Mock Chopped Liver - vegan

This is an absolutely delicious spread that looks and tastes like chopped liver but is actually made from walnuts and is entirely plant-based and vegan. 

If you are looking for a special appetizer to serve to guests, this is it. Everyone (except chopped liver haters) will LOVE IT. 

I serve it on a large slice of tomato or spread on (gluten free) crackers or (gluten free) bread/challah. I serve it mostly to company, and it's always a big hit.

It's Made With Just 3 Ingredients

• sautéed onions (I sautee without oil-see notes at end of post)
• walnuts
• a can of baby peas (It won't taste like peas)

It's hard to believe how good the trio tastes when processed in the food processor. The flavors mingle and make a great spread.

Being a gluten free vegetarian/vegan, I miss some of the traditional foods that I grew up eating at Jewish holidays. Two of my best vegetarian versions of traditional holiday foods are my vegetarian gluten free matzo balls and this vegan chopped liver recipe. 

Ingredients: 

1 cup of walnut halves or pieces 

3 cups of sautéed onions ( 1 very large onion or 2 medium large) 

1 can of baby green peas, drained 

Salt and cracked pepper to taste

Directions: 

Add the walnuts to a food processor and use press on/off on/off  a few times until the nuts are chopped. Be careful not to let the food processor run or you will have nut butter which will not work in this recipe. 

In a large rimmed skillet, sauté the onions slowly until soft and caramelized a little. ** I like to sauté in vegetable broth or water (see notes at end of post)  to save on calories, but you can sauté in oil. 

When onions are done, allow them to cool slightly and then add the onions and peas to the food processor. Process for 10-15 seconds or until slightly blended but not mushy.   

Enjoy this plant-based, gluten-free appetizer!

This recipe freezes well too! 

I frequently make the chopped liver in advance, divide it in half, and freeze it in two containers. It needs to be defrosted in the fridge and then pour off the small amount of liquid that forms before serving or put in a small mesh colander to drain if it seems to have too much liquid.

Author: Judee Algazi @ Gluten Free A-Z Blog
Cook Time: 20 minutes to sautee the onions
Prep Time: 2 minutes in the food processor to blend 
Total Time: 22 minutes

Visual Step by Step

chop nuts in food processor ( this is not the correct amount of nuts) 

Assemble Ingredients

Saute onions very slowly until caramelized

                                       Process all of the ingredients in a food processor til smooth

I like to place the mixture in a domed bowl and allow to sit in the fridge for 25 minutes to mold. I then invert and it form a pretty dome.

                                                                       

 

MY NOTES: 

1. How and why I sauté in broth instead of oil:

Personally, I do not want the extra calories from the oil. I find that I can saute in water or broth and I'm happy with the results. If you would like to try to saute in water or broth, the  directions follow. 

2. How to sauté in broth or water: 

I make sure the skillet is hot before I add the onions. I add the onions, stir, and allow them to cook while I stir for about 4 minutes. THEN slowly add about 2-3 tablespoons of vegetable broth or water and reduce the heat to low, and stir and allowing to sauté for at least 10 minutes, stirring frequently to prevent burning and adding a tablespoon at a time of additional broth if needed to prevent sticking.              

3. Passover variation: Use eggplant if you don't eat peas  - 

Peel and chop 1 large eggplant. Sauté in 2 tablespoons of olive oil in a large skillet, stirring frequently until the eggplant is soft. Season with salt and pepper, Use in place of peas in the food processor at Passover. ( I never tried sautéing the eggplant in broth or water- so not sure how that would work).

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