Vegan Deviled Potatoes Recipe
Daily Value: 5%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||39µg||10%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
This easy recipe is perfect for vegans and non vegans alike!
- 1 pkg extra firm tofu, drained
- 2 lb small white potatoes, scrubbed
- 3/4 cup vegan mayonnaise
- 5 Tbsp yellow mustard
- 1 tsp lemon juice
- 2 Tbsp onion, finely minced
- 1 Tbsp nutritional yeast, optional (Not brewers yeast! You can get this at the health food store)
- 1-2 tsp Black salt**
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
In a steamer pot set over boiling water, steam the potatoes, covered, for 12 to 15 minutes, or until they are just tender. Allow to cool completely in refrigerator. Cut potatoes in half and gently scoop out insides, leaving 1/8" shell and skin intact. A melon baller scoop makes this easier.
Mix all remaining ingredients in a food processor until smooth.
Fill cooled, hollowed out potatoes with tofu mixture and sprinkle each with a dash of paprika. Refrigerate until ready to serve.
Use the insides of the potatoes for mashed potatoes or in a stew.
This is also great as a cracker dip.
Drew is currently performing as magician Herr Drosselmeyer in the Atlanta Ballet’s Nutcracker this month (he also designed all the staged illusions). He also designs halftime entertainment for the Orlando Magic Basketball team and will be performing at halftime on 2/21; he will also be performing at the Charlotte Bobcats halftime on January 25, 2014 and the Milwaukee Bucks halftime on February 8, 2014.Servings: 12
Special Designations: Vegan
Notes and Substitutions:
**The secret to the "eggy" taste is a salt called India Black Salt or Kala Namak. It has a high sulfur content and tastes and smells like eggs. I order mine from Amazon. You can use regular salt but the dish will be lacking that "egg" flavor.
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