Friday, September 14, 2012

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. Everyone (except chopped liver haters) seem to LOVE 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.

Walnut, Nut, Walnuts, Nuts

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. 

Onions, Onion Rings, Cut, Food, Meal

It's Made With Just 3 Ingredients and Easy

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 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. 

Did I mention that this freezes well ? 
I frequently make it in advance, divide it in half, and freeze it in two containers. It needs to be defrosted in the fridge and pour off a drop of liquid 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
Refrigerate: This tastes if served at room temperature but given some time (in the fridge) for flavors to mingle and then brought to room temp for 1/2 hour. 


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 to sauté or use vegetable broth 

salt and pepper to taste  ( I don't use any salt)

Directions or (see oil-free directions in my notes at the end)
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 or it will be too mushy) 
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 and mushy. Its done! Spoon 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: Use 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 glass bowl , fill with mixture and allow to sit for about 5 -10 minutes  Invert and it will mold
                                                                       This post will  be shared on 
My blog carnival list

Oil-free: I have made this recipe oil-free by sautéing the onions in a little vegetable broth instead of oil. It was still very tasty and saved a ton of calories for those wanting to lose weight.                   

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  1. That certainly sounds very good! I am glad you found a way to make this taste so much like the original!

    1. this mock chopped liver is the best! Everyone love it.

  2. I can't image how these ingredients are going to make that great looking chopped interesting. Thanks for sharing it on foodie friday.

    1. I know.. it is hard to believe, but it really tastes amazing and authentic!

  3. Ha! I will trust your word on this one! Wink-wink.
    Thanks so much for linking up at I Gotta Create! <3 Christina

  4. Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from

  5. I look forward to this every year. It's so delicious and much healthier than the real thing! Delicious with rice crackers and fresh tomato too.

    1. Wendy- It's one of my favorites too. So glad you enjoy it.

  6. Just put it in the fridge for tomorrow night for my newly vegetarian daughter-in-law. Of course I had to taste it for seasoning. Then I had to taste it...lots, LOL. It is so yummy!

    1. Thank you for letting me know that you made it and enjoyed it.. Hope it was a hit with your vegetarian daughter in law


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