For a festive holiday appetizer, spoon the Vegan Chopped Liver into a bowl then “swirl” in a decorative pattern using a dinner knife. Garnish with fresh chopped parsley and serve with cocktail crackers on the side.
Watch me prepare this wonderful Vegan Chopped Liver recipe, along with my full vegan deli menu on YouTube!

1

ABOUT THE RECIPE:

This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.

MAKES 6 TO 8 SERVINGS

2

INGREDIENTS:

1 tablespoon extra-virgin olive oil, plus more if needed
3 onions, chopped
1 can (15 ounces) sweet peas, drained
3⁄4 cup chopped walnuts
4 ounces firm or extra-firm regular tofu, drained and cubed
2 tablespoons tomato paste
1⁄4 teaspoon salt
Freshly ground black pepper

3

INSTRUCTIONS:
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.

Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.)

Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.

Ingredients

Directions

1

ABOUT THE RECIPE:

This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.

MAKES 6 TO 8 SERVINGS

2

INGREDIENTS:

1 tablespoon extra-virgin olive oil, plus more if needed
3 onions, chopped
1 can (15 ounces) sweet peas, drained
3⁄4 cup chopped walnuts
4 ounces firm or extra-firm regular tofu, drained and cubed
2 tablespoons tomato paste
1⁄4 teaspoon salt
Freshly ground black pepper

3

INSTRUCTIONS:
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.

Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.)

Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.

Laura’s Vegan Chopped Liver
Another easy way to serve this dandy dip is to simply spoon it into a pretty bowl placed on a decorative plate. Then, surround the bowl with carrot sticks, zucchini sticks, and celery sticks for a nutritious, colorful appetizer!
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE.
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