Recipe by MDHEARST
"Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers."
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extra virgin olive oil
salt and pepper to taste
I was out of walnuts and the stores were closed - which led to my variation: leave out the walnuts and add a cup of matzo meal. Use canola oil (1/2 cup) or margarine or both to make up for the oil from the nuts. Use two eggs. Add a two teaspoons soy sauce to give it a deeper color and ease up on the salt. Refrigerate. This was taste-tested and found to be a dead ringer for chopped liver. I was contemplating using shelled sunflower seeds but someone wanted to eat them - should be worth a try. So my compliments on the original. This nut-free version is also cheaper.
Not bad. I cooked Passover for my husband's family (I'm the shikse) so I tried to keep it traditional. This mock chopped liver was as good as those that I had gotten at delis in the past. Only complaint was that it made way too much -- like nearly 6 cups. Might have done something wrong. Could have used a bit of liquid to make it more moist, too. I think my mini-food-processor was partly to blame there, though... hard to mix well. Would make again, but would half the recipe.
At first I was a little bit leery about this recipe, but once I tasted it, I knew it would be a hit at our next potluck. Sure enough, I was right, everyone loved it. However, being a garlic lover, I did add some garlic to it.
I am a caterer & made this for an event today. Everyone raved & there wasn't a bite left! One batch made enough for about 15 people on a buffet with much other food.
When I made this yesterday I tried it and thought "oh well, you can't really expect lentils and walnuts to taste like liver anyways". Oh, what a difference a day makes. After a night in the fridge the consistency and flavor are totally different, and absolutely wonderful! The texture is the only serious giveaway, as it's not quite as homogeneous and creamy as pate. I processed for a long time but some lentil husks just didn't get throughly ground so there's a little bit of a veggie/grainy texture from the fiber. If you can live with that, you will love this recipe. I made it exactly as the recipe directed, although I added a fair amount of kosher salt (2-3 tsp) and no pepper.
this mock liver is amazing. i've made it every passover for the past couple years. i don't know how it tastes like real chopped liver, but it does. i sometimes dust it with hard-boiled egg yolk crumbles for extra-authentic display, but either way it is perfect.
Love it!!! Thank you for sharing this. I have made this for almost every party in the past 2 years. It always goes down well and I am always asked for the reciepe by at least one person. It is a simple and safe dish- I never know who is vegetarian or who eats what meat, etc. therefore I replace the chicken boullion with either a seasoning salt (vegeta) or a vegetable bouillon cube. (Always make sure that the walnuts are fresh and have not gone stale)
This makes an excellent side dish or appetizer. I think it tastes best cold as it thickens after it cools. I added an additional 1/4 cup walnuts since I love walnuts. I served this with Armenian whole wheat flatbread. This recipe can be made vegan by using vegetable broth instead. Thanks Marcia for the wonderful recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mock Chopped Liver
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 387
** Calories from Fat: 193
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