Vegetarian “Liver” Recipe

| 10/16/2015 8:00:00 AM

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.

vegetarian liver pate

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.)