Laura’s Vegan Chopped Liver

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
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