Mock Chopped Liver

Mock chopped liver on a plate garnished with celery sticks and fresh parsley.

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5 from 9 votes

This vegan version of chopped liver makes a lovely addition to your Passover meal. Mushrooms and walnuts give this dip a unique flavor that everyone is sure to enjoy. Serve with fresh crunchy celery and matzo crackers.

Cook Time15

Total Time15

Course: Appetizer, Side

Cuisine: Jewish

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 119kcal

Author: Michelle Cehn

Equipment

Food Processor
Large Skillet 9 or 10-inch

Ingredients

¼ cup vegetable broth
½ cup chopped onion
2 cloves garlic minced
2 cups button mushrooms cleaned and sliced
½ cup walnuts
½ teaspoon sea salt
1 teaspoon balsamic vinegar
Black pepper to taste
Fresh parsley for ganish

Serve with

6 stalks of celery cut into sticks and matzo crackers

Instructions

In a large skillet, heat vegetable broth over medium-high heat.
Add the onion and garlic and sprinkle with a few pinches of the sea salt.
Sauté for 10 minutes, adding a touch more vegetable broth if the onion begins to stick to the skillet.
Add the mushrooms and another few pinches of sea salt.
Add a little bit more vegetable broth if needed.
Cook and stir for 5 more minutes, or until the mushrooms have softened.
Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor.
Blend until well-blended but not completely smooth.
Adjust seasoning to taste.
Place in a serving bowl.
Garnish with fresh parsley.
Serve with celery sticks and matzo crackers.

Notes

Storing Tips: End up with leftovers? This mock chopped liver will keep for up to about a week in the fridge in an airtight container. You could also freeze it, though the texture may be compromised.

Nutrition