This week, many Jews are eating vegetarian (or pescatarian) as part of the 9 days leading up to Tisha B’Av – the Ninth of Av. Tisha B’Av is a day of mourning and fasting. The holiday commemorates various tragedies that befell the Jewish people throughout history, particularly the destruction of the two temples in 586 BCE and 70 CE. During the 9 days prior to Tisha B’Av, many Jews abstain from red meat, chicken, and wine, instead eating dairy foods and fish. This restriction is in place to acknowledge the tragic destruction of the Second Temple, and to reinforce the solemn nature of the nine days.
I’ve been wanting to share this Vegetarian Chopped Liver recipe, and seeing as we’re in the middle of the 9 days, now seems like as good a time as any. There are so many variations on meat-free chopped liver, and many of them are remarkably similar to the real thing. This particular version was shared with me back in 2010, not long after I started my Shiksa in the Kitchen website. Reader Sheri Ellyn Gross sent me the recipe– she calls it “Aunt Bev’s Mock Liver.” Of the recipe, she says: “I make this every year for the holidays. My Mom likes it better than the real thing.” Sheri’s background is Ukranian. Her grandparents came to America in the early 1900′s from Kiev, Russia and settled in Chicago, IL. Her great grandfather was a baker by trade, he opened a bakery in Chicago and became famous for his challah and other breads.
My family really enjoys Aunt Bev’s recipe. It is much lighter than traditional chopped liver, and has lots of protein. Although nothing beats the real thing, the flavor of this Vegetarian Chopped Liver might surprise you.
Many thanks to Sheri Ellyn Gross for sharing Aunt Bev’s delicious Vegetarian Chopped Liver recipe with us!
Passover Note: This recipe is kosher for Sephardic Passover. Some Ashkenazi Jews do not eat peas during Passover, as it is considered kitniyot. If you’re planning on serving this for the Passover holiday and you’re not super familiar with the kosher rules, check out these Passover kosher guidelines.
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Aunt Bev's Vegetarian Chopped Liver
Ingredients
- 2 tbsp vegetable oil (I prefer grapeseed or peanut oil, Sheri recommends canola oil)
- 1 large onion, chopped
- 1 cup toasted walnuts
- 4 peeled hard boiled eggs, divided
- 1 can (15 oz) peas, drained
- Salt and pepper to taste
- Heat up the oil in a skillet over medium heat till hot enough to fry. Saute the chopped onion for several minutes till it softens and caramelizes.
In a food processor, combine sauteed onion, toasted walnuts, hard boiled eggs, and peas. 
Pulse, then process till the puree resembles chopped liver. Add salt and pepper to taste, and process again to blend.
Garnish the vegetarian chopped liver with chopped egg and parsley. Serve with crackers for spreading, or matzo during Passover (if you are celebrating Sephardic style-- peas are considered kitniyot).
i am very allergic to walnuts
what if anything can i substitute?
Hi Linda, most variations of vegetarian chopped liver that I’ve tried contain walnuts. Are you allergic to all nuts or just walnuts in particular? If you can eat other nuts, you might try pecans or macadamia nuts. I can’t promise it will turn out great because I’ve never tried it, but it’s worth a shot! If you find that one of those suggestions work, please report back and let me know.
Looking forward to trying this recipe. Can you use fresh or frozen peas? Thanks in advance!
I’ve tried fresh cooked peas Sandi, but for some reason it did not taste the same– it was good, but not quite as good as the canned peas. But if that’s all you have on hand, it will work– just make sure you cook them before adding to the mix, and you’ll need to season the mixture a bit more to taste (canned peas have some salt in them). Enjoy!
Great substitute with eggs and walnut gives the liver color touch. Could be a good alternative to good ol’ egg salad
Hope you are doing great, Tori!
Thanks Ilke, you too!
Linda, I am very allergic to tree nuts. An excellent substitution for the walnuts in this recipe is roasted OR raw sunflower seeds, available in the regular supermarket (no need to go to a health food store). Not only will they taste good, but the color of them lends itself to the “look” of real chopped liver. Best wishes, Cindy
Thank you for the suggestion Cindy!
Cindy
My rabbi is highly allergic to tree nuts, so our shul is nut-free. We as a family, since aware of this have given up peanuts and do eat other nuts.
I am thrilled to substitute sunflower seeds in its place since it is healthier and we do eat soy nut and soy butters. I never thought of it!
Thank you so much for sharing
Laura
I don’t eat liver, chopped or otherwise, but this I will eat. I just love dips and spreads made with nuts. Nuts are loaded with protein, fiber, calcium and iron, but I eat them ’cause they taste good.
The canned peas are a real surprise but I bet this tastes great, I’m going to try it minus the egg yolks and see what happens. Any advice for subbing out the egg yolks (cholesterol-free)?
LL
Hey Lori Lynn! I know, it’s a very 60′s touch– but the sweetness and softness of the canned peas works perfectly for some reason! I’ve never tried subbing out the egg yolks, I don’t think it would work because a lot of the texture and flavor comes from the hard boiled yolks– though you could omit the garnish on the top to cut one egg out. I’d be curious to see if egg whites work the same, if you try it will you let me know?
I use 1 cup of lentils, cooked in vegetable broth or parve “chicken” broth till tender. Otherwise the same. Outstanding! And I think a little more healthy then canned peas. Also tons of onions
This is a very good dip. The flavours blend well together and I love the fibre and protein content. Dips are my favourite food and I will be making this again!
This is a staple at my house every Pesach- it’s the best on matza! I make it with green beans instead of peas- I sauté them with the onions. I’ve tried it with no egg yolks, but the texture is not good. I usually leave one or two yolks out with little affect.
I use 1 roasted eggplant instead of peas, and 2 – 3 medium onions.
This is a often requested dish that I make for all the holidays. I use defrosted frozen peas and steamed green beans, as well. Love, love, love it!
Do you use fresh green beans & steam or frozen/canned? Need a yummy vegetarian liver substitute .
@Devra – I use fresh green beans and steam them until tender in the microwave.
Linda suggested using sunflower seeds in place of walnuts……yummo yummo yummo
I purchased roasted sunflower seeds and OMG, we could not get enough of the chopped liver.
This recipe will be made again and again, it is easy and I hope that I did not forget to say delicious.
BTW,,used only the white of the egg
Can’t use nuts but chic peas work well with green beans try a little light soy sauce or
Honey garlic for a sweeter taste
Sruky what is honey garlic?
I am making my veggie chopped liver for Thanksgiving with the sunflower seeds on Wednesday.
For me, the color of the chopped liver is brown, and if I would use chickpeas the color would be off.
I just checked and I am out of lentils. If we made the chopped liver with lentils……the color would work.