Thanks to this post that includes vegetarian chopped liver on Cooking Manager, I was inspired to once again try making a mock chopped liver. I think this one is a winner, folks!
- 1/4 cup of walnuts
- 2 zucchini, sliced lengthwise
- 1 onion, quartered
- 3 tsp. olive oil (experiment with amounts of oil – add a little at a time – you may need less)
- Sea salt to taste
- 2 hard boiled eggs
Bake the zucchinis and the onion in a stoneware dish in the oven for about 1 hour. You can do this the day before, or anytime you are baking other items in the oven. Take the baked vegetables out of the oven to cool. Chop the walnuts in the food processor. Add all the other ingredients except the hard-boiled eggs. You can see what this dish would be like without the eggs, in case you would prefer to have an eggless version of vegetarian chopped liver. I found it too watery, but when I added the hard-boiled eggs, oh, my, it obtained the creaminess of chopped liver. Also, the next day in the refrigerator it turns browner, so it looks more like chopped liver, too.
Alternative: use grilled zucchini and onions (I don’t have a pareve grill)
Have you made mock chopped liver? Any suggestions?
See also: Vegan chopped liver spread with lentils, walnuts and onions
11 thoughts on “Vegetarian Chopped Liver”
This looks yummy and something I’d definitely enjoy. I also like the fact that the ingredients are so easy to find.
Yes, the ingredients are certainly more basic than some of the recipes I’ve posted!
You will note I added no extra spices or herbs – I wanted the “chopped liver” flavor… but someone else might want this “spiced up” a bit.
I think I’d make it without extra flavor first and then see how it comes out before spicing it up.
Hmm. This must be International Mock Liver Week or something. Miriyummy also posted a vegetarian liver recipe today… 🙂
Thanks for the tip! I see she uses canned peas in her recipe. And more onions.
I find you can never have too many onions 😉
I like your recipe, I’m going to try it with grilled zucchini, although I think I’ll stick to the ton of caramelized onions.
I just made veggie liver for Shabbos–the recipe used green beans (I boiled fresh rather than used canned), canned peas, onions, walnuts, and eggs. I have also made it with roasted eggplant and onions (actually, I have found that if you make Ina Garten’s roasted vegetable pate and leave out the tomato paste, it tastes just like chopped liver). My grandmother z”l gave me a fabulous recipe for veggie chopped liver based on cooked lentils.
I would use 3 large onions, salt and pepper, cinnamon, pinch sugar
Thank you for your recipe, Hannah.