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Mock Chopped Liver
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.
Course Appetizer, Side
Cuisine Jewish
Keyword mock chopped liver, vegan chopped liver, vegan passover recipe, vegan passover recipe ideas
Cook Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 119 kcal
Author Kenden Alfond
¼ cup vegetable broth ½ cup chopped onion 2 cloves garlic minced 2 cups button mushrooms cleaned and sliced ½ cup walnuts ½ teaspoon sea salt 1 teaspoon balsamic vinegar Black pepper to taste Fresh parsley for ganish Serve with 6 stalks of celery cut into sticks and matzo crackers Tools 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.
Calories: 119 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 1 g | Sodium: 358 mg | Potassium: 269 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 62 IU | Vitamin C: 3 mg | Calcium: 26 mg | Iron: 1 mg