Vegetarian Chopped Liver Recipe

Vegetarian chopped liver in a bowl surrounded by matzo crackers and raw vegetables.

5 from 85 votes

Vegetarian Chopped Liver Recipe

Delicious Vegetarian Chopped Liver Recipe, made with mushrooms and walnuts. Earthy and meaty umami satisfaction from mushrooms...the perfect substitute for traditional chopped liver. Enjoy this rich and savory dish as an appetizer for Passover and year round.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Jewish Holiday

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 62kcal

Author: Debra Klein

Equipment

Ingredients

2 medium onions diced
1 lb portobello mushrooms roughly chopped
½ teaspoon sea salt coarse
½ teaspoon black pepper
2 cloves garlic
2 hard boiled eggs large
½ cup walnuts

Instructions

Heat a heavy skillet over medium heat. Use either water, vegetable broth or olive oil to saute onions until they soften, about 5 minutes. Sprinkle with salt and pepper.
Add mushrooms and garlic to the onion mixture. If pan is dry, add another tablespoon broth or oil as needed. Cook, stirring occasionally, until mushrooms are tender and everything is browned. It will take 10-15 minutes.
While mushroom mixture cooks down (yes, it will totally shrink up after it's cooked), pulse the boiled eggs and walnuts in a food processor to break down into chunky pieces.
Continue to stir the mushrooms until everything has caramelized. Then add the mushroom mixture to the processor with the nuts and eggs. Pulse until everything is well incorporated. I like my mock liver kinda chunky, but you can process it for longer for a smoother consistency more like pate if you prefer.
Store in an airtight container in the refrigerator for up to 10 days. Serve it cold or at room temperature.

Notes

Garnish: Sprinkle with chopped fresh parsley or green onions.

Serving size: Nutritional information was based on ¼ cup mock liver per serving.

Nutrition