Vegan Deviled Potatoes

Author: Jennifer Welsh

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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.

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