Learn how to make delicious vegetarian chopped liver from a Jewish family recipe. This meat-free recipe truly mimics the flavor of chopped liver. It includes whole food ingredients – nothing processed. With a healthy blend of sautéed onions, hard boiled eggs, peas, and walnuts, what’s not to love?
Chopped liver is an iconic Jewish dish. I usually make it the traditional way, which I’ve outlined in great detail in this post. But lately we’ve been eating more meatless meals. I’m gravitating towards vegetarian recipes, and this one fits the bill!
There are so many variations on meat-free chopped liver. A reader named Sheri Ellyn Gross shared this particular version with me back in 2010. 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. 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 plenty 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!
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Aunt Bev's Vegetarian Chopped Liver
Kosher for Sephardic Passover, Parve
Learn to make delicious vegetarian chopped liver with sautéed onions, hard boiled eggs, peas, and walnuts. Kosher, parve.
- 2 tbsp vegetable oil (the original recipe calls for vegetable oil)
- 1 cup onion, sliced
- 1 cup chopped walnuts, toasted
- 4 peeled hard boiled eggs, divided
- 15 oz peas, drained (1 can)
- Salt and pepper to taste
Passover Note: This recipe is kosher for Sephardic Passover. Some Ashkenazi Jews do not eat peas during Passover, as it is considered kitniyot.
Heat up the oil in a skillet over medium heat until hot enough to fry. Sauté the chopped onion for several minutes until it softens and caramelizes.
In a food processor, combine sautéed onion, toasted walnuts, peeled hard boiled eggs, and peas.
Pulse, then process until the puree resembles chopped liver. Add salt and pepper to taste, and process again to blend.
Chop up the remaining egg. Garnish the vegetarian chopped liver with the last chopped egg and parsley. Serve with crackers for spreading, or matzo during Passover (if you are celebrating Sephardic style - peas are considered kitniyot). Enjoy!