Mock Chopped Liver

Name: This Yom Kippur, break the fast with this plant-based chopped liver
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 10 ounces frozen peas (organic if possible); 3 tablespoons extra-virgin olive oil, plus more for garnishing; 1 cup diced onion; 1/4 teaspoon sea salt; 1/2 cup walnuts, toasted; 2 peeled hard boiled eggs, grated (optional); pinch of black pepper; salt to taste

The Daily Meal Staff|Sept. 14, 2021 1:39 pm EST

Mock Chopped Liver

4.5 (2 ratings)

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This recipe, from chef Akasha Richarson of AKASHA restaurant in Culver City, CA puts a vegetarian spin on classic chopped liver. The mix of onions, peas, walnuts and hard-boiled eggs is sure to be a crowd-pleaser for vegetarians and meat-eaters alike. To keep it vegan you can omit the eggs.

Prep Time

15

minutes

Cook Time

45

minutes

Servings

6

Total time: 1 hour

Ingredients

10 ounces frozen peas (organic if possible)
3 tablespoons extra-virgin olive oil, plus more for garnishing
1 cup diced onion
1/4 teaspoon sea salt
1/2 cup walnuts, toasted
2 peeled hard boiled eggs, grated (optional)
pinch of black pepper
salt to taste

Directions

Step 1: Steam 10 ounces peas until very soft. Set aside.
Step 2: In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 1 cup diced onion and sauté until very soft and caramelized, about 30 minutes.
Step 3: Pulse, then puree the steamed peas along with 1/2 cp toasted walnuts in a food processor until they resemble chopped liver.
Step 4: Transfer to a bowl and mix in the cooked onions and 2 hard boiled eggs, if using. Add salt and pepper to taste. Serve in a bowl drizzled with olive oil along with with crackers, toasted baguettes or challah.