Green Bean Walnut Vegetarian Chopped Liver Recipe

Vegetarian Chopped Liver
Credit: Tastyart Ltd Rob White/Getty Images
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
218 Calories
18g Fat
11g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 218
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 9%
Cholesterol 70mg 23%
Sodium 290mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 6g
Vitamin C 8mg 38%
Calcium 40mg 3%
Iron 1mg 6%
Potassium 217mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mock Chopped Liver is a popular Ashkenazi spread with countless variations. Because it's pareve (both meat and dairy free) it can be enjoyed with any sort of meal. It's less labor intensive than making the real thing, and even those who turn up their noses at real liver will often take a shine to the veggie-based versions. Spread it on rye bread or lettuce leaves, or serve it as a Sabbath appetizer or party dish with crackers, crudites, and a couple of other dips, such as homemade Israeli Hummus and Matboucha.


  • 6 tablespoons neutral oil, such as canola or grapeseed

  • 2 large onions, coarsely chopped

  • 1 1/2 cups cooked peas, drained if canned, thawed if frozen

  • 1 cup coarsely chopped cooked green beans, drained if canned

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 large hard boiled eggs

  • 30 walnut halves

Steps to Make It

  1. Warm the oil in a chef's pan or large, heavy skillet set over medium-high heat. add the onions and sauté until soft and translucent, about 5 to 7 minutes.

  2. Reduce the heat and continue to fry, stirring occasionally, until the onions turn golden and begin to caramelize, about 8 to 10 minutes more.

  3. Add the peas and green beans and fry until tender. Season with the salt and pepper.

  4. Put the vegetables into a food processor. Add the eggs and nuts, and process until smooth. Taste the puree and add a little oil if it is dry, and/or additional salt and pepper to taste.

  5. Transfer the mixture to an airtight container and chill several hours or overnight before serving.

  6. Serve with rye bread, lettuce leaves, crackers, or crudites.

Recipe Variation

  • 1/4 pound of mushrooms can be used in place of the peas and beans.