Vegan Pâté (Chopped Liver)

Susie Fishbein has a recipe for egg-less vegetarian chopped liver in her book of light recipes, Kosher by Design Lightens Up. The recipe calls for canned peas, walnuts, onions, and a combination of chickpeas and kidney beans. I liked the idea of using beans instead of eggs, but I applied the concept to my own recipe for vegetarian chopped liver.

Vegan Pâté (egg-free vegetarian chopped liver)

2 Vidalia onions, or 2 large yellow onions, or combination, chopped
olive oil, enough to coat bottom of dutch oven or skillet used for sauteeing onions
salt, black pepper, white pepper
8 ounce can string beans, drained well (squeeze dry)
1/4 cup of peas, canned or frozen
10 ounce can chick peas, rinsed and drained
1/2 – 2/3  of 10 ounce can kidney beans, rinsed and drained
1 cup walnuts (I think I used closer to 1  1/2 cups, but either amount is fine)
paprika, smoked paprika

Saute the onions slowly in olive oil, over medium heat, until the onions are golden. This will take at least a half hour. Stir every now and then as the onions slowly cook. You will go from a dutch oven half full of chopped onion to a 1/4″ layer of golden brown onions that are so sweet you would think you added brown sugar.  Sprinkle with salt and pepper.

In a food processor, whirl the walnuts until they are very, very finely ground and starting to form a paste. Add the green beans and peas. Puree fine. Add the beans. You should have a light brown paste that is a little thicker than hummus. Season with a pinch of paprika, a pinch of smoked paprika, and salt and pepper. Add some of the onions and puree some more. Fold in most of the rest of the onions and readjust the seasonings.

Tags: chopped liver, vegan, vegetarian, vegetarian chopped liver