Vegan ‘deli style’ Chopped Liver Recipe – How To Make

Vegan Chopped Liver paté –
Hello and Welcome To Uncle Lou’s Kitchen today we’ll be showing you how to make Vegan Liver Pate AKA How to make Deli Style Chopped Liver for vegans.

Vegan chopped liver is a delicious and healthy alternative to the traditional dish that is perfect for those who follow a vegan diet. Made with eggplants and mushrooms, this dish is packed with flavor and nutrients, making it a great addition to any meal.

To make vegan chopped liver, simply sauté sliced mushrooms and fry eggplants in a pan until they are tender and flavorful. Then, add them to a food processor along with garlic, onion, and spices and blend until smooth and creamy.

One of the best things about this vegan chopped liver recipe is that it is incredibly versatile. Serve it as a spread on crackers or bread, use it as a filling for sandwiches, or even as a topping for bagels or roasted vegetables.

In addition to being delicious, vegan chopped liver made with eggplants and mushrooms is also much healthier than traditional recipes. By using plant-based ingredients, you can enjoy this tasty food without the added cholesterol and saturated fat found in liver-based recipes.

So, whether you’re looking for a quick and easy snack or just want to try something new, give this vegan chopped liver recipe a try. You won’t be disappointed!

This is a classic recipe that’s been veganized in order to suit those who miss this flavour, it’s super easy to recreate you just need to know the ingredients.

Remember, if you like VEGAN, Plant Based and VEGETARIAN food, please like and subscribe!

Recipe:

2 Aubergines / Eggplants
2 Onions
a handful of Wallnuts (Pecans are equally fine)
3 Garlic Cloves
5 Chestnut mushrooms
Heaped Tablespoon of Smoked Paprika (This is a must!!!)
Salt to taste
White Pepper teaspoon

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Music courtesy: The Messenger – Silent Partner (No Copyright Music
Thumbnail courtesy: wallpaperaccess.com

Intro (00:00)
Ingredients (01:05)
Method (01:52)

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What’s popping beautiful people welcome back to uncle lou’s kitchen today i’m going to show you how to make daily style chopped liver or liver pate and you’d usually have this on a bagel but basically the stall that i’m making now is the type that you’d find

Usually in a new york style deli or if you’re in london in gold is green it’s an old jewish recipe traditionally and the liver comes out really thin and creamy like that um very easy to make a vegan version of this the flavors come up as close as you can get

To the real thing anyway and just why not i mean even those of you who do eat meat just you know live is probably the worst thing you can put in your body because all those hormones and that they inject into the animal that’s where it all goes so if that’s

What you want to keep eating do your thing but like the vegan version is way better for you anyway and as always folks if you haven’t tried vegan vegetarian plant-based meat-free there are no animals on my channel please hit the like button hit subscribe it would mean the world to me every

Single one of you subscribers i’m absolutely grateful for love you all very much let me show you how to make it take care guys love you all so for this recipe we’re going to start off with two small to medium sized aubergines two small to medium sized onions five chestnut mushrooms

Choose the chestnut ones because they’re high in vitamin d and you want three garlic cloves now usually you’d use a small handful of walnuts i find them a bit too bitter i don’t like them so i’m using a small handful of pecans or if you’re american pecan

You want a heaped teaspoon of smoked paprika you want a teaspoon of black pepper and some salt to taste you’re also going to need some olive oil further down the line now here’s how we’re going to slice everything up you want the aubergine sliced into half inch thick slices onions cut them

Into thin enough rings garlic thin sliced and the mushrooms thin sliced as well so now what we’re going to do is start off by frying our aubergines until they’re brown on each side now here’s the thing aubergines love oil so you’ve got to bear that in mind okay

We’re going to use quite a bit in this we’re using olive oil so you’re actually going to see the aubergine soak up a bit of that oil but once they start cooking they’ll release a lot of it back out make sure from time to time you give

Them a little bit of a nudge so that they don’t stick to the bottom i’m using a stainless steel pan because i don’t trust those coatings and from time to time flip them upside down just to check you’ll know they’re ready when they go golden brown on either side

And just before they’re ready to come out just give them a little squeeze release some of that oil back into the pan and transfer them onto a paper towel on your plate what you want to do is add salt on either side of them just to kind of

Draw out a bit more of the moisture and that’s it just give them an extra dab here and there just to get rid of the excess oil much much much later and now we’re going to start fresh we’ve cleaned the pan new oil in there and what we’re going to do now is

Caramelize our onions so on a medium heat throw the onions in there play around with them a bit just flip them around give me a little swish and a little bit of a swoosh until they get a bit golden on the outside but they’re still limp and then we’re going to add our

Garlic to that mix [Applause] [Applause] the next step simple on the same heat level just add your mushrooms in and cover them up check on them from time to time that they’re not sticking to the bottom give them a nice little stir and they should just release their own liquid and do their own thing

Just check back on them after a few minutes and they should be ready a little longer than a few minutes later now the final step before we just blitz everything with a fresh paper towel give your aubergines an extra dab just to get rid of again the

Excess oil we did kind of use a lot back then which is normal because you need to but hey let’s get rid of as much as we can at this stage and then we’re good to go now the rest is pretty much straightforward just add everything in

There and blitz it until the texture is smooth and creamy you’re going to want to stop from time to time to open it up and test just make sure that you’ve got enough paprika in there and you’ve got enough salt and just adjust that as you go along and

Once you’ve got the right ratio of paprika and salt in there you’ll see the flavor just comes out tasting exactly like the real thing but without all the hormones and the chemicals and the they inject into those animals now here’s the thing about me right i’m not the preachy judgmental vegan type yeah

I don’t agree with that behavior and i don’t believe that it works i personally believe in education over intimidation and showing people that okay yes meat does taste nice it’s not a secret but if i can show you that you can make some pretty freaking good food without having

To let an animal suffer or die for that purpose that’s what i’m here for man like at the end of the day do what you want and hopefully one day you’ll see that an animal doesn’t have to die to satisfy your hunger but like i said man do do whatever you

Want i’m just here to show you there are other options out there that are just as yummy if not even yummier and healthier at the same time without the need to take a life eventually okay so i’ve got enough for one jar and probably enough for another small one as well

Anyhow on a lighter note please as always if you did enjoy this video hit the like button hit subscribe so i can continue educating the world in a passive and friendly way but there are other options out there have a great day guys love you all take care So You