Aunt Bev's Vegetarian Chopped Liver
User Reviews
4.8
Aunt Bev's Vegetarian Chopped Liver
Description
This vegetarian version of chopped liver uses sautéed onions cooked until caramelized to provide a sweet depth of flavor. Toasted walnuts contribute texture and a nutty richness while canned peas add an earthy, soft component. Hard boiled eggs are split between the puree and garnish, adding protein and smoothness. Processing everything together creates a spreadable, slightly coarse paste that echoes the texture of classic chopped liver without using animal liver. Seasoning with salt and black pepper is adjusted in the mixing process to balance flavors. It pairs well with crackers or matzo, particularly for those observing Sephardic Passover customs, as the recipe is kosher.
The preparation involves quickly frying onions, then combining them with nuts, peas, and eggs in a food processor. The final garnish of chopped egg offers visual contrast and added texture on the spread. This dish offers a creative alternative for those wanting the flavor and feel of chopped liver without meat, suitable for holiday meals or casual hors d'oeuvres.
Because peas are considered kitniyot by some Ashkenazi Jews, this recipe is specifically noted as kosher for Sephardic Passover practices.
Ingredients
- 2 tablespoons vegetable oil (the original recipe calls for vegetable oil)
- 1 cup onion chopped
- 1 cup walnut toasted, chopped
- 4 egg divided, hard boiled, peeled
- 15 ounces pea drained (1 can
- salt to taste
- black pepper to taste
Instructions
- Heat up the oil in a skillet over medium heat until hot enough to fry. Sauté the chopped onion for several minutes until it softens and caramelizes.
- In a food processor, combine sautéed onion, toasted walnuts, 3 of the peeled hard boiled eggs, and peas.
- Pulse, then process until the puree resembles chopped liver. Add salt and pepper to taste, and process again to blend.
- Chop up the remaining egg. Garnish the vegetarian chopped liver with the last chopped egg and parsley. Serve with crackers for spreading, or matzo during Passover (if you are celebrating Sephardic style - peas are considered kitniyot). Enjoy!
Notes
- Use toasted walnuts to enhance the nutty flavor and texture of the spread.
- This recipe is kosher for Sephardic Passover; peas are considered kitniyot and may be avoided by Ashkenazi traditions.
- Garnish with chopped hard boiled egg for additional texture and presentation.
- Serve alongside crackers or matzo for spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 130mg | 5% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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