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.