Best 2 Vegetarian Chopped Liver Green Beans Recipes

**Indulge in a Symphony of Flavors: Vegetarian Chopped "Liver" and Green Bean Recipes**

Embark on a culinary journey with our delectable vegetarian chopped "liver" and green bean recipes. These innovative dishes offer a delightful twist on classic favorites, catering to vegetarians, vegans, and flexitarian alike. Experience the rich, savory flavors of our "liver" made from mushrooms, walnuts, and spices, reminiscent of the traditional dish. Paired with crisp green beans, these recipes promise a harmonious balance of textures and flavors that will tantalize your taste buds. Whether you're seeking a hearty main course or a flavorful side dish, our collection has something for every palate. Discover the versatility of these recipes, perfect for everyday meals, special occasions, or potlucks. Get ready to elevate your vegetarian cuisine to new heights with these culinary gems.

Here are our top 2 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.

BRIGHTON BEACH SID'S FAMOUS VEGETARIAN CHOPPED LIVER- GREEN BEAN

Brighton Beach Sid's Famous Vegetarian Chopped Liver- Green Bean image

This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

Provided by labouchet

Categories Spreads

Time 20m

Yield 3-4 cups

Number Of Ingredients 10

Ingredients

1 cup walnut pieces
1 -2 tablespoon vegetable oil
2 -3 cups onions, thin sliced or chopped
1 1/2 cups well cooked green beans, chopped (even canned works in this)
3 hard-boiled eggs, coarse chopped
3/4 cup cooked brown lentils
1 tablespoon tomato paste
2 -3 tablespoons mayonnaise
1/2 teaspoon salt, to taste
black pepper, to taste

Steps:

Lightly toast the walnuts in a heavy based pan.
Set aside.
Saute onions in the oil, cooking until golden (but NOT burned).
Add tomato paste to this and cook 1 more minute.
Remove from heat and cool slightly.
Add onion mix, toasted walnuts, and remaining ingredients to blender or food processor and grind together well (add a few spoons of water or vegetable broth, if necessary).
Taste for additional salt and pepper.
Chill for 4 hours (this also allows the flavour to develop).
Bring to room temperature for serving.

Nutrition Facts : Calories 604.6, Fat 36, SaturatedFat 4.8, Cholesterol 186.5, Sodium 502.8, Carbohydrate 49.2, Fiber 20.6, Sugar 9.4, Protein 26.9

Tips:

When choosing green beans, look for ones that are bright green and crisp. Avoid beans that are limp or have brown spots.
To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
To make the vegetarian chopped liver, start by sautéing onions and garlic in olive oil until softened. Then, add mushrooms, walnuts, and carrots and cook until softened. Finally, add cooked lentils, parsley, salt, and pepper and pulse in a food processor until the mixture is finely chopped but still has some texture.
To serve, spread the vegetarian chopped liver on crackers or bread. Top with blanched green beans and a sprinkle of paprika.

Conclusion:

This vegetarian chopped liver with green beans is a delicious and healthy appetizer or snack. It is packed with protein, fiber, and vitamins, and it is also low in fat and calories. The vegetarian chopped liver is made with lentils, mushrooms, walnuts, carrots, onions, garlic, parsley, salt, and pepper. It is then spread on crackers or bread and topped with blanched green beans and a sprinkle of paprika. This dish is sure to please everyone at your next gathering.