Mock Chopped Liver

Mock Chopped Liver
4.5 from 2 ratings
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
Cook Time
Mock chopped liver
Total time: 60 minutes
  • 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
  1. Steam 10 ounces peas until very soft. Set aside.
  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.
  3. Pulse, then puree the steamed peas along with 1/2 cp toasted walnuts in a food processor until they resemble chopped liver.
  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.