Vegetarian Chopped Liver
Recreate this classic Passover dip with vegan ingredients - it's the perfect vehicle for veggies or matzah!
Servings: 10 servings
Calories: 191kcal
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.
Nutrition
Calories: 191kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 121mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg