From the Jewish Food Hero Kitchen: Mock Chopped Liver


Jewish Mock Chopped Liver

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:

Rich tasting

A lot easier to make than the one your remember


Good smelling 

A modern update of a Jewish food favorite



Mock Chopped Liver

Download a printer friendly version here

Serves 4-6


  • Large skillet (9 or 10-inch)
  • Food processor


  • 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


In the 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

Download a printer friendly version here

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


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Comments 4

    1. Post

      Dear Malka….Good question. I have never frozen mine. You can make it a day in advance. If you end up trying to freeze it, let me know the results. Good Luck. Kenden

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