Vegan Chopped Liver

Vegan Chopped Liver

With Passover approaching, many Jewish families are on the hunt for delicious vegan versions of traditional Passover foods. One of those foods is chopped liver, traditionally made from the liver of chickens or geese mixed with rendered chicken fat, eggs, onion, and spices.

Well, the Jewish Food Hero Kenden Alfond is here to show that it’s easy to make delicious vegan chopped liver from mushroom, onion, walnuts, and other plant-based ingredients—all without harming animals! This recipe shows how it’s done. Enjoy!

Mock Chopped Liver
Serves 4
This vegan version of chopped liver makes a lovely addition to your Passover meal. Mushrooms and walnuts give this dip a unique flavor that everyone is sure to enjoy. Serve with fresh crunchy celery and matzo crackers.
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Ingredients
  1. 1⁄4 cup vegetable broth
  2. 1⁄2 cup chopped onion
  3. 2 cloves garlic, minced
  4. 2 cups button mushrooms, cleaned and sliced
  5. 1⁄2 cup walnuts
  6. 1⁄2 teaspoon sea salt
  7. 1 teaspoon balsamic vinegar
  8. Black pepper, to taste
  9. Fresh parsley for garnish
Serve with
  1. 6 stalks celery, cut into sticks and matzo crackers
Tools
  1. Large skillet (9 or 10-inch)
  2. Food processor
In the large skillet
  1. Heat vegetable broth over medium-high heat
  2. Add the onion and garlic and sprinkle with a few pinches of the sea salt
  3. Sauté for 10 minutes, adding a touch more vegetable broth if the onion begins to stick to the skillet
  4. Add the mushrooms and another few pinches of sea salt
  5. Add a little bit more vegetable broth if needed
  6. Cook and stir for 5 more minutes, or until the mushrooms have softened
  7. Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor
  8. Blend until well-blended but not completely smooth.
  9. Adjust seasoning to taste.
  10. Place in a serving bowl
  11. Garnish with fresh parsley
  12. Serve with celery sticks and matzo crackers
World of Vegan http://www.worldofvegan.com/
vegan chopped liver

This recipe and photo was published with permission from Kenden Alfond, the editor and creator of Jewish Food Hero, a site that offers beautiful resources and plant-based menus for the Jewish holidays

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