Chopped liver, a classic Ashkenazi Jewish appetizer, has a rich history dating back to medieval Europe and has long been a staple at holiday tables. Traditionally made with animal liver and eggs, the dish was off-limits to vegetarians, but creative cooks have developed meatless versions over the years. By the early twentieth century, vegetarian chopped liver appeared in American Jewish cookbooks and on menus at New York City's dairy restaurants, offering a plant-based alternative to the beloved dish.

Modern recipes for vegan chopped liver use ingredients like green beans, walnuts, and caramelized onions to mimic the texture and flavor of the original. Eggs are replaced with vegetables such as mushrooms or peas, making the dish suitable for everyone at the Hanukkah table. These innovative versions are now enjoyed alongside other vegetarian dips, bringing new flavors and inclusivity to holiday celebrations.