|Vegetarian Chopped Liver|
Adapted from a recipe by Mindy Johnson of Prettieveggie.com
I've REALLY been wanting Chopped Liver lately, and not the kind with walnuts or lentils in it. This came out pretty darn close, and I ate it for lunch with a salad and rye bread.... three days in a row!
Vegetarian Ground "Beef"- 1 pouch*
Saute 2/3 of onion in a small amount of vegetable oil and olive oil. (The olive oil adds some richness). As the onion becomes opaque and starts to brown slightly, add "Beef" and continue sautéing.
While sautéing, add broth OR crumbled bouillon cubes, and continue cooking. Taste. Add salt and pepper as needed.
**Add Worcestershire Sauce (don't forget, it contains anchovies and other spices, making the concoction saltier and not truly vegetarian because of the fish), or hard-boiled eggs, or cayenne, or sherry, as you like.
Add remaining raw onion. Stir for another minute or two to combine flavors and remove from heat. Cool slightly and pack away in the fridge overnight. (Always better on the second day!)
*Vegetarian/kosher Ground "Beef"- Morningstar Farms Recipe Crumbles
Growing up, we added hard boiled eggs to our chopped liver, but I have a love/hate relationship with eggs, right now, being a vegetarian, so I did not add them. The one thing I did not do, and I will next time, is to give the mixture a pulse or two in a food processor so it is slightly more "creamy." And, I just might try a shot of sherry, too!
Mindy creates recipes with no specific amounts listed, only approximations. Be creative, have fun and enjoy!
Recipes: Meatless, Vegetarian, Kosher