Mock Chopped Liver
I was stunned at how identical this mock chopped liver is to the real thing – even better, TBH!
is chopped liver polarizing in your family?
Like most holidays – regardless of your religion or ethnicity – food plays a big role. And it can often lead to “lively” conversation, as everyone seems to have an opinion on every aspect of the holiday meal.
Jewish holidays are no exception, and in our family, debates around the Passover Seder run the gamut – from the gefilte fish to the kugels, and do we really need a green vegetable?
But the most passionate conversation is around the chopped liver – specifically, where can we get “the good” chopped liver?
what IS chopped liver?
For those of you who are unfamiliar, chopped liver is a spread made from chicken livers, onions, hardboiled egg and some kind of fat (usually “schmaltz”, which is rendered chicken fat). When made right it’s really delicious, especially when spread on pieces of matzoh.
My grandmas for sure made their own chopped liver (and it was so so good), but over the years it went on the list of foods we brought in for the holiday. And for a while it was “good”. Until it wasn’t. And thus began trips far and wide, in an unsuccessful attempt to capture that elusive chopped liver that we loved so much.
mock chopped liver FTW!!!
And then last year a dear friend gave me some of her vegetarian chopped liver to try – promising me that I would swear it was the real thing.
And by god it was like eating that “good” chopped liver all over again.
She generously shared the recipe with me and I am so happy to share it with you all today!
what ingredients do you need for mock chopped liver?
There are many variations of mock chopped – made with everything from peas, green beans, mushrooms and cashews – but here’s what you need for this recipe:
salt and pepper
how do you make it?
The fact that this recipe is significantly less work than its traditional counterpart is just one of its many charms.
You’ll start by rinsing the lentils and simmering them till softened. Drain and set aside.
While the lentils are cooking, saute a sliced onion in oil till very very caramelized – this is where all of the flavor and sweetness happens so don’t rush this step!
I really wanted to include a picture of the caramelized onions but totally forgot – it’s in the video below and I will add a pic when I make my second batch!
Place peeled hardboiled eggs in a food processor along with the drained lentils, caramelized onions and walnuts. You can keep one egg aside to grate and use as garnish if you’re so inclined.
Process till smooth and season with salt and pepper. You can freeze it if you like; I’ve done this successfully with no affect on the flavor or texture.
We had all but given up on even serving chopped liver at our Seder, and I’m happy to report that this is no longer the case. This vegetarian chopped liver recipe is SERIOUSLY good, and I hope you give it a try this holiday!
Thank you Jessica! xo
Mock Chopped Liver
- 1/2 cup lentils
- 1 cup water
- 1 large onion, halved and sliced
- 1 - 2 tablespoons vegetable or olive oil
- 4 hard boiled eggs, peeled
- 1/2 cup shelled walnuts
- kosher salt and freshly ground black pepper
- Rinse and drain the lentils, and remove any tiny stones.
- Bring the lentils and water to a quick boil, then reduce to a simmer. Cook for 20 minutes, uncovered, drain and set aside.
- Heat the oil over medium heat and add the onions. Cook the onions, stirring frequently, till deeply golden brown. This can take up to 30 minutes so don't rush it - that caramelization is crucial to the flavor of this recipe.
- Place the lentils, onions, walnuts and three of the eggs in a food processor and process till smooth, scraping down the bowl as needed. Season with salt and pepper.
- Grate the remaining egg on the small hole side of a box grater. Reserve some for garnish and stir the rest into the chopped liver.
- Recipe can be easily doubled.
- You can freeze the chopped liver if making in advance.
Wowza! Love lentils anyway, as well as chopped liver. I need to make this soon!
what kind of Lentils do you recommend?