I know the thought of chopped liver makes you go: Eeww! Just a little, right? I know, and I’m with you, but this vegan chopped liver is a whole new experience, and it’s so delicious.
Keeping Our Traditions.
Being vegan is all about compassion towards other living beings, right? But, as we’ve mentioned before, it doesn’t mean isolating yourself from family members or your traditions. Traditions are so important! Whether they come from your religion or where you come from, it’s a moment to connect with the people we love and with our roots.
Animal-Friendly Chopped Liver? Yep!
With Passover approaching, many Jewish vegans are on the hunt for delicious plant-based 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. Who would have thought it was possible to make it vegan?
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! With the added bonus of being super quick to make and using easy to find ingredients. What more could you ask for?
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.
- 1⁄4 cup of vegetable broth
- 1⁄2 cup of chopped onion
- 2 cloves of garlic, minced
- 2 cups of button mushrooms, cleaned and sliced
- 1⁄2 cup of walnuts
- 1⁄2 teaspoon of sea salt
- 1 teaspoon of balsamic vinegar
- Black pepper, to taste
- Fresh parsley for garnish
- 6 stalks of celery, cut into sticks and matzo crackers
- Large skillet (9 or 10-inch)
- Food processor
- In a large skillet, heat vegetable broth over medium-high heat
- Add the onion and garlic and sprinkle with a few pinches of the sea salt
- Sauté for 10 minutes, adding a touch more vegetable broth if the onion begins to stick to the skillet
- Add the mushrooms and another few pinches of sea salt
- Add a little bit more vegetable broth if needed
- Cook and stir for 5 more minutes, or until the mushrooms have softened
- Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor
- Blend until well-blended but not completely smooth.
- Adjust seasoning to taste.
- Place in a serving bowl
- Garnish with fresh parsley
- Serve with celery sticks and matzo crackers
- Serving Size: 4
Finding a way to keep your traditions after becoming vegan is what we are all about! This recipe is one example of that. A traditional Jewish dish made vegan so you can enjoy this time with your family while also introducing them to yummy vegan dishes. Perfect. Enjoy!
Do you have your own veganized version of a traditional recipe? Let us know and let’s help other vegans reconnect with their family traditions!
Don’t forget to check out our other Jewish vegan recipes:
This recipe and photo were 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.