you need this easy, DELICIOUS mock chopped liver on your Passover table!
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?
I know.
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:
lentils
onion
oil
eggs
walnuts
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!
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
Mocked Chopped Liver
Equipment
Ingredients
- 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
Instructions
- 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, 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.
Notes
- Recipe can be easily doubled.
- You can freeze the chopped liver if making in advance.
Nutrition
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32 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Thank you for reminding me about this recipe. I have been making it for 40 + years, but I haven’t done it in years. I first came across it in Jane Brody’s Good Food cookbook!
I can’t believe I’m just discovering this now!!!
Yummmm. When is the 2nd round?? Hmmm?? Whennnnn ☺️
🙂 🙂 🙂
This recipe is a keeper.
I know! I’m so glad you feel the same! 🙂
Absolutely delicious! Easy to make. Thank you for the recipe.
Fabulous! I couldn’t agree more (and couldn’t have been more surprised)! Thank you for letting me know! 🙂
Yes, it absolutely boggled my mind. Love it.
I’m so glad you agree! And so easy too! 🙂
I like to add a handful of chopped cloves of garlic to the sautéing process, as well as a few plump mushrooms, chopped. When it’s all glistening, I cool it off a bit and pop it into the food processor along with the lentils, nuts, eggs and S&P.
It’s fascinating to me just how many variations there are on this recipe! Thank you for sharing yours! 🙂
Do you know how it would affect the taste if I eliminate the eggs so that it would be vegan?
I think it would affect the recipe – there are so many vegan mock liver recipes out there that use, I believe mushrooms – I’d go in that direction for the best results!
Toss in a little Kosher nutritional yeast, a few cooked/ canned garbanzo beans or both. If it seems too thick, add a little water or “juice” from the beans.
Ooh! Great suggestions; thank you!
I just made this and have to say first how much it looks like chopped liver and second how delicious it is! I like the idea of adding chopped mushrooms. May try it next time. This is going on my holiday tables forever! Thank you!
Yay! I’m SO glad. We are always so amazed at how delicious – and spot on – this recipe is. Thrilled to hear you love it too; thank you for writing!
What kind of lentils are best for this recipe?
I use green but I’m sure any you like will work!
One of my guests has a walnut allergy. She can only have Almonds and Pinenuts. Is there any substition that you think will work? Thank you!
I have never tried this recipe with almonds but I can’t see why it wouldn’t work! If you try it would you let me know? I’ll amend the recipe to note the substitution!
I’ve substituted pistachio nuts (shelled) and it was fantastic. Putting it into the refrigerator over night is also recommended.
Ooh I love pistachios – need to try that next time I make it!
Mine tastes like raw onions….not sure what I did wrong…followed to the T….
Oh no! I’ve never had that problem nor has anyone who’s tried the recipe. I’d say either you didn’t cook the onions down enough or maybe the onion flavor was too much for you even after cooking?
That’s odd as sautéed onions taste nothing like raw onions. I cook mine for a full 30 minutes. If I don’t feel like babysitting them the whole time, I put water in the pan. I end up with a super sweet finished product. If you did this too, then I can’t imagine what went wrong.
I agree! 🙂
I’ve made this recipe before, but cooked the lentils in chicken bouillon, making it even richer.
Oh wow – what a great idea! Will definitely try that next time I make it! 🙂
I can’t believe I’ve never heard about this before! I just made it and immediately ate an embarrassing amount. I’m on a lentil kick at the moment so was especially pleased. This would also be great with diced apple (maybe without the grated egg on top). I lived in Germany for many years and during Easter and Christmas you could find Leberwurst with onion and apple. My guilty pleasure! Now I can have a guilt-free version year-round.
I’m thrilled to hear that! We LOVE it around here and I’ve yet to meet someone who could tell it was mock. Win-win! And I love the idea of the apple addition! 🙂