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
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.
- 1 cup lentils (or one 17 ounce can)
- 1 medium onion
- ½ tablespoon oil
- 4 hard boiled eggs
- ½ cup walnuts
- 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.
- Heat oil in a pan and saute onions until they are browned.
- Put lentils, onions, walnuts, and eggs in a food processor and mix until it looks like chopped liver. Add salt and pepper to taste.
- Chill for one hour and serve.