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.

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4 Responses to “Vegan Pâté (Chopped Liver)”

  1. Leora Says:

    I like vegan chopped liver recipes.

    I’m going to print this – maybe I’ll try it next week. Today would be too ambitious of me.

  2. Simple Summer Salad Hunt | Here in HP Says:

    […] Pragmatic Attic: Vegan Pâté […]

  3. Michael Summers Says:

    Amazingly bad.
    I followed this recipe exactly, yet mine come out like green sludge which tasted of nothing but string beans.

    • pragmaticattic Says:

      I’m so sorry that this didn’t work out for you, Michael. Did you use an 8 ounce can of string beans, or did you use 8 ounces of string beans? An 8 ounce can of string beans is partly water, and, when squeezed dry is less than 8 ounces. Even if you used 8 ounces of string beans, I still can’t figure out why it would be green and taste mostly of string beans if you added the chick peas, kidney beans, walnuts and sauteed onions.

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