Greetings beautiful people! today I will teach you how to make a super realistic vegan chopped liver pate.
Chopped liver, or “liver pate,” is a traditional dish that has been enjoyed by Jews for generations. It is traditionally made by blending cooked chicken or beef liver with onions, schmaltz (chicken fat), and other seasonings to create a rich, creamy spread that is often served as an appetizer. However, for those who follow a plant-based diet, vegan chopped liver is a delicious and cruelty-free alternative.
Watch the video on how to make this delicious vegan deli style chopped liver pate at thome
The origins of chopped liver can be traced back to Eastern European Jewish cuisine. In the early 20th century, many Jews immigrated to the United States and brought their culinary traditions with them. Chopped liver quickly became a staple dish at Jewish delis and restaurants throughout the country, and it remains a popular appetizer to this day.
However, as the popularity of veganism and plant-based diets has grown, many Jews have sought out vegan alternatives to traditional dishes like chopped liver. Vegan chopped liver is made using a variety of ingredients, including walnuts, mushrooms, and lentils. These ingredients are blended together to create a spread that is similar in texture and flavor to traditional chopped liver, but without the use of animal products.
In Israel, veganism is on the rise, with an estimated 5% of the population following a plant-based diet. As a result, vegan chopped liver has become a popular dish in Israeli cuisine. Many vegan restaurants in Israel serve their own unique version of the dish, using a variety of ingredients and seasonings to create a delicious and satisfying appetizer.
Adding pecans or walnuts will give that extra ‘earthy’ edge to the pate, if you have a nut allergy you can leave them out but if you don’t, this is a key ingredient to replicating the flavour.
In addition to being a tasty and cruelty-free alternative to traditional chopped liver, vegan chopped liver also has health benefits. Liver is high in cholesterol and saturated fat, which can contribute to heart disease and other health issues. Vegan chopped liver, on the other hand, is low in cholesterol and saturated fat and is a good source of protein, fiber, and other nutrients.
Despite its humble origins, chopped liver has become an important part of Jewish culinary culture. Its popularity and versatility have made it a favorite among Jews of all ages and backgrounds. And with the rise of veganism, the dish has evolved to include a variety of plant-based ingredients, ensuring that everyone can enjoy this beloved appetizer.
Whether you are a traditionalist who prefers the classic recipe or a vegan who enjoys a plant-based version, chopped liver is a dish that has stood the test of time. Its rich history and cultural significance make it a symbol of Jewish identity and a reminder of the importance of preserving culinary traditions.
In conclusion, vegan chopped liver is a delicious and cruelty-free alternative to traditional chopped liver that has become popular in Jewish cuisine around the world, including Israel. Its origins can be traced back to Eastern European Jewish cuisine, but its versatility has allowed it to evolve to include a variety of plant-based ingredients. Whether you are looking for a classic recipe or a new twist on an old favorite, chopped liver is a dish that is sure to satisfy.
Vegan Chopped Liver Pate
Equipment
- 1 blender
Ingredients
- 2 eggplants / aubergines thin sliced
- 2 medium onions - finely chopped
- 1 handful walnuts / pecans
- 3 cloves garlic
- 5 chestnut mushrooms finely chopped
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp white pepper
Instructions
- in a pan, fry the eggplant until golden on each side, be patient, these guys love oil so let them absorb and as time goes on they'll release it back into the pan.
- fry your onions until golden and set aside
- fry the mushrooms until cooked
- meanwhile dry off the oil from the aubergine / eggplant
- to a food processor, add all the ingredients and blitz until you have a creamy paste
- spread on a bagel with some onions and fresh parsley, it's delicious
