Favourite Mock Chopped Liver

Mock chopped liver has been a staple at vegetarian seders and kosher tables for generations, and this version leans on a clever combination: cooked lentils for body and earthy depth, steamed green beans for the slightly bitter vegetable note that real chopped liver carries, and a mix of walnuts and peanuts for the rich, fatty texture.

The peanut butter is the surprise move. A quarter cup binds the whole thing into a spreadable paste and adds a roasted, savoury background that mushroom-based versions can’t match. Heavily caramelised onions and garlic carry the sweetness that balances everything else.

Process in batches if your food processor is small. The mixture is dense and overloading the bowl leaves uneven chunks. Pulse rather than running continuously so you keep a little texture, the way the real thing has it.

Chef Tips

• Cook the onions low and slow until they’re truly browned, not just translucent. Caramelisation is where most of the flavour lives in this recipe.
• Cook the lentils until soft but not blown out. Use brown or green lentils, not red, which turn into mush and lose all texture.
• Don’t skip the green beans. They give the spread its characteristic mottled colour and slightly fibrous bite that’s the closest thing to actual chopped liver texture.
• Season aggressively. Lentils and beans soak up salt. Taste and adjust at the end.

Variations

• Add a tablespoon of sherry or balsamic vinegar at the end for a tangier, richer finish.
• Stir in a tablespoon of hard-boiled egg crumbles at serving for a non-vegan version that mimics the classic garnish.
• Use smoked almonds in place of the walnuts for a smokier, deeper flavour.