When people say “Jewish Food”, chopped liver is one spread that has a complicated reputation. Most people have a chopped liver memory or story that includes their grandmother, strong smells from the kitchen, and perhaps some commentary about kosher meat.
I wanted a healthy version so I’ve adapted a traditional chopped liver recipe with healthy ingredients that are all plant based.
This vegan version of chopped liver makes a lovely addition to your holiday meal. Mushrooms and walnuts give this dip a unique flavor that everyone is sure to enjoy. Serve with fresh crunchy celery and matzo crackers.
This Mock Chopped Liver is:
A lot easier to make than the one your remember
A modern update of a Jewish food favorite
- 1⁄4 cup vegetable broth
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups button mushrooms, cleaned and sliced
- 1⁄2 cup walnuts
- 1⁄2 teaspoon sea salt
- 1 teaspoon balsamic vinegar
- Black pepper, to taste
- Fresh parsley for garnish
- Large skillet (9 or 10-inch)
- Food processor
- 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 the 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
In your comments, share with us your chopped liver memory.
If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals