Brighton Beach Sid’s Famous Vegetarian Chopped Liver- Green Bean

My grandmother, Bubbe Rose, used to make chopped liver that was the stuff of legends. Rich, savory, and utterly decadent, it was the centerpiece of every holiday spread. When I went vegetarian years ago, I thought those flavors were lost to me forever. Then I stumbled upon this recipe from Sid – and it brought back all those beautiful memories, without a single bit of meat. This “mock” chopped liver is so good, it could fool anyone.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6-8
• Yields: 3-4 cups
• Dietary Type: Vegetarian, Gluten-Free (depending on mayonnaise)

Ingredients

• 1 cup walnut pieces
• 1-2 tablespoons vegetable oil
• 2-3 cups onions, thinly sliced or chopped
• 1 1/2 cups well-cooked green beans, chopped (even canned works in this)
• 3 hard-boiled eggs, coarsely chopped
• 3/4 cup cooked brown lentils
• 1 tablespoon tomato paste
• 2-3 tablespoons mayonnaise (use vegan mayonnaise for a vegan version)
• 1/2 teaspoon salt, to taste
• Black pepper, to taste

Equipment Needed

• Heavy-based pan
• Blender or food processor

Instructions

1. Begin by lightly toasting the walnut pieces in a heavy-based pan over medium heat. Watch them carefully; they can burn easily. You’ll know they’re ready when they become fragrant and just start to turn golden brown, about 3-5 minutes. Set aside the toasted walnuts to cool.

2. Heat the vegetable oil in the same pan over medium heat. Add the thinly sliced or chopped onions and sauté them, stirring frequently, until they are golden brown and softened. This usually takes about 10-15 minutes. The key here is patience; don’t rush the process or let them burn. The caramelized flavor of the onions is crucial to the final taste.

3. Stir in the tomato paste into the sautéed onions and cook for one more minute. This step intensifies the flavor of the tomato paste and helps it blend seamlessly into the mixture.

4. Remove the pan from the heat and let the onion mixture cool slightly. You don’t want it scorching hot when you add it to the blender, as this can affect the texture and flavor of the final product.

5. In a blender or food processor, combine the slightly cooled onion mixture, the toasted walnuts, chopped green beans, coarsely chopped hard-boiled eggs, cooked brown lentils, mayonnaise, and salt.

6. Grind the ingredients together until well combined. The consistency should be similar to traditional chopped liver – somewhat coarse but spreadable. If the mixture seems too dry, add a few tablespoons of water or vegetable broth to help it come together. Be careful not to add too much liquid, or it will become too thin.

7. Taste the mixture and adjust the seasoning with additional salt and black pepper as needed. Remember that the flavors will develop further as it chills, so err on the side of slightly under-seasoning at this point.

8. Chill the vegetarian chopped liver in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the texture to firm up. Chilling is a crucial step and shouldn’t be skipped!

9. Before serving, bring the vegetarian chopped liver to room temperature for about 30 minutes. This will enhance its flavor and make it easier to spread.

Expert Tips & Tricks

• Toast the walnuts carefully: Over-toasted walnuts can taste bitter. Keep a close eye on them while toasting.
• Don’t skimp on the onions: The caramelized onions provide a depth of flavor that is essential to the recipe. Take the time to sauté them properly.
• Use good quality mayonnaise: Since mayonnaise is a key ingredient, using a high-quality brand will make a difference in the final flavor. For a vegan version, be sure to use vegan mayonnaise.
• Adjust the consistency: If you prefer a smoother texture, you can blend the mixture for longer. For a chunkier texture, pulse the blender a few times instead of blending continuously.
• Make it ahead: This recipe is perfect for making ahead of time. The flavors actually improve as it sits in the refrigerator.

Serving & Storage Suggestions

Serve Brighton Beach Sid’s Famous Vegetarian Chopped Liver with pumpernickel bread, rye bread, or crackers. It’s delicious as a sandwich filling with lettuce, tomato, and sliced raw onion. You can also serve it as an appetizer with crudités such as carrots, celery, and cucumber.

Store leftover vegetarian chopped liver in an airtight container in the refrigerator for up to 3-4 days. It is not recommended to freeze this dish, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	80mg	27%
Sodium	300mg	13%
Carbohydrates	15g	5%
Fiber	5g	20%
Sugar	3g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Substitute the mayonnaise with vegan mayonnaise. Ensure no animal products are used in the bread or crackers you serve it with.
• Nut-Free Version: Replace the walnuts with sunflower seeds or pumpkin seeds. Toast them lightly before adding them to the mixture.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a little heat.
• Herbaceous: Incorporate fresh herbs like parsley, dill, or chives for added flavor.
• Different Beans: Try using cannellini beans or great northern beans instead of brown lentils.
• Sweetness: Add a touch of maple syrup or agave nectar for a hint of sweetness to balance the savory flavors. Start with a teaspoon and adjust to your taste.

FAQs (Frequently Asked Questions)

Q: Can I use canned green beans for this recipe?
A: Yes, canned green beans work well in this recipe. Just make sure to drain them thoroughly before chopping.

Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, this recipe tastes even better after it has been chilled for several hours or overnight.

Q: What can I use if I don’t have brown lentils?
A: You can substitute brown lentils with green lentils or even cooked quinoa.

Q: Is this recipe gluten-free?
A: This recipe is naturally gluten-free, but it depends on the mayonnaise you use. Be sure to use a gluten-free mayonnaise to keep it gluten-free. The serving bread will also have to be gluten-free if needed.

Q: How long does this last in the refrigerator?
A: This will last up to 3-4 days in an airtight container in the refrigerator.

Final Thoughts

This vegetarian chopped liver is a delightful and flavorful dish that’s sure to impress both vegetarians and meat-eaters alike. It’s perfect for parties, potlucks, or a simple sandwich lunch. Don’t be afraid to experiment with the ingredients and adjust the seasonings to your liking. I encourage you to give this recipe a try and share your feedback! Pair it with some crisp dill pickles and a side of coleslaw for the ultimate deli experience.