Updated Recipe: Vegetarian Chopped Liver

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I'm posting an updated NUT-FREE version of this recipe, because I no longer make it the way it appeared on this blog back in 2014, due to a nut allergy.

I've been making variations of this recipe for years, and it's been a big hit with family and guests.

It IS vegetarian, so I'm sure it does not taste like REAL chopped liver, but I haven't eaten chopped liver in over 3 decades, so what do I know? It's our favorite vegetarian version, though.

I hope you'll try it out and let me know what you think!

Vegetarian Chopped Liver

1 cup water
1/2 bag frozen green beans (about 400g)
1/2 bag frozen peas (also about 400g)
olive oil
1 onion, chopped
4 cloves of garlic, chopped
oregano
1 cup toasted sunflower seeds
salt and pepper to taste

Place green beans, peas, and water in a pot. Bring to a boil, reduce heat and simmer for about 20 min.

(watch to be sure you don't boil out the water, add water if needed)

Set aside to cool.

Heat olive oil in a medium size frying pan (I usually use my cast iron pan) and saute onions and garlic with oregano flakes, until caramelized and very fragrant.

Combine peas, green beans, some of the cooking water, onion/garlic mixture, sunflower seeds, salt, and pepper in the bowl of your food processor. Pulse to puree. Add more cooking water or regular water if needed.

(If you don't have a food processor, you might want to consider getting a light duty one for the times you want to make recipes like this! Here's one to take a look at that ships from within Israel (link updated 31.1.2024 so it's valid again!).)

Transfer to a container and refrigerate before serving. Serve with cherry tomatoes, pickles, olives, and crackers!

I'd love to hear what you think of this recipe!