- 20 egg-sized potatoes
- 1/2 Teaspoon mustard seeds
- 1/2 Teaspoon turmeric
- 1/4 Cup nutritional yeast
- 1/2 Teaspoon paprika
- 1/2 Teaspoon salt
- 2-3 Tablespoons cashew cream* or vegan mayonnaise
Forget the egg whites! Chef Paul Jervis gives deviled eggs an entirely new makeover, serving the rich, creamy yolk filling in a potato.
Preheat the oven to 375 degrees.
Halve about the potatoes and place on a lightly oiled baking sheet, flat side down. Bake in the oven for 30-45 minutes, or until tender.
Scoop out the middles and place in a mixing bowl. Mash the scooped out potato middles with a mustard seed, nutritional yeast, cashew cream (or any vegan mayonnaise), and turmeric.
Spoon the mixture back into the middle of the potatoes, and sprinkle with paprika.
* cashew cream can be made by blending 1 cup of cashews with 1 cup of water and a pinch of salt.
Calories per serving:300 calories
Dietary restrictions:High Fiber, Low Fat, Low Sodium Low Fat Abs, Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added