Best 3 Vegetarian Chopped Liver Recipes

In the realm of vegetarian cuisine, the chopped liver stands as a delightful and flavorful dish that caters to both vegetarians and meat-lovers alike. This delectable spread is a testament to the creativity and resourcefulness of plant-based cooking, offering a satisfying alternative to traditional liver-based pâté.

This recipe collection presents a diverse range of chopped liver variations, each boasting a unique flavor profile and culinary twist. From the classic take on chopped liver, featuring a medley of mushrooms, walnuts, and onions, to the tangy and herbaceous charm of the dill-infused version, there's a recipe here to tantalize every palate.

For those seeking a smoky and savory rendition, the roasted eggplant and sun-dried tomato chopped liver is an absolute must-try. The smokiness of the roasted eggplant harmonizes beautifully with the tangy sun-dried tomatoes, creating a depth of flavor that is simply irresistible.

If you prefer a spicy kick, the harissa-spiked chopped liver is sure to deliver. The fiery touch of harissa adds an exciting dimension to the spread, making it a perfect accompaniment to crackers, bread, or even as a flavorful filling for sandwiches and wraps.

And for those with a penchant for umami-rich flavors, the shiitake mushroom and miso chopped liver is an absolute delight. The earthy notes of shiitake mushrooms blend harmoniously with the savory depth of miso paste, resulting in a complex and satisfying spread that is sure to impress.

So, embark on this culinary journey and discover the versatility and deliciousness of vegetarian chopped liver. With a variety of recipes to choose from, you're sure to find the perfect one to suit your taste preferences and culinary aspirations.

Let's cook with our 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 quality ingredients: Fresh, high-quality vegetables and herbs will make a big difference in the flavor of your chopped liver. Look for vegetables that are firm and brightly colored, and use fresh herbs whenever possible.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them until they are tender but still retain a bit of crunch.
Season to taste: Chopped liver should be flavorful but not overpowering. Start with a small amount of salt and pepper and add more to taste.
Chill before serving: Chopped liver tastes best when it has had time to chill. Chill it for at least 30 minutes before serving, or even overnight.
Garnish with your favorite toppings: Chopped liver can be garnished with a variety of toppings, such as chopped hard-boiled eggs, minced onion, or fresh herbs. Get creative and have fun!

Conclusion:

Vegetarian chopped liver is a delicious and versatile dish that can be enjoyed as a spread, dip, or main course. It is a great way to use up leftover vegetables and it is also a good source of protein and fiber. With a few simple ingredients and a little bit of time, you can easily make your own vegetarian chopped liver at home. So what are you waiting for? Give it a try today!