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Mock Chopped Liver

  • Author: Kenden Alfond
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Side
  • Method: Stovetop, Countertop
  • Cuisine: Jewish
  • Diet: Vegan


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.


  • ¼ cup of vegetable broth
  • ½ cup of chopped onion
  • 2 cloves of garlic, minced
  • 2 cups of button mushrooms, cleaned and sliced
  • ½ cup of walnuts
  • ½ teaspoon of sea salt
  • 1 teaspoon of balsamic vinegar
  • Black pepper, to taste
  • Fresh parsley for garnish

Serve with

  • 6 stalks of celery, cut into sticks and matzo crackers



  1. In a large skillet, 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.

Keywords: passover, kosher, pareve, meatless, meat-free, vegetarian, vegan, chicken