Mock Chopped Liver - vegan

This is an absolutely delicious spread that looks and tastes like chopped liver but is actually made from walnuts and is entirely plant-based and vegan. 

If you are looking for a special appetizer to serve to guests, this is it. Everyone (except chopped liver haters) seems to LOVE IT. 

I like it with tomatoes or spread on (gluten free) crackers or (gluten free) bread/challah. I serve it mostly to company, and it's always a big hit.

This vegan plant-based version is a great substitute for the real thing that real chopped liver that is traditionally served on the Jewish Holidays. This mock recipe is very authentic tasting (maybe better). It's easy to make and definitely healthier for your heart than eating real liver. 

It's Made With Just 3 Ingredients

• sautéed onions (I sautee without oil-see notes at end of post)
• walnuts
• a can of baby peas (no one ever thinks it has peas in it)

It's hard to believe how good the trio tastes when processed in the food processor. The flavors mingle and make a great spread.

Being a gluten free vegetarian/vegan, I miss some of the traditional foods that I grew up eating at Jewish holidays. Two of my best vegetarian versions of traditional holiday foods are my vegetarian gluten free matzo balls and this vegan chopped liver recipe. 

This recipe freezes well too! 

I frequently make the chopped liver in advance, divide it in half, and freeze it in two containers. It needs to be defrosted in the fridge and then pour off the small amount of liquid that forms before serving.

Author: Judee Algazi @ Gluten Free A-Z Blog
Cook Time: 20 minutes to sautee the onions
Prep Time: 2 minutes in the food processor to blend 
Total Time: 22 minutes

After I make this recipe, I usually put it in the refrigerator until I am ready to serve it. However, this "liver" tastes best served at room temperature, so take it out of the fridge a 1/2 hour before serving.

Ingredients: 

1 can of baby peas, drained 
1 cup of walnut halves or pieces
2 very large onions, sliced in half moons 

Salt

Cracked Pepper

Directions (see oil-free directions in my notes at the end)

Add onion slices to a wide skillet and saute very slowly on a low heat until the onions begin to sweat and release a small amount of liquid. Continue until no liquid is left (check and stir frequently) and add two tablespoons of water and continue to cook until the onions begin to caramelize and look slightly reddish to bring out the sweetness of the onion. Make sure your onions are soft and and then set aside.

Set up your food processor with the sharp blade.  

Add the walnuts and pulse quickly 2-3 times(on./off/on/off until coarsely ground (not entirely smooth or it will be nut butter) 
Then add drained peas and cooked onions, sea salt and pepper to taste.

Pulse  on /off on /off until mixture is smooth but not overly processed or too mushy. Spoon into a small domed glass bowl and allow it sit for a minimum of about 25 minutes in the refrigerator. 

To serve: Turn the bowl upside down onto a flat serving plate and decorate with tomato wedges and cucumber slices on the side. 
Enjoy with gluten free crackers, crudités, or gluten free bread or at Passover - gluten free matzoh!

Passover variation: Use eggplant if you don't eat peas  - 

Peel and chop 1 large eggplant. Sauté in 2 tablespoons of olive oil in a large skillet, stirring frequently until the eggplant is soft. Season with salt and pepper, Use in place of peas in the food processor at Passover. ( I never tried sautéing the eggplant in broth or water- so not sure how that would work).

Visual Step by Step

chop nuts in food processor ( this is not the correct amount of nuts) 

Assemble Ingredients

Saute onions very slowly until caramelized

                                       Process all of the ingredients in a food processor til smooth

I like to place the mixture in a domed bowl and allow to sit in the fridge for 25 minutes to mold. I then invert and it form a pretty dome.

                                                                       

 

How I sauté in broth:

I make sure the skillet is hot before I add the onions. I add the onions, stir, and allow them to cook while I stir for about 4 minutes. THEN slowly add about 2-3 tablespoons of vegetable broth or water and reduce the heat to low, and stir and allowing to sauté for at least 10 minutes, stirring frequently to prevent burning and adding a tablespoon at a time of additional broth if needed to prevent sticking.              

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