This tasty vegan dip makes a satisfying appetizer year-round, but it’s particularly inviting to serve for a yummy Rosh Hashanah dish. It stands in beautifully for the traditional pâté, so it’s perfect to serve for any festive get-together or holiday meal.

You can serve this snazzy appetizer with various veggies like; carrot, celery, or zucchini sticks, and it’s very tasty served with whole grain matzo or matzo crackers! YUM!

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ABOUT THE RECIPE:

This festive, Vegan Chopped “Liver” makes a yummy dip to serve anytime of year! It stands in perfectly for a traditional Passover or Rosh Hashanah pâté, served with matzo, matzo crackers, or crudités on the side. When serving this tasty dish at other times of the year, try it with pita chips, whole-grain crackers or flatbread on the side. BONUS: It makes a great sandwich spread too!

Makes 6 to 8 servings

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INGREDIENTS:

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

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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.)

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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.

NOTE: For an OIL-FREE VERSION of this recipe, start with 2 to 3 tablespoons water or vegetable broth in place of the oil, adding a bit more water or broth if the pan becomes dry.

NOTE: If preferred, you may use pecan or sunflower seeds (unsalted; raw or roasted) in place of the walnuts.

NOTE: For a BEAN-FREE VERSION of this recipe, here are the substitutions:

1) In place of the canned peas, use 2 scant cups broccoli florets (cut small, stems removed) and steam them until they are very soft OR you may sauté them with the onions, until soft.
2) In place of the tofu, increase the chopped walnuts by 1/2 cup (in other words, use 1 1/4 rounded cups of chopped walnuts and OMIT the tofu).

Ingredients

Directions

1

ABOUT THE RECIPE:

This festive, Vegan Chopped “Liver” makes a yummy dip to serve anytime of year! It stands in perfectly for a traditional Passover or Rosh Hashanah pâté, served with matzo, matzo crackers, or crudités on the side. When serving this tasty dish at other times of the year, try it with pita chips, whole-grain crackers or flatbread on the side. BONUS: It makes a great sandwich spread too!

Makes 6 to 8 servings

2

INGREDIENTS:

1 tablespoon extra-virgin olive oil, plus more if needed (see note for oil-free)
3 onions, chopped
1 can (15 ounces) sweet peas, drained (see alternative, below)
3⁄4 cup chopped walnuts (see note for substitutes)
4 ounces firm or extra-firm regular tofu, drained and cubed (see alternative, below)
2 tablespoons tomato paste
1⁄4 teaspoon sea 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.)

4

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.

NOTE: For an OIL-FREE VERSION of this recipe, start with 2 to 3 tablespoons water or vegetable broth in place of the oil, adding a bit more water or broth if the pan becomes dry.

NOTE: If preferred, you may use pecan or sunflower seeds (unsalted; raw or roasted) in place of the walnuts.

NOTE: For a BEAN-FREE VERSION of this recipe, here are the substitutions:

1) In place of the canned peas, use 2 scant cups broccoli florets (cut small, stems removed) and steam them until they are very soft OR you may sauté them with the onions, until soft.
2) In place of the tofu, increase the chopped walnuts by 1/2 cup (in other words, use 1 1/4 rounded cups of chopped walnuts and OMIT the tofu).

Vegan Chopped “Liver”
This delightful recipe from Laura’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book HERE.
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