This vegetarian chopped liver is so tasty, you may swear off meat for good! (Jk.) I also added a vegan option!
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?
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.
Vegetarian Chopped Liver
- 3 tablespoon extra virgin olive oil divided
- 2 medium white onion sliced thin
- Kosher salt
- 1 pound mushrooms sliced (button or crimini)
- 4 hard boiled eggs or 1 cup soft tofu for vegan version
- 1 cup walnuts plus more for garnish (toasted adds extra flavor!)
- Freshly cracked black pepper to taste
- Minced chives for garnish
- In a large sauté pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onion slices and 1 teaspoon salt.
- Sauté for about 10 minutes until onions are soft and starting to brown, stirring often, and then turn down the heat to medium low and sauté until onions are golden brown and caramelized, about 45 minutes. Stir often. You want the onions to stick a little so they color, but if onions start to burn, add a little water or more olive oil (or wine!) to deglaze. Add 1 more tablespoon olive oil and mushrooms and sauté for 10 more minutes until soft but not mushy. Let cool.
- Put onions mixture, eggs, and walnuts, in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver; add a little olive oil if it's not coming together. Season with salt and pepper to taste.
- Chill for one hour or until ready to serve and garnish with walnuts and chives. Serve with matzah crackers and veggies.