Grandma’s Vegan Chopped “Liver”


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
Canola oil or other high temperature vegetable oil (enough to cover size of frypan)
salt and pepper to taste

1. Heat oil in large frying pan at medium heat.
2. When oil is very hot, sauté onions until almost tan, stirring constantly.
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 salt and 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.

  11 comments for “Grandma’s Vegan Chopped “Liver”

  1. Gedaliah Genin
    April 20, 2016 at 10:14 pm

    how many does recipe serve?

    • Caryn Hartglass
      April 20, 2016 at 10:55 pm

      It can serve about 8-12 people. We often serve it on a coffee table with crackers and other foods, like olives, nuts, crudités, etc. and people serve themselves as they mingle before the sit-down dinner. It’s been a tradition in our family for decades!

  2. Hillary Horn
    September 12, 2016 at 6:34 pm

    I was just looking for this very recipe! One problem though- my teenage vegan won’t eat onions (horrible, right?) What could I substitute to fill put the recipe? Breadcrumbs? Chopped & sautéed carrots? Or should I just try it without the onions…

    • Caryn Hartglass
      September 12, 2016 at 6:43 pm

      If your teen doesn’t have an allergy or sensitivity to onions you might make the recipe as is and have everyone try it without discussing the ingredients. Once puréed you don’t know what is in it. The onion is a key ingredient, as it is in traditional chopped liver made with chicken fat and liver. Sautéing the onions slowly so that they become translucent and caramelized gives the desired sweet flavor. It is not “chopped liver” without the onions! But if you want to make a green bean paté with walnuts you might substitute grated zucchini that you slowly sauté instead of onions.

      • Hillary Horn
        September 12, 2016 at 6:51 pm

        Thanks, I’ll let you know how it goes. Ironically, I never ate the real deal growing up in a Jewish home but I really like the veggie version.

      • sara
        September 22, 2016 at 9:39 am

        do you know how long it saty fresh. mine turned soure

        • Caryn Hartglass
          September 22, 2016 at 11:19 am

          Ours is always gone soon after we serve it, because it is so good. I think it will last three to four days. Ho long did you keep it?

      • Marci Hayden
        September 20, 2020 at 11:03 pm

        Great idea!

        • Caryn Hartglass
          September 21, 2020 at 12:55 pm

          Hi Marci! Thanks for the comment here. Hope you and Lary are doing well. COVID and fires, oh my! Yes, this is a family tradition now, very yummy. – Caryn

  3. Patricia
    January 5, 2020 at 7:47 pm

    I’d like to try this using a Vitamix blender… have you tried that ever before?

    • Caryn Hartglass
      January 7, 2020 at 1:55 pm

      The Vitamix is great and we use it all the time. It is best for liquids, like soups and smoothies. It’s not as good for patés because they don’t spin around inside the container as easily and get stuck under the blade. I prefer making hummus in a food processor for that reason but I have made it in a Vitamix. It’s just a pain to scoop out from under the blade and sometimes I have to thin the hummus to make it smoother. I imagine it would be the same with this recipe. I have not made it in a Vitamix. If you do, I would not use the high speed. I would use the tamper tool, blend for a few second and scrape down the sides a few times.

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