Tired of the same old dinner routine? Craving something flavorful, healthy, and surprisingly easy to make? Then look no further! This Veggie Chopped Liver recipe is a vibrant, plant-powered twist on a beloved classic. Forget the heavy, meat-laden version; this recipe is packed with wholesome vegetables, offering a delicious and nutritious meal perfect for a quick weeknight dinner or a sophisticated appetizer. It's a fantastic example of homemade cooking that's both delicious and healthy.
Ingredients:
- 1 large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 cup mushrooms, finely chopped
- 1 cup cooked lentils (brown or green)
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons chopped fresh parsley for garnish
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the mushrooms and cook for another 3-5 minutes, until they release their moisture and start to brown slightly. This step builds flavor and creates a delicious base for your chopped liver.
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Combine Ingredients: Transfer the sautéed vegetables to a large bowl. Add the cooked lentils, walnuts, apple cider vinegar, Dijon mustard, thyme, and smoked paprika. Season generously with salt and pepper.
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Blend (Optional): For a smoother texture, you can use a food processor or immersion blender to partially or fully blend the mixture. We prefer a slightly chunky texture, but it's entirely up to your preference.
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Chill and Serve: Cover the chopped liver and refrigerate for at least 30 minutes to allow the flavors to meld. This is crucial for the best taste! Serve chilled on crackers, bread, or crudités. Garnish with fresh parsley, if desired.
Tips for the Best Veggie Chopped Liver:
- Toasting the Walnuts: Toasting the walnuts enhances their flavor significantly. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Don't Overcook the Vegetables: Overcooked vegetables will be mushy. Aim for a tender-crisp texture.
- Adjust the Seasoning: Taste and adjust the seasoning as needed. You might want to add more vinegar for tanginess or more paprika for smokiness.
- Make it Ahead: This chopped liver tastes even better the next day, making it perfect for meal prepping.
Variations:
- Add Some Heat: Incorporate a pinch of red pepper flakes for a spicy kick.
- Boost the Greens: Add a handful of chopped spinach or kale to the sautéed vegetables.
- Get Creative with Nuts: Substitute pecans or almonds for the walnuts.
- Experiment with Herbs: Rosemary or oregano would also be delicious additions.
Nutritional Information (per serving, approximate):
This recipe yields approximately 8 servings. Nutritional information will vary depending on the specific ingredients used. However, a general estimate per serving would include a significant amount of fiber, protein from lentils and nuts, and various vitamins and minerals from the vegetables. This makes it a hearty and healthy addition to your diet.
This Veggie Chopped Liver is a quick dinner idea, a perfect example of easy recipes, and a delicious addition to your repertoire of healthy meals. It's a versatile dish that's great for both everyday meals and special occasions, showcasing the best of homemade cooking without sacrificing flavor or nutrition. Enjoy!