If you grew up enjoying traditional chopped liver but have since adopted a vegan lifestyle, you might be surprised to learn that you can still savor this classic dish—without any animal products. Our vegan chopped liver recipe reinvents this beloved appetizer using wholesome, plant-based ingredients that capture the rich, savory flavors and satisfying textures of the original.
Whether you’re preparing a holiday spread, a casual get-together, or just want an easy, nutrient-packed snack, this recipe is a winner.
Combining hearty mushrooms, nutty walnuts, and the umami depth of caramelized onions, this vegan twist is a crowd-pleaser that’s both delicious and nourishing. It’s quick to prepare, packed with protein and fiber, and versatile enough to serve on crackers, toast, or as part of a larger spread.
Dive into the world of plant-based comfort food with this recipe that honors tradition while embracing modern dietary choices.
Why You’ll Love This Recipe
This vegan chopped liver recipe is a fantastic way to enjoy the nostalgic flavors of chopped liver without any animal ingredients. It’s rich, creamy, and full of umami, making it a perfect appetizer or snack.
What makes it stand out is the balance of textures—from the crunchy walnuts to the soft mushrooms and onions—that mimic the mouthfeel of the original dish.
Additionally, this recipe is incredibly customizable. You can adjust the ingredients and spices to suit your taste or dietary needs.
It’s also nut-free adaptable by swapping walnuts for seeds, and it keeps well in the fridge, so you can prepare it ahead of time for stress-free entertaining.
Plus, if you enjoy this recipe, you might want to explore other delicious plant-based dishes on our site, like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to round out your vegan culinary repertoire.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Mushrooms (cremini or white button) | 10 oz (about 300 g) | Chopped finely |
| Walnuts | 3/4 cup (about 75 g) | Toasted for extra flavor |
| Yellow onion | 1 medium | Finely diced |
| Garlic cloves | 2 | Minced |
| Olive oil | 3 tbsp | For sautéing |
| Ground flaxseed | 2 tbsp | Mixed with 6 tbsp water (flax egg) |
| Fresh dill (optional) | 2 tbsp | Chopped finely |
| Fresh parsley | 2 tbsp | Chopped finely |
| Vegetable broth | 1/4 cup | Low sodium preferred |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Freshly ground |
| Lemon juice | 1 tbsp | Freshly squeezed |
| Ground smoked paprika | 1/2 tsp | Adds smoky depth |
Equipment
- Large skillet or frying pan
- Food processor or blender
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Chopping board and knife
- Toaster or oven (optional, for serving)
Instructions
- Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens to a gel-like consistency. This will act as a binder in the recipe.
- Sauté the onions and garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and cook for about 7-8 minutes until they become soft and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
- Cook the mushrooms: Add the chopped mushrooms to the skillet and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms release their moisture and brown slightly, about 10 minutes. Season with a pinch of salt and pepper.
- Toast the walnuts: While the mushrooms cook, toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
- Combine ingredients in the food processor: Once the mushroom mixture has cooled slightly, add it to the food processor along with the toasted walnuts, flax egg, vegetable broth, lemon juice, smoked paprika, fresh dill, parsley, remaining olive oil, salt, and pepper.
- Pulse to desired texture: Pulse the mixture in short bursts until it reaches a chopped, spreadable consistency. Avoid overprocessing to keep some texture intact; the goal is a coarse, chunky spread—not a smooth paste.
- Taste and adjust seasoning: Taste the vegan chopped liver and adjust the salt, pepper, or lemon juice as needed. If the mixture feels too dry, add a teaspoon or two of vegetable broth.
- Chill before serving: Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld and the texture firm up slightly.
- Serve and enjoy: Serve chilled or at room temperature on crackers, toasted bread, or vegetable sticks. Garnish with extra fresh herbs or a sprinkle of smoked paprika if desired.
Tips & Variations
Tip: For a nut-free version, substitute the walnuts with roasted pumpkin seeds or sunflower seeds. These provide a similar crunch and nutty flavor.
Variation: Add 1 tablespoon of nutritional yeast for a cheesy, savory boost. You can also experiment with different herbs like thyme or chives to personalize the flavor.
Pro tip: If you prefer a smoother texture, process the mixture longer, but be careful not to make it too pasty. Texture is key to mimicking traditional chopped liver.
Looking for more plant-based inspiration? Check out our Recipe Vegetarian Chopped Liver Made Easy and Delicious for another take on this classic dish.
Nutrition Facts
| Nutrient | Per Serving (about 1/6 of recipe) |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Fat | 14 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Iron | 1.8 mg (10% DV) |
| Calcium | 40 mg (4% DV) |
Serving Suggestions
This vegan chopped liver is incredibly versatile. Serve it as a spread on toasted rye bread or vegan crackers for an authentic appetizer experience.
It also pairs excellently with fresh vegetable crudités like celery sticks, cucumber slices, and carrot rounds for a light snack or party platter.
For a heartier option, spread it inside warm, soft pita pockets along with fresh greens and pickled vegetables. You might also enjoy it as a flavorful addition to your next vegan brunch or holiday buffet.
For more creative vegan appetizers, you can explore our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to make wraps or try the Vegan Halloween Dessert Recipes That Will Wow Your Guests for festive sweet ideas post-meal.
Conclusion
This vegan chopped liver recipe is a testament to how plant-based ingredients can beautifully replicate classic comfort foods with vibrant flavors and textures. Whether you’re vegan, vegetarian, or simply looking to reduce your meat consumption, this dish offers a delightful way to enjoy a traditional favorite with a modern twist.
Easy to prepare and packed with nutrients, it’s perfect for entertaining or everyday meals. The combination of mushrooms, walnuts, and fresh herbs creates a deeply satisfying taste that will have everyone asking for seconds.
Plus, with plenty of room for customization, you can make it your own and keep exploring the wonderful world of vegan cuisine.
If you love trying new plant-based recipes, don’t forget to also check out our Veganomicon Recipes Online: Best Dishes to Try Today for more inspiration.
📖 Recipe Card: Vegan Chopped Liver
Description: A savory and hearty vegan take on traditional chopped liver using mushrooms and walnuts. Perfect as a spread or dip for any occasion.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 6 servings
Ingredients
- 2 cups cremini mushrooms, chopped
- 1 cup walnuts, toasted
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a pan over medium heat.
- Sauté onions and garlic until translucent.
- Add mushrooms and cook until soft and browned.
- Remove from heat and let cool slightly.
- In a food processor, combine mushrooms, walnuts, soy sauce, smoked paprika, salt, and pepper.
- Pulse until coarsely chopped but not pureed.
- Stir in lemon juice and parsley.
- Adjust seasoning to taste and serve.
Nutrition: Calories: 180 kcal | Protein: 5 g | Fat: 15 g | Carbs: 7 g
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