Vegetarian Chopped Liver was an essential appetizer on my family's Jewish holiday table. We scooped it up every Rosh Hashanah and Passover with our favorite crackers, matzah, and fresh vegetables. Although it was always a staple, I never really questioned what was in it, but as my family's beloved Jewish caterer closed, we were left with the choice to a) find a replacement just as good or b) develop a homemade recipe myself.
If you know me well, it'll be no surprise that I chose option b. Through much research, trial, and error, I have finally found a similar combination of ingredients that provide the same nostalgic flavor that I grew up eating!
If, like me, you also grew up eating foods like mandel bread, matzo ball soup, and latkes, you're probably not a stranger to vegetarian, or mock, chopped liver. However, have you ever thought about the oxymoron that is "vegetarian liver"? What could it possibly be made of? And, how in the world do you make vegetables taste like a copycat version of savory, umami, iron-rich meat?
In my opinion, it seems a bit odd that boiled eggs, sautéed onions and mushrooms, toasted walnuts, and peas would combine to make a flavorful, savory dip. But I honestly can't imagine a Jewish holiday without it. It's comfort food to me and somehow this seemingly random combination of ingredients just works perfectly in unison with one another.
As an added bonus, vegetarian chopped liver is also WAY easier to make than classic chopped liver, where you have to render schmaltz (or chicken fat) for a traditional rich flavor and ensure you cook the livers perfectly so they don't become dry and tough. Instead, you just need to prep the ingredients for this vegetarian version, then throw them into a food processor and blend until it's your desired consistency. It's really that easy!
Ingredients
Instructions
- Step 1: Bring a small pot of water to boil on the stove. Add the eggs. Turn heat to medium and boil for 12 minutes.
- Step 2: Remove eggs from the water and run under cold water. When cool enough to handle, peel the eggs.
- Step 3: Toast walnuts in a skillet for 3 to 5 minutes, until fragrant and lightly golden. Remove from the skillet.
- Step 4: Add olive oil and onions to the skillet. Cook onions over medium-low heat for about 20 minutes.
⭐️ Quick Tip! Watch the walnuts carefully! If they burn, the chopped liver will have a bitter flavor instead of the delicious nuttiness you're looking for.
- Step 5: Add mushrooms. Cook for another 5 to 7 minutes.
- Step 6: Stir in peas, garlic powder, salt, and pepper. Cook another 1 to 3 minutes.
- Step 7: Add eggs, onion/mushroom/peas mixture from the skillet, and walnuts to a food processor. Carefully, pulse the mixture until thick and creamy, but still a little chunky.
- Step 8: Place in an airtight container in the refrigerator to chill for at least 1 hour.
- Step 9: When ready to serve, scoop into a serving bowl and serve alongside crackers, matzah, or raw veggies.
My Top Tips!
⭐️ IF SERVING THIS FOR PASSOVER, TAKE NOTE: Peas are considered "kitniyot". If you avoid legumes on Passover, you'll want to leave the peas out. The recipe won't have as much bulk without the peas, nor will it have the same subtle sweetness that the peas provide. However, you can add a splash or two of pure maple syrup (or honey) to help balance the flavor. And if you need more servings, just double the recipe (without the peas!).
⭐️ Cook the onions low and slow to truly caramelize them! This also helps to provide a subtle sweetness. If you cook them too fast over too high of heat, they'll burn and become bitter instead.
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Vegetarian Chopped Liver (Mock Chopped Liver)
Equipment
Ingredients
- 3 large eggs
- 2 tablespoons olive oil, plus more if needed
- ¾ cup walnuts
- 2 sweet onions, thinly sliced
- 8 ounces cremini (or baby bella mushrooms), roughly chopped
- 1 (15 ounce) can green peas, drained and rinsed SEE NOTES
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Set a small pot of water to boil on the stove. Once boiling, turn the heat to low, and carefully lower the eggs into the water. Bring heat back to medium and boil for 12 minutes.
- Remove eggs from the water and run under cold water. When cool enough to handle, peel the eggs.
- Set a large skillet over medium-low heat. Add walnuts to the dry pan. Toast for 3 to 5 minutes, until fragrant and lightly golden. Make sure to stir them so they don’t burn. Remove walnuts from the skillet.
- Add olive oil and onions to the skillet. Cook onions over medium-low heat for about 20 minutes, or until caramelized. Stir every few minutes to help onions caramelize without burning. If they begin to look dry while cooking, add another splash of oil.
- Add mushrooms. Cook for another 5 to 7 minutes, or until softened and the liquid they give off evaporates from the pan. Make sure to scrape up the browned bits from the bottom of the pan for maximum flavor!
- Stir in peas, garlic powder, salt, and pepper. Cook another 1 to 3 minutes, or until there is no extra liquid from the peas.
- Add eggs, onion/mushroom/peas mixture from the skillet, and walnuts to a food processor. Carefully, pulse the mixture until thick, slightly blended, but still a little chunky.
- Place in an airtight container in the refrigerator to chill for at least 1 hour.
- When ready to serve, scoop into a serving bowl and serve alongside crackers, matzo, or raw veggies.
Notes
- IF SERVING THIS FOR PASSOVER, TAKE NOTE: Peas are considered "kitniyot". If you avoid legumes on Passover, you'll want to leave the peas out. The recipe won't have as much bulk without the peas, nor will it have the same subtle sweetness that the peas provide. However, you can add a splash or two of pure maple syrup (or honey) to help balance the flavor. And if you need more servings, just double the recipe (without the peas!).
- Cook the onions low and slow to truly caramelize them! This also helps to provide a subtle sweetness. If you cook them too fast over too high of heat, they'll burn and become bitter instead.
- Pulse the mixture slowly in the food processor. You want it to be blended and creamy, but with a few small chunks.
Nutrition
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