Recreate this classic Passover dip with vegan ingredients - this vegetarian chopped liver is the perfect vehicle for veggies or matzah!
I love trying new vegan-friendly recipes for Passover each year, but there's something very comforting about returning to my favorite recipes that are special for the holiday. This vegetarian chopped liver is at the top of the list! It calls for only four main ingredients and comes together in 25 minutes, and its earthy, nutty flavor and smooth texture are guaranteed to please vegans and omnivores alike.
For more Passover recipes, check out my Chunky Charoset, Almond Butter Cookies (Passover-Friendly), and Chocolate Matzah Brittle.
How to Make the Vegetarian Chopped Liver
Gather your ingredients.
Preheat the oven to 325ºF. Cover a sheet pan with parchment paper and spread out the walnuts and cashews in a single layer. Toast in the oven for about 8-10 minutes (stirring halfway through). Nuts can burn quickly so check them frequently. Set aside and allow to cool.
Heat a skillet over medium heat, then add the olive oil. Give the oil a minute or two to warm up. Add the onion and sauté for 5-10 minutes, until softened and lightly browned. Add the mushrooms and a pinch of salt to the pan, and sauté the mixture for another 6-7 minutes, until the mushrooms are soft. Remove from heat and allow to cool for several minutes.
Add the mushrooms and onions mixture and the toasted nuts to the bowl of a food processor. Blend the mixture until smooth, adding water 1 tablespoon at a time to achieve a smooth texture. Scrape down the sides as needed. Add salt and pepper to taste and blend one more time to fully incorporate the seasonings.
Serve with veggies and matzah!
Storing the Vegetarian Chopped Liver
The vegetarian chopped liver will keep in the fridge for 3-4 days.
Top tip
While technically optional, toasting the nuts is highly recommended! It really enhances the flavor of the dip.
Vegetarian Chopped Liver
Ingredients
- 2 tablespoons olive oil
- 1 cup walnuts
- 1 cup cashews
- 2 yellow onions chopped
- 1 pound mushrooms chopped and stems removed (white button or baby bella)
- 1-2 tablespoons water
- salt and pepper to taste
Instructions
- Preheat the oven to 325℉. Cover a sheet pan with parchment paper and spread out the walnuts and cashews in a single layer. Toast in the oven for about 8-10 minutes. Nuts can burn quickly, so check frequently and stir halfway through. Remove from the oven and set aside to cool.
- Heat a skillet over medium heat, then add the olive oil. Allow the oil to warm up, then add the onions to the pan and saute for 5-10 minutes, until softened and lightly browned.
- Add the mushrooms and a pinch of salt to the pan, and saute the mixture for another 6-7 minutes, until the mushrooms are soft. Remove from heat and allow to cool for several minutes.
- Add the mushroom and onion mixture and the toasted nuts to the bowl of a food processor. Blend the mixture until smooth, adding water 1 tablespoon at a time to achieve a smooth texture and scraping down the sides as needed. Add salt and pepper to taste and blend one more time to fully incorporate the seasonings.
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