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Vegan deviled potatoes
Ingredients
- 1 pound white baby potatoes (about 12–15 potatoes), cut in half lengthwise
- 1 can navy beans, drained
- 2 tablespoons vegan mayo (I use Sir Kensington’s Fabanaise, which is an aquafaba-based mayo — I’m a fan of the light texture and mild taste)
- 2 tablespoons distilled vinegar
- 1 teaspoon celery seed
- 1 teaspoon yellow mustard
- 1 teaspoon kala namak or Himalayan black salt (this is a specialty ingredient that you can find at Indian markets or online, and I definitely recommend it as a staple ingredient in your vegan pantry. The sulfuric compounds in the salt help give that “eggy” flavor to vegan dishes. If you don’t have it, you can replace this with 3/4 teaspoon of regular salt.)
- 1/2 teaspoon paprika
- A dash of turmeric for color
- Chopped chives and Spanish smoked paprika for garnish
Instructions
- Plunge the halved potatoes in well-salted boiling water and cook until tender, about 15 minutes.
- While potatoes boil, place all remaining ingredients (except garnish) into a food processor and run until smooth to create faux egg yolk mixture.
- Place mixture into a piping bag with tip (I used the Wilton 2D setting). Note, this step is optional. It is perfectly fine to just fill the potatoes using a spoon.
- Remove potatoes from heat, drain and run under cold water until cool.
- Scoop the center of potatoes out with a melon baller or spoon.
- Fill potatoes with faux egg yolk mixture using piping bag or spoon. (The recipe calls for quite a bit of filling, so you can fill these little babies up to your heart’s desire.)
- Sprinkle deviled potatoes with chives and a dash of Spanish smoked paprika for that smoked bacon-y effect. (If you aren’t a fan of smoky flavor, you can replace this with regular paprika or leave it out entirely.)
- Serve and enjoy!
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/easter/vegan-recipe-for-deviled-eggs/