Chopped liver. I can’t say that anything about that name sounds appetizing to me. So you might be surprised to find that it’s one of my favorite spreads. No, not the REAL stuff – the mock version. Mock chopped liver is almost as much a Jewish staple as the authentic dish. I don’t think it’s just vegetarians and vegans that would rather fake it on this one.
Typically, the stable ingredients in mock chopped liver are onion and hard boiled egg. These may be added to some combination of peas, green beans, nuts, lentils, or mushrooms. It’s a great vegetarian dish and has a lot of protein, but it’s not usually vegan. To make it vegan-friendly, I stuck with my favorite combo of peas and walnuts, with the sautéed onions of course, and added some lentils to help keep things together.
I was really pleased with how this turned out. It’s hearty and interesting despite having a pretty short ingredient list. It comes together quickly, particularly if you have pre-cooked lentils. It’s a great appetizer with some crackers.
I really don’t have much to say today – things have been rough around here – so I’m going to let the food speak for itself.
- 1 onion, sliced or coarsely chopped
- 1 tbsp vegetable oil
- 1 c cooked lentils
- 1 c walnuts
- 1 c frozen green peas, thawed
- 1 tsp salt
- 1 tsp pepper
- Heat 1 tbsp oil over medium heat in a frying pan. Add onion and sauté until onions are softened and starting to brown. Set onions aside.
- Dry roast the walnuts in a pan over medium heat until browned, stirring often to prevent burning.
- Add the onions and walnuts to the other ingredients in a food processor and blend until everything is finely chopped and uniform.