Best Vegetarian Chopped Liver Recipes

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ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON



Ellen Levine's Vegetarian

Provided by Crescent Dragonwagon

Categories     Food Processor     Mushroom     Nut     Vegetarian     Tree Nut     Walnut     Green Bean     Legume     Lentil     Chill     Advance Prep Required

Yield Makes about 3 1/2 pints

Number Of Ingredients 15

Vegetable oil cooking spray
1/4 cup olive oil, walnut oil, or a mild vegetable oil such as corn, canola, or peanut
2 large onions, chopped
3 cloves garlic, peeled and quartered
1/4 pound mushrooms, tough ends trimmed and discarded, chopped (about 1 slightly heaping cup)
1 1/2 cups fresh green beans, cooked to tenderness, cooking water reserved
1 1/2 cups lentils, cooked to tenderness
4 hard-boiled eggs, quartered
1 1/2 cups walnuts, toasted
1 tablespoon tomato paste (optional; Ellen doesn't use it, I do more often than not)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 to 3 tablespoons minced onion (optional)
Minced fresh parsley, for garnish
Paprika, for garnish

Steps:

  • 1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
  • 2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
  • 3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
  • 4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.

VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)



Vegetarian Chopped Liver (Mushroom-Walnut Pâté) image

This rich and delicious recipe is from Melissa Clark and was printed in "Fine Cooking" (Oct. 2010). It is especially good with pumpernickel or rye bread. Yields about 2 cups.

Provided by blucoat

Categories     Spreads

Time 35m

Yield 32 tablespoons

Number Of Ingredients 15

2 ounces unsalted butter (4 tablespoons)
1 large yellow onion, halved and thinly sliced into half moons
2 fresh thyme sprigs
3/4 lb cremini mushrooms (4-1/2 cups) or 3/4 lb baby bella mushroom, cut into medium dice (4-1/2 cups)
1/2 lb shiitake mushroom, stems removed, caps cut into medium dice (2 cups)
kosher salt and freshly ground black pepper
2 tablespoons dry sherry
1 cup walnuts, toasted
1 small clove garlic, minced
1/2 teaspoon fresh lemon juice, more to taste
1/4 teaspoon finely grated lemon zest
2 hard-cooked eggs, peeled and roughly chopped
extra-virgin olive oil, for drizzling
flaky sea salt, for garnish
thinly sliced scallion greens or chives, for garnish

Steps:

  • Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
  • Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Nutrition Facts : Calories 49, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 5.7, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 1.4

PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )



Passover and All Year Vegetarian Chopped Liver ( Mushrooms ) image

I do not like eating liver. Still, nostalgia made me search for a vegetarian recipe. I LOVE chopped liver on a matzoh. This recipe has been a standard on the seder table for many years now and I make it all through Passover and the rest of the year.

Provided by Chef Dudo

Categories     Spreads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup sliced mushrooms
1 cup chopped onion
2 tablespoons margarine
3 hard-boiled eggs
1/4 lb shelled walnuts
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Fry the onions and mushrooms in the margarine until the onion turns golden.
  • Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
  • Season with salt and pepper.
  • Refrigerate.

Nutrition Facts : Calories 210.2, Fat 18.8, SaturatedFat 2.6, Cholesterol 106, Sodium 464.7, Carbohydrate 6.1, Fiber 1.8, Sugar 2.1, Protein 6.7

VEGETARIAN CHOPPED " LIVER " ( GREEN BEANS )



Vegetarian Chopped

Make and share this Vegetarian Chopped " Liver " ( Green Beans ) recipe from Food.com.

Provided by Caryn Gale

Categories     Spreads

Time 40m

Yield 1 med. size bowl

Number Of Ingredients 6

1 (1 lb) can green beans
1/3 cup oil
2 medium onions, sliced
5 hard-boiled eggs
2 ounces walnuts
salt and pepper

Steps:

  • Saute onions in oil for a long time, carmelized.
  • Drain green beans.
  • Process nuts until fine.
  • Add green beans and onions to nuts in processor.
  • Add 3 eggs to processor.
  • Finely grate 2 remaining eggs and add by hand.
  • Chill overnight.

MOCK (VEGETARIAN) CHOPPED LIVER



Mock (Vegetarian) Chopped Liver image

Adapted from Arthur Schwartz's Jewish Home Cooking. Canned green beans may be substituted for fresh. If using fresh beans, be sure they are cooked all the way through and are tender, not tender-crisp or al dente. Cook time is chilling time.

Provided by Chocolatl

Categories     Vegetable

Time 3h40m

Yield 7 cups

Number Of Ingredients 8

5 quarts water
7 teaspoons salt, divided
2 lbs fresh green beans, trimmed
4 medium onions, chopped (about 4 cups)
2 -3 tablespoons oil
1 cup walnuts
5 hard-boiled eggs, peeled and cut into chunks
1/2 teaspoon black pepper

Steps:

  • Bring water to a boil over high heat.
  • Add 2 tablespoons salt and all the beans.
  • Return to a boil and cook until tender, 8-10 minutes.
  • Drain and let cool.
  • Heat oil in a skillet over medium-high heat.
  • Add onions and toss to coat with oil.
  • Cover and reduce heat to medium.
  • Cook 10 minutes, tossing once after 5-6 minutes.
  • Uncover and stir.
  • Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
  • Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
  • Pulse until mixture is fine but not pasty, scraping bowl as needed.
  • Repeat with remaining onions, walnuts, beans and eggs.
  • Place both batches in a bowl and add the pepper and remaining salt.
  • Tightly cover and refrigerate for several hours before serving.

ISRAELI AUBERGINE AND EGG PATE (VEGETARIAN CHOPPED LIVER)



Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) image

Make and share this Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) recipe from Food.com.

Provided by Jewpanese cook

Categories     Southwest Asia (middle East)

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

675 g eggplants
2 onions
5 tablespoons sunflower oil
25 g margarine
1 garlic clove
5 eggs
1/2 teaspoon salt
1 pinch black pepper

Steps:

  • Cut the aubergine into 1 inch (2.5 cm) cubes. Sprinkle with salt and place in a colander and leave for 30 minutes.
  • Boil the eggs until hard and then shell them.
  • Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned.
  • Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft.
  • Put the aubergine and onion mixture into the food processor. Add the eggs, salt and pepper and then pulse until a coarse mixture is formed.
  • Chill until required, although I can't resist having a few teaspoons whilst still warm.

Nutrition Facts : Calories 175.9, Fat 14.3, SaturatedFat 2.5, Cholesterol 132.2, Sodium 221.1, Carbohydrate 8, Fiber 3.3, Sugar 3.4, Protein 5.1

BRIGHTON BEACH SID'S FAMOUS VEGETARIAN CHOPPED LIVER- GREEN BEAN



Brighton Beach Sid's Famous Vegetarian Chopped Liver- Green Bean image

This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

Provided by labouchet

Categories     Spreads

Time 20m

Yield 3-4 cups

Number Of Ingredients 10

1 cup walnut pieces
1 -2 tablespoon vegetable oil
2 -3 cups onions, thin sliced or chopped
1 1/2 cups well cooked green beans, chopped (even canned works in this)
3 hard-boiled eggs, coarse chopped
3/4 cup cooked brown lentils
1 tablespoon tomato paste
2 -3 tablespoons mayonnaise
1/2 teaspoon salt, to taste
black pepper, to taste

Steps:

  • Lightly toast the walnuts in a heavy based pan.
  • Set aside.
  • Saute onions in the oil, cooking until golden (but NOT burned).
  • Add tomato paste to this and cook 1 more minute.
  • Remove from heat and cool slightly.
  • Add onion mix, toasted walnuts, and remaining ingredients to blender or food processor and grind together well (add a few spoons of water or vegetable broth, if necessary).
  • Taste for additional salt and pepper.
  • Chill for 4 hours (this also allows the flavour to develop).
  • Bring to room temperature for serving.

Nutrition Facts : Calories 604.6, Fat 36, SaturatedFat 4.8, Cholesterol 186.5, Sodium 502.8, Carbohydrate 49.2, Fiber 20.6, Sugar 9.4, Protein 26.9

VEGETARIAN "CHOPPED LIVER"



VEGETARIAN

Number Of Ingredients 6

Two 15 oz. can Peas, drained
1 cup Walnuts, shelled
1 large Onion, diced
Paprika
Salt, to taste
Cooking Oil (bland preffered, but there's a note saying someone used Olive Oil, although it's not recmmd.)

Steps:

  • Saute diced onion in the cooking oil till brown. During, coat with ample paprika. Put browned onion, peas, and walnuts into food processor and blend until all ingredients have become smooth and spreadable. Add a pinch or two of salt during processing, be careful. Add a small bit of the peas liquid if it needs thinning- be careful. Chill and marinate, serve with bread or crackers, (cook's fav is Jewish Rye)

VEGETARIAN CHOPPED LIVER



Vegetarian Chopped Liver image

How to make Vegetarian Chopped Liver

Provided by @MakeItYours

Number Of Ingredients 6

1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste

Steps:

  • Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms.

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