Makes 4 cups
Photo by Justin Limoges
What am I, chopped liver? Actually, yes. That’s exactly what this is! And it’s delicious.
Growing up in Brooklyn, vegetarian chopped liver was just part of the foodscape. It showed up at every deli counter, every holiday table, every spread where someone’s aunt brought a thing in a Tupperware container and you weren’t totally sure what it was but you ate it anyway. All brown and a little mysterious, sitting right next to the matzoh balls and brisket. No one thinks “chopped liver” is glamorous. Let’s change that!
This version is built the way a good Brooklyn deli spread should be: toasted walnuts for that rich, earthy depth, caramelized shallots that go sweet and almost jammy, cremini mushrooms browned until deliciously earthy, lentils for body, and a splash of dry sherry that makes the whole thing taste, well, honestly – glamorous! Beet powder gives it that classic brownish-pink color without any actual liver involved. It’s manna from meatless heaven.
Classically it’s served with matzoh for dipping and spreading, which is still the right move as far as I’m concerned. But if you want to take it somewhere unexpected, think of it as a vegan mushroom pâté — and suddenly the possibilities open up. Spread it on a cheese board, stuff it into phyllo cups for a party appetizer, layer it into a Wellington, pile it onto crostini, or use it anywhere else a rich, savory vegan pâté is called for.
And here’s a tip, for a classic deli presentation, like in the pic: lightly grease an empty cream cheese container or some such container. Pack the chopped liver in tightly, smooth the top, and refrigerate. When ready to serve, you turn it out and unmold it onto the plate. It holds its shape beautifully and looks very impressive. Now everyone will put some respect on vegetarian chopped liver’s name.
VEGETARIAN CHOPPED LIVER FAQ
What is vegetarian chopped liver? Traditional chopped liver is made with (cover your ears) animal livers (gross), onions, and hard boiled eggs. Vegetarian chopped liver is better than that. Probably for Kosher reasons, it was a staple on Jewish tables as a totally normal thing.
Is this kosher for Passover? Almost! Everything in the recipe is Passover friendly except the sherry, which is generally not kosher for Passover unless specifically certified. Just swap it for a Passover-certified red wine that isn’t too sweet, or leave it out entirely and serve with matzoh. Everything else is good to go.
What nut can I use instead of walnuts? Good news! There are a lot of options here. Almonds will give you a sweeter but still delicious version. Cashews will be smoother and creamier with less of that earthy depth. Pepitas will work but need a little more blending time and have a slight bitter note. Sunflower seeds are good too — use roasted ones and know that they’ll bring that distinctly hippy-ish flavor. I happen to love that flavor, but worth noting.
What does beet powder do? It gives the spread that classic liver-ish brownish-pink color that makes everyone question their sanity. Is this actual liver? No, be for real. It also adds a very subtle earthiness. If you don’t have it you can leave it out, the flavor won’t change much but the color will be a little lighter. Or….
Can I use beet juice instead of beet powder for color? You can, but use it sparingly since it’s liquid and can throw off the consistency of the pâté. Try a tablespoon or two. If you have roasted beets on hand, blending in about 2 tablespoons works great and gives you a nice deep color. Start there and add more if you want it darker, but the more you add the more it will taste like beets so don’t go too hard on it.
Can I make this ahead? Heck yeah. This is actually better the next day once everything has had time to meld. It keeps in the fridge for up to 5 days in an airtight container.
What do I serve with vegetarian chopped liver? Matzoh is the classic move. Crackers, garlic toast, or crudités all work great too. Seedless grapes on the side add a nice sweet contrast. But don’t stop there! This vegan pâté works beautifully on a cheese board, stuffed into phyllo cups, layered into a Wellington, piled onto crostini, or anywhere else you’d use a rich savory spread.
How did I end up here? Searching “vegetarian chopped liver” maybe? Or “vegan chopped liver,” “Jewish deli recipes vegan,” “Passover appetizer vegan,” or “vegan pâté recipe.” This is exactly where you are supposed to be!
Vegetarian Chopped Liver (Brooklyn-Deli Style)
Ingredients
- ½ cup walnuts
- 1 cup roughly chopped shallots
- 2 tablespoons refined coconut oil
- 1 teaspoon salt plus a pinch
- 8 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 8 ounces cremini mushrooms
- ¼ cup dry sherry
- 1½ cups cooked lentils from one 15-ounce can, rinsed and drained
- 1 tablespoon beet powder optional, for color
- ¼ cup finely chopped fresh parsley
- For serving
- Matzoh or crackers
- Seedless grapes
- Additional toasted walnuts
- Carrot and celery sticks
- Other fruit suggestions: apple slices strawberries, blackberries
Instructions
- Preheat a cast iron pan over medium low. Toast the walnuts for about 5 minutes, flipping occasionally. Place them in a food processor fitted with a metal blade and set aside.
- Turn the heat up to medium. In the same pan, sauté the shallots in the coconut oil with a pinch of salt until caramelized and browned, about 10 minutes. Add the garlic, thyme, and pepper and continue cooking for another 2 minutes, stirring often. Add the mushrooms and cook for 10 more minutes, until browned and juicy.
- Pour in the sherry and turn the heat up to high to reduce some of the moisture, about 5 more minutes. Remove from heat.
- Pulse the walnuts in the food processor into fine crumbs. Add the lentils, beet powder, 1 teaspoon salt, and the mushroom mixture. Puree for about 1 minute to create a pâté — it should have some texture, not be completely smooth.
- Taste for salt and seasoning. Transfer to a bowl and fold in the parsley. Chill for about an hour before serving.
- Serve with all the stuff, see the serving notes above and refer to the pic for prettiness.
