Best 3 Vegetarian Chopped Liver Recipes

Vegetarian chopped liver is a delicious and healthy dish that is perfect for a party or a light meal. It is made with simple ingredients that are readily available at most grocery stores. Vegetarian chopped liver is a great source of protein, fiber, and vitamins. It is also low in calories and fat, making it a healthy choice for those who are watching their weight. In addition, vegetarian chopped liver is a good source of antioxidants, which can help to protect the body from disease.

Here are our top 3 tried and tested recipes!

ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON

Ellen Levine's Vegetarian

Provided by Crescent Dragonwagon

Categories Food Processor Mushroom Nut Vegetarian Tree Nut Walnut Green Bean Legume Lentil Chill Advance Prep Required

Yield Makes about 3 1/2 pints

Number Of Ingredients 15

Ingredients

Vegetable oil cooking spray
1/4 cup olive oil, walnut oil, or a mild vegetable oil such as corn, canola, or peanut
2 large onions, chopped
3 cloves garlic, peeled and quartered
1/4 pound mushrooms, tough ends trimmed and discarded, chopped (about 1 slightly heaping cup)
1 1/2 cups fresh green beans, cooked to tenderness, cooking water reserved
1 1/2 cups lentils, cooked to tenderness
4 hard-boiled eggs, quartered
1 1/2 cups walnuts, toasted
1 tablespoon tomato paste (optional; Ellen doesn't use it, I do more often than not)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 to 3 tablespoons minced onion (optional)
Minced fresh parsley, for garnish
Paprika, for garnish

Steps:

1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.

VEGETARIAN CHOPPED " LIVER " ( GREEN BEANS )

Vegetarian Chopped

Make and share this Vegetarian Chopped " Liver " ( Green Beans ) recipe from Food.com.

Provided by Caryn Gale

Categories Spreads

Time 40m

Yield 1 med. size bowl

Number Of Ingredients 6

Ingredients

1 (1 lb) can green beans
1/3 cup oil
2 medium onions, sliced
5 hard-boiled eggs
2 ounces walnuts
salt and pepper

Steps:

Saute onions in oil for a long time, carmelized.
Drain green beans.
Process nuts until fine.
Add green beans and onions to nuts in processor.
Add 3 eggs to processor.
Finely grate 2 remaining eggs and add by hand.
Chill overnight.

MOCK (VEGETARIAN) CHOPPED LIVER

Mock (Vegetarian) Chopped Liver image

Adapted from Arthur Schwartz's Jewish Home Cooking. Canned green beans may be substituted for fresh. If using fresh beans, be sure they are cooked all the way through and are tender, not tender-crisp or al dente. Cook time is chilling time.

Provided by Chocolatl

Categories Vegetable

Time 3h40m

Yield 7 cups

Number Of Ingredients 8

Ingredients

5 quarts water
7 teaspoons salt, divided
2 lbs fresh green beans, trimmed
4 medium onions, chopped (about 4 cups)
2 -3 tablespoons oil
1 cup walnuts
5 hard-boiled eggs, peeled and cut into chunks
1/2 teaspoon black pepper

Steps:

Bring water to a boil over high heat.
Add 2 tablespoons salt and all the beans.
Return to a boil and cook until tender, 8-10 minutes.
Drain and let cool.
Heat oil in a skillet over medium-high heat.
Add onions and toss to coat with oil.
Cover and reduce heat to medium.
Cook 10 minutes, tossing once after 5-6 minutes.
Uncover and stir.
Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
Pulse until mixture is fine but not pasty, scraping bowl as needed.
Repeat with remaining onions, walnuts, beans and eggs.
Place both batches in a bowl and add the pepper and remaining salt.
Tightly cover and refrigerate for several hours before serving.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful mushrooms, and creamy cashews are essential for a delicious chopped liver.
Don't overcook the vegetables: You want them to retain their texture and nutrients.
Roast the mushrooms: Roasting intensifies their flavor and gives them a slightly smoky note.
Use a food processor to chop the ingredients: This will give you a smooth and even texture.
Season to taste: Add salt, pepper, and other seasonings to your liking.
Chill before serving: Chopped liver is best served chilled, so make it ahead of time or chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Vegetarian chopped liver is a delicious and versatile dish that can be enjoyed as a spread, dip, or sandwich filling. It's a great way to use up leftover vegetables and mushrooms, and it's also a healthy and satisfying option for vegetarians and vegans. With a few simple ingredients and a little bit of time, you can easily make your own vegetarian chopped liver at home. So next time you're looking for a tasty and healthy snack or appetizer, give this recipe a try.