1-2 very large sweet onions
4 stalks celery
10 oz. baby Bella (or your favorite) mushrooms
1/2 lb. raw cashews
3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
1 teaspsoon or so of sugar, to taste
salt and pepper
This works best if you process all ingredients fine before cooking, or you can chop coarsely and grind afterwards.
In a large wok sprayed with olive oil, saute onions until starting to brown. Add celery and saute 5 minutes, until soft. (spray a bit more oil if needed at any point) Add mushrooms, cook another 5 minutes. Finally, add ground cashews (if you have cashew butter it makes this step faster!) and cook another 3 minutes or so. When everything is cooked and ground pretty fine, add the mayo substitute or oil to bind. Chill. Serve on vegan crackers or lettuce leaves.
The die-hard chopped liver fans liked this better than the meat version!