Total Time20 minutesPrep Time5 minutesCook Time15 minutes
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My vegan take on the surprisingly delicious Jewish tradition of mock chopped liver feels bright, with fresh sautéed green beans and zucchini, along with caramelized onions and toasted walnuts. Traditionally made with hard-boiled eggs for vegetarians, this dish has endless variations, and welcomes foundational ingredients like chopped mushrooms, diced eggplant or peas. Nuts like walnuts or pecans help evoke the color of real chopped liver and add a lovely crunch; caramelized onions, sautéed in olive oil rather than the peanut oil of yesteryear, are the sine qua non of good chopped liver. Dill delivers healthy bri…
Total Time20 minutesPrep Time5 minutesCook Time15 minutes
Rating(0)CommentsRead comments
My vegan take on the surprisingly delicious Jewish tradition of mock chopped liver feels bright, with fresh sautéed green beans and zucchini, along with caramelized onions and toasted walnuts. Traditionally made with hard-boiled eggs for vegetarians, this dish has endless variations, and welcomes foundational ingredients like chopped mushrooms, diced eggplant or peas. Nuts like walnuts or pecans help evoke the color of real chopped liver and add a lovely crunch; caramelized onions, sautéed in olive oil rather than the peanut oil of yesteryear, are the sine qua non of good chopped liver. Dill delivers healthy brightness. Serve this mock chopped liver with crackers or challah as a first course for Hanukkah or any meal, traditionally with three accompanying dips like hummus, egg salad or genuine chopped liver.
Featured in: A Vegan Chopped Liver for Everyone at the Hanukkah Table
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Yield:About 3 cups
- 1cup roughly chopped walnut pieces
- ¼ cup extra-virgin olive oil
- 1white onion, diced (about 2 cups)
- Salt and freshly ground pepper to taste
- ¾pound green beans, trimmed and halved crosswise
- 1small zucchini (about ⅓ pound), cut in about 1-inch pieces
- 1tablespoon chopped fresh dill
- Crackers or challah, for serving
Nutritional analysis per serving (6 servings)
277 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 11 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 5 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Dry-toast the walnuts in a medium skillet over medium heat, stirring frequently, until fragrant, about 5 minutes, watching closely so they don’t burn. Transfer to a small bowl and set aside. 1.
Step 2
Heat the olive oil in the skillet over medium-high. Add the onion, season with salt and pepper, and sauté, stirring occasionally, until softened and golden at the edges, about 10 minutes. Stir in the green beans and zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until the green beans are tender but not mushy and the onions are caramelized, about 10 minutes more. 1.
Step 3
Transfer the green bean mixture and the toasted walnuts to a food processor and pulse until chunky but not puréed. Season generously with salt and pepper to taste. 1.
Step 4
Scoop the mixture into an attractive serving dish and sprinkle with the dill. 1.
Step 5
Serve at room temperature, with crackers, challah or whatever you like. (The mock chopped liver can be made a few days in advance, stored in the fridge and sprinkled with dill just before serving.)
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