Vegan Deviled Eggs with Potatoes

Vegan Deviled “Eggs”

Potatoes are a food that most people don’t really think of as a vegetable. (At least I don’t think so – and hopefully most people don’t think of french fries as a healthy veggie for daily consumption!) However this often-used yet underrated veggie does have health benefits, and can be part of a healthy diet.

The Inca Indians of Peru were the first to cultivate potatoes as early as 8000 BC. This food source has been around a long time! A starchy root vegetable, potatoes are a rich source of fiber and B-complex vitamins, as well as a good amount of Vitamin C. When prepared healthfully, these lovely starches can provide a good source of carbohydrates while being an ultimate comfort food.

Vegan Deviled Eggs with Potatoes

 

Vegan Deviled “Eggs”

  • 10 small yukon gold potatoes (preferably a similar size and shape of eggs)
  • 1 Tbs olive oil
  • 1/3 cup cooked chickpeas
  • 1/4 cup vegetable broth
  • 2 Tbs Vegenaise or other vegan mayo substitute
  • 1 tsp yellow mustard
  • 1/4 tsp turmeric
  • 1 tsp lemon juice
  • salt and black pepper to taste
  • paprika

Preheat the oven to 350 degrees Fahrenheit. Cut potatoes lengthwise and coat with the 1 Tbs of olive oil. Sprinkle with salt and arrange on a baking sheet, cut sides down. Bake 30 minutes until tender. Remove and let cool.

In a blender, blend cooked chickpeas and vegetable broth until very smooth.

When potatoes are cool enough to handle, scoop out the centers with a melon baller or teaspoon.

Place the scooped out potato in a bowl and mash thoroughly. Add chickpea mixture, Vegenaise, mustard, turmeric and lemon juice and mix well. Season to taste with salt and a good amount of pepper.

Using a pastry bag with a serrated tip (or just a ziploc bag with a small cut in one corner) pipe the mixture into the potatoes. Serve sprinkled with paprika.

Vegan Deviled Eggs

These were quite good warm (and cold from the fridge) but best at room temperature. They are so cute and fun (and animal-friendly!) that they’re sure to be a hit at any party. I hope you enjoy!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 30 days of recipes (holy cow, have I really done that many?!), here they are:

Printable Version:

Vegan Deviled "Eggs"
 
Author:
Ingredients
  • 10 small yukon gold potatoes (preferably a similar size and shape of eggs)
  • 1 Tbs olive oil
  • ⅓ cup cooked chickpeas
  • ¼ cup vegetable broth
  • 2 Tbs Vegenaise or other vegan mayo substitute
  • 1 tsp yellow mustard
  • ¼ tsp turmeric
  • 1 tsp lemon juice
  • salt and black pepper to taste
  • paprika
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Cut potatoes lengthwise and coat with the 1 Tbs of olive oil. Sprinkle with salt and arrange on a baking sheet, cut sides down. Bake 30 minutes until tender. Remove and let cool.
  2. In a blender, blend cooked chickpeas and vegetable broth until very smooth.
  3. When potatoes are cool enough to handle, scoop out the centers with a melon baller or teaspoon.
  4. Place the scooped out potato in a bowl and mash thoroughly. Add chickpea mixture, Vegenaise, mustard, turmeric and lemon juice and mix well. Season to taste with salt and a good amount of pepper.
  5. Using a pastry bag with a serrated tip (or just a ziploc bag with a small cut in one corner) pipe the mixture into the potatoes. Serve sprinkled with paprika.

 

Leave a Reply