Photo: Dragne Marius
Ellen Levine's Vegetarian "Chopped Liver" a la Dragon
15 ingredients
Makes about 3 1/2 pints
openrecipes
Estimated Nutrition (whole recipe, rough)
823
Calories
33g
Protein
52g
Fat
70g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Vegetable oil cooking spray
- 1/4 cup olive oil, walnut oil, or a mild vegetable oil such as corn, canola, or peanut
- 2 large onions, chopped
- 3 cloves garlic, peeled and quartered
- 1/4 pound mushrooms, tough ends trimmed and discarded, chopped (about 1 slightly heaping cup)
- 1 1/2 cups fresh green beans, cooked to tenderness, cooking water reserved
- 1 1/2 cups lentils, cooked to tenderness
- 4 hard-boiled eggs, quartered
- 1 1/2 cups walnuts, toasted
- 1 tablespoon tomato paste (optional; Ellen doesn't use it, I do more often than not)
- 1 tablespoon mayonnaise
- Salt and freshly ground black pepper
- 2 to 3 tablespoons minced onion (optional)
- Minced fresh parsley, for garnish
- Paprika, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes