From the Jewish Food Hero Kitchen: Mock Chopped Liver

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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

Healthy

Good smelling 

A modern update of a Jewish food favorite

mock-chopped-liver-jewish-food-hero

 


From the Jewish Food Hero Kitchen: Mock Chopped Liver
Jewish Food Hero
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    INGREDIENTS:
  • 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
    TOOLS:
  • Large skillet (9 or 10-inch)
  • Food processor

    In the large skillet:
  1. 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
    In a food processor:
  1. Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in the food processor
  2. Blend until well-blended but not completely smooth.
  3. Adjust seasoning to taste.
    To serve:
  1. Place in a serving bowl
  2. Garnish with fresh parsley
  3. 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

jewish-food-hero-cookbook-50-simple-plant-based-recipes

Comments

comments

Comments 4

    1. Post
      Author

      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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