This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the fall holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, whole-grain crackers or flatbread.
Jazzy Vegetarian “Liver” Recipe
Makes 6 to 8 servings
• 1 tablespoon extra-virgin olive oil, plus more if needed
• 3 onions, chopped
• 1 can (15 ounces) sweet peas, drained
• 3⁄4 cup chopped walnuts
• 4 ounces firm regular tofu, drained and cubed
• 2 tablespoons tomato paste
• 1⁄4 teaspoon sea salt
• Freshly ground pepper
1. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.
2. Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.)
3. Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.
Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.