Vegan Chopped Liver

Happy 4 days before Passover!

Vegan Chopped Liver
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  1. 1 tablespoon olive oil or a mix of olive and walnut oil
  2. 1 small onion chopped - chopped
  3. 2 cups mushrooms (I used a mix of portobello, white and brown) - chopped
  4. 1 cup walnuts or mix of walnuts and cashews - chopped
  5. 1 tablespoon lemon juice
  6. 1 Tablespoon nutritional yeast flakes (optional)
  7. Salt and/or seasoning (I used Spike and a little dash of Bragg) and freshly ground pepper to taste.
  8. Fresh parsley - chopped - for garnish
  1. Sauté the onion in the oil a few minutes, until tender and becoming translucent.
  2. Add mushrooms, yeast and seasonings and continue to sauté until the mushrooms are quite tender. If the pan becomes too dry, add a bit more oil or a teaspoon or two of water.
  3. Add walnuts and stir until they are well coated with the oil.
  4. Remove from heat and allow to cool at least 10 minutes
  5. Combine all of the ingredients in the container of a food processor or nutribullet/magic bullet.
  6. Process until smoothly pureed
  7. Garnish with Parsley
  8. Serve warm or at room temperature with matzo or raw veggies.
Sweet Vegan

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