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
- Salt
- Pepper
- 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.
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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
Well at least I used bacon fat!
I remember when my Grandma used to make chopped liver – I absolutely hated it. But now, I think I’d give it a try! This sounds delicious!
Thanks, Dawn!
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!
HAHA it’s okay! Baby steps- start with the vegetarian version. Then work your way up to the real thing
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!
Yes I agree that’s key!
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.
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!
Just saw this on your Rosh Hashana recipes. I’ve actually only made a recipe similar to what jennifer is talking about, but would love to try this recipe with lentils too!
Thanks, Rebecca!
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!
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!
I meant Chag Sameach! LOL!
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)
Thanks!
I used this and several other of your recipes this Passover for a vegetarian Seder. What a hit! Thank you, Amy! Love your site.
Yay I’m thrilled!! Thanks for reading!
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.
Thanks, Rebecca! That sounds tasty too.