I have the youthful good looks and sparkling composure of a 21-year-old) and the day has arrived! My friends, I bring you vegetarian chopped liver. It is nearly vegan without those pesky eggs! Maybe tofu would work as a substitute? Any thoughts? But I digress.

This veggie chopped liver is totally tasty on a cracker, or as a dip with veggies, or even a spread on a sandwich! The possibilities are pretty much endless. What would you use it on?

I used dried lentils which are totally easy to make, but per usual, feel free to use inferior canned legumes. If you are using dried, make a big ole batch and use the leftovers for soups, chili, or salads.

While your lentils are cooking (or while you are figuring out how to use your can opener) you can saute your onion in oil until browned. I may or may not have cooked mine in leftover bacon grease. Oops. Then, take your lentils, onions, eggs and walnuts and blend away in a food processor with salt and pepper until it looks like, well, chopped liv

Vegetarian Chopped Liver

Ta da! There you have it- vegetarian chopped liver. Don’t tell anyone, but I think I like it better than the real thing. Maybe there is hope for me as a vegetarian yet (she types with a bacon, egg and cheese in hand). Maybe not.

Passover 5
Vegetarian Chopped Liver

Vegetarian Chopped Liver
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side Dish
Serves: 8 (1/2 cup per serving)
Ingredients
  • 1 cup lentils (or one 17 ounce can)
  • 1 medium onion
  • ½ tablespoon oil
  • 4 hard boiled eggs
  • ½ cup walnuts
  • Salt
  • Pepper
Instructions
  1. To make lentils, bring 4 cups of water and 1 cup of dried lentils to a boil. Reduce heat and cover. Simmer on low heat for 15-20 minutes until lentils are tender. Makes 3 cups.
  2. Heat oil in a pan and saute onions until they are browned.
  3. Put lentils, onions, walnuts, and eggs in a food processor and mix until it looks like chopped liver. Add salt and pepper to taste.
  4. Chill for one hour and serve.

 

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Comments

  1. Bubbe says

    Way too healthy for an antique like your bubbe. Bring on the schmaltz! However, I would eat this with some Ritz crackers…..

    Love and kisses,

    Bubbe

  2. says

    Would you believe that I’ve never had chopped liver? Just admitting that makes me feel like a bad Jew!

    I think I’ll have to try this!

  3. Jennie says

    I have been making this recipe for many years, although I have never added the walnuts. I use dried lentils and cook them for 45 minutes. While the lentils are cooking, I brown the onions on medium low for the same amount of time until they are very brown but not burnt. Salt, pepper, hard-boiled eggs, and my family asks for my “phony chopped liver” all the time. The last time I used chicken livers to make chopped liver (about 40 years ago), my daughter ran away from home – running away meant climbing the tree in the back yard and not coming down!

    This is about the closest you will come to the real thing – but the key is browning the onions until they are dark brown but not burnt!

  4. Jennifer says

    I can’t stand chopped liver, but i love the mock stuff. I had it once with green peas, mushrooms, egg and walnuts, but could never get the recipe right. I’m very excited to find your recipe with the lentils and will try this next time. Thanks! P.S. if you find a recipe with green peas, please try it out.

    • says

      Ooh I have never tried one with green peas. That sounds interesting! I will play around with that when I get a chance. I also have been wanting to make a vegan version without the egg!

  5. Melissa says

    Chaf Sameach Amy! thanks for providing a lentil option! For a new convert both to judaism and to the vegetarian lifestyle, I wasn’t too well organised for Pesach this year, but I do have eggs, lentils, onions, walnuts and the obligatory matzah on hand! Thank you thank you thank you!

    • says

      Hope you enjoy!! Great idea on the tofu cream cheese! I was thinking of trying chickpeas for a vegan version- kind of a hummus hybrid. But, then it wouldn’t be Kosher for Passover. Maybe I will try just tofu since tofu cream cheese may not be available for everyone and I like the ingredients I use to be easy to find. Welcome to the tribe! :)

  6. Melissa says

    As for a vegan version, Tofu cream cheese????? Tofutti cream cheese is a vego’s best friend! (Can you tell I’m an Aussie?LOL)

  7. Anna says

    I used this and several other of your recipes this Passover for a vegetarian Seder. What a hit! Thank you, Amy! Love your site.

  8. Rebecca says

    This sounds great! Mollie Katzen has one with green beans that I’ve made and I add sauteed mushrooms for that extra umami. I plan to try this with lentils. Thanks for the great blog.

  9. MJ says

    I make a vegetarian chopped liver using 3 kinds of onions, walnuts, asparagus, & egg. My father had NO idea it wasn’t the real deal till we all stood there watching him devouring it laughing. He would NEver have eaten it knowing what was in it!
    Really named-Triple Onion Walnut Pate
    2 medium red onions, thinly sliced
    1 large yellow onion, thinly sliced
    2 tablespoons peanut oil
    3 scallions cut in 1 inch pieces(white & green parts)
    1 cup walnuts
    2 hard boiled eggs, quartered
    1 can (14 1/2 oz) asparagus cuts, well-drained( or use fresh cooking till really soft)
    1/2 teaspoon cumin
    1/2 teaspoon paprika
    1/2 teaspoon salt
    pepper to taste,
    olives, cherry tomatoes, & lettuce leaves for garnish.
    In a large skillet, fry red & yellow onions in oil, until golden. Lower the heat & cook 2-3 minutes longer till limp. (DO NOT let onions become too brown!) Add scallions and heat through. Remove from heat and let cool slightly. Transfer to food processor. Add walnuts eggs, asparagus, cumin, paprika, salt and chop coarsely. Transfer to bowl and add pepper to taste. Chill makes 2 1/2 cups. Garnish with crackers and veggies.
    Try it – you’ll like it!!!

  10. Lauren says

    Yum!!! Would love to try this. Have you made without egg yet?? Not sure how much tofu to use or any other replacement for the egg.

    • says

      Thanks, Lauren! I haven’t. I would save that ingredient for last, and keep adding some until you get the texture you like. Let me know how it goes and how much you used!

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