Vegetarian Chopped Liver (Brooklyn-Deli Style)
A Brooklyn deli classic made vegan. Toasted walnuts, caramelized shallots, cremini mushrooms, and lentils blended into a rich, savory pâté that puts some respect on vegetarian chopped liver's name.
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.
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