Vegetarian Chopped Liver Recipes

MOCK CHOPPED LIVER

Mock Chopped Liver image

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Provided by MDHEARST

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 2h35m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups water
1 cup lentils
2 cubes chicken bouillon
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 cup walnuts
salt and pepper to taste

Steps:

Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
Heat oil in skillet, saute onion until it becomes translucent.
In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g

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 PEAS )

Vegetarian Chopped

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

Provided by Wildmom

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (14 1/2 ounce) can peas
3 hard-boiled eggs
1/2 cup walnuts
1 large onion, chopped and well sauteed

Steps:

In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
Process until the consistency of chopped liver.
Spread the reserved onions on top and chill.
Best made the day before serving.

Nutrition Facts : Calories 255.8, Fat 13.8, SaturatedFat 2.2, Cholesterol 159, Sodium 51, Carbohydrate 22.3, Fiber 7.2, Sugar 8.5, Protein 12.8

PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )

Passover and All Year Vegetarian Chopped Liver ( Mushrooms ) image

I do not like eating liver. Still, nostalgia made me search for a vegetarian recipe. I LOVE chopped liver on a matzoh. This recipe has been a standard on the seder table for many years now and I make it all through Passover and the rest of the year.

Provided by Chef Dudo

Categories Spreads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sliced mushrooms
1 cup chopped onion
2 tablespoons margarine
3 hard-boiled eggs
1/4 lb shelled walnuts
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

Fry the onions and mushrooms in the margarine until the onion turns golden.
Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
Season with salt and pepper.
Refrigerate.

Nutrition Facts : Calories 210.2, Fat 18.8, SaturatedFat 2.6, Cholesterol 106, Sodium 464.7, Carbohydrate 6.1, Fiber 1.8, Sugar 2.1, Protein 6.7

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