We were making our Passover Seder, and wanted everyone to be able to partake in that joyous Passover tradition that is chopped liver. Now, I know, 'vegan chopped liver'...a little suspicious sounding. I was skeptical too. I might have been more hesitant, but Becca and I had recently been to a local vegetarian food festival where we tried some excellent vegan "Faux Gras", so we knew it was possible and thought we were up for the challenge.
I will preface this post by saying that our recipe is not as delicious as real chopped liver. However, our resident vegan absolutely loved it; and I will admit that it bore a surprisingly similar hint of chopped liver flavor. Overall, it's a work in progress, and if we were to make this again the number one thing we would change would be to spice it up more so as not to be too bland.
Anyway, enough of my glowing review. If you're a vegan, you're liable to love it! If you're not a vegan...you might like it too?
The up side is that it's really simple to make. Saute 1/2 lb of mushrooms and 1 chopped onion until they begin to brown.
Toss it in a food processor with 3 Tbsp of oil (we used olive), 1C of walnuts, salt and pepper to taste.
Blend until it looks like chopped liver. Keep in mind that unless you cooled your sauteed mushrooms and onions, your pate is going to be very warm. Be sure to let the "liver" rest in the fridge before serving, however, as it is much more reminiscent of actual chopped liver when it is chilled.