Vegan Chopped Liver
Vegan Chopped Liver
You may have heard the expression; “what am I, chopped liver?” The words chopped liver have become associated with someone or something that is not important or unappealing.
For some the idea of chopped liver which is deeply rooted in Jewish Food culture brings up feelings of nostalgia and for others it’s a hard pass. So what is chopped liver anyway? It’s a rich, savory pâté traditionally made from chicken livers, onions, seasonings and sometimes hard boiled eggs. It’s commonly served during Jewish holidays and can be found at any Jewish Delicatessen. It is definitely not a Vegan friendly food! However, this Vegan chopped liver is not only completely animal free but actually healthier for you. It’s made with simple ingredients like mushrooms for umami flavor, lentils for texture and protein and walnuts for a healthy fat. It’s delicious spread on matzo or a cracker as well as in a sandwich. Try making this for your next holiday table or just because.
Serves 6
Ingredients
8 oz (227g) fresh Baby Bella Mushrooms
1/2 cup (38g) cooked Lentils
1/2 cup (75g) raw Walnuts roughly chopped
1 large Shallot (70g) or 1/4 of a small Onion chopped
1 clove of Garlic
1/2 Tbsp (7g) Miso Paste
1/4 tsp Poultry Seasoning
2 tsp (10ml) Oil for sauteing
1 1/2 tsp (7g) Refined Coconut Oil
Salt & Pepper to taste
Chopped Vegan Eggs for serving.
(I used Wunder Eggs but you can also use chopped tofu.
Directions: Use 1/2 block of extra firm tofu that has been drained and pressed. Cube it up and season with black salt. Add a 1/8 tsp of turmeric to half of the tofu to mimic the yolk. Gently mix all together to serve.
Lentils: Yields about 1 cup cooked
Start with 1/2 cup dry green lentils to a pot. Cover with water and cook on medium heat for 20-30 minutes or until completely tender. Add more water as needed. When lentils are ready, drain any excess liquid.
Directions
1. Cook the lentils until tender and set aside to cool.
2.Heat the oil on medium low heat and sauté the shallots and mushrooms along with the poultry seasoning until the shallots are translucent and the mushrooms begin to cook down. About 5-8 minutes. Allow them to cool.
3. Add the cooled mushroom and shallot mixture to a food processor along with the cooked lentils, walnuts, miso paste and coconut oil. Season with salt & pepper to taste. Pulse until well combined, it should resemble the consistency of a pâté. (smooth but still have a bit of texture in it)
4. Serve with a variety of crackers, cut vegetables, toasted challah or matzo. Optional: top with vegan hard boiled eggs.
