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Vegetarian Chopped Liver

Vegetarian Chopped Liver

Not your Bubbe’s chopped liver! Vegetarian and super delicious. Serve with matzah crackers or vegetables!
4.55 from 24 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer
Cuisine Jewish
Servings 2 cups


  • 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.
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