Grandma’s Vegan Chopped Liver. The tradition continues. My grandmother used to make chopped liver with plenty of schmaltz (chicken fat) and everyone in the family loved it. My mom continues the tradition and makes her version for all the family holidays. Only mom’s ‘chopped liver’ is so much better, made with simple, plant-foods, onions, walnuts, string beans and vegetable oil and love.
1lb FRESH string beans (frozen is okay, but not as good – DO NOT use canned string beans)
3/4 cup walnuts
2 very large onions, chopped
Optional: Canola oil or other high temperature vegetable oil (enough to cover size of frypan)
Optional: salt, coconut aminos and/or pepper to taste
1. Heat oil, if using, in large frying pan at medium heat. (I used to use oil, but I don’t anymore, and it’s still delicious!)
2. Sauté onions until almost tan, stirring constantly. If dry sautéing without oil, you may add a couple of tablespoons when onions whenever start to stick.
3. Wash, drain, remove stems, and cut up string beans.
4. Add to frying pan and cook until tender, not firm about 20 minutes or more. Stir often.
5. When string beans are tender add walnuts to pan and mix together.
6. Remove from heat and let cool.
7. Place in food processor. Pulse until the ingredients are broken up. Process until smooth.
8. Continue to process, turning on and off until the mixture looks like chopped liver.
9. Add coconut aminos (1-2 teaspoons), salt and/or pepper to taste (optional)
10. Scoop into a small bowl, cover and refrigerate until cold.
Watch the video on making GREEN BEAN ONION WALNUT PATE
Can’t view the video below? Go HERE.