One of the most popular dishes on our Passover menu every year was our Chopped “Liver.” This vegan take on a classic, traditional, Jewish dish is full of protein and umami. We personally enjoy spreading it on matzah along with a lovely bowl of soup!

This recipe takes a bit of time, but trust us, it is worth it.

Ingredients:

1 small onion, peeled and diced

2 small carrots, peeled and shredded

.5 pounds of white mushrooms, cleaned and sliced

.5 pounds of walnuts - roughly chopped

8TBS extra virgin olive oil

1.25 tsp Kosher salt

Serves 8

Recipe note: Use a LARGE pan. If you try to cook everything in a small pot, the ingredients will burn!

Directions:

Pre-heat oven to 350

Spread walnuts onto a pan and toast in oven until browned but not burned (approximately 8-10 minutes)

Turn burner onto a medium to low heat.

Add the oil and let it warm (approximately 1 minute)

Add the onions and stir constantly until caramelized. This can take 15-20 minutes! It is important that the onions release their sugars and become brown.

Then, add the carrots and continue to cook until the carrots are soft (another 5-8 minutes), stirring constantly.

Lastly, add the mushrooms and stir. Cook until the mushrooms have released their liquid, and the mixture has absorbed all this mushroom “juice.” (approximately 8-10 minutes).

Add the vegetable mixture, salt, and toasted walnuts into a blender and blend until smooth.

Season to taste

Yield:

Approximately 1 quart