Walnut Mock Chopped Liver - vegan

This is an absolutely delicious spread that looks like chopped liver ( and tastes like chopped liver)  but is made from walnuts and is entirely vegan. If you are looking for a special appetizer for a party, this is it. It's great 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 vegetarian/vegan version is a substitute for the real thing ( chopped liver) that is traditionally served on the Jewish Holidays. This mock recipe is very authentic tasting ( maybe better) . In addition, it's easy to make and probably healthier. 

It's Made With Just 3 Ingredients:

It's basically three ingredients: sautéed onions, walnuts, and a can of peas or at Passover used 2 cups of eggplant. It's hard to believe how good the trio taste 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 gluten free matzo balls and this vegan chopped liver recipe. 

Author: Judee Algazi of Gluten Free A-Z Blog
Cook Time: 20 minutes to sautee the onions
Prep Time: 5 minutes in the food processor to blend 
Total Time: 25 minutes

Ingredients: 


2 cups cooked baby peas , well drained ( or 1 can of baby peas)
 (or at Passover use eggplant- see eggplant prep below) 
1 cup of walnut halves or pieces
2 very large onions, slice in half moons
3-4 Tablespoons olive oil 
salt and pepper to taste  ( I don't use any salt)

Directions 
Spray a dutch oven with olive oil spray and add 3 T olive oil. Add onion slices and saute very slowly until on a low heat until caramelized and reddish to bring out the sweetness of the onion. 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.) 
Then add drained peas and cooked onions, sea salt and pepper to taste
(If you are going to add the hard boiled egg, do it now)
Pulse  on /off on /off until mixture is smooth but not overly processed and mushy.
Its done! 
Put into a small domed bowl and let it sit for about 10 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: eggplant_ peel and chop 1 large eggplant. sautee in 2 tablespoons of olive oil or olive oil spray 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.

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

Spray a medium sized domed bowl , fill with mixture and allow to sit for about 5 -10 minutes  Invert and it will mold

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