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Vegan Deviled Potatoes

Author: Jennifer Welsh
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Vegan Deviled Potatoes

Vegan Deviled Potatoes

Prep time: 10 MinTotal time: 10 Min
Black Salt (Kala Namak) gives this the "eggy" flavor.

Ingredients

  • 12 small baby potatoes pre-cooked and cold from fridge
  • 1 14 oz. can chickpeas
  • 1/4 cup tofu sour cream (or vegan mayo)
  • 1/4 cup aquafaba
  • 1 tbsp dijon mustard
  • 1/2 tsp onion powder
  • 1-2 tbsp relish
  • 1/4 tsp. turmeric
  • 1/8 tsp. black salt
  • dill or paprika (for garnish)

Instructions

  1. Drain canned chickpeas, reserving liquid (aquafaba).
  2. Cut cold, pre-cooked baby potatoes in half and scoop out middles. Set aside.
  3. Add drained chickpeas, scooped out potato middles and remaining ingredients to a food processor and process until smooth and creamy, adding additional aquafaba if needed.
  4. Scoop mixture into potato shells and garnish with dill or paprika.

Notes:

Note: this works best if potatoes and pre-cooked and cold from the refrigerator though, in a pinch, you could make them fresh by steaming or baking. You would, however, want to let them cool before stuffing and then definitely chill before eating.

Created using The Recipes Generator

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