Vegan Deviled Potatoes

Vegan Deviled Potatoes
Drew Thomas

This easy recipe is perfect for vegans and non vegans alike!

12
Servings
86
Calories Per Serving
Deliver Ingredients

Notes

**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. 

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
2g
3%
Sugar
5g
6%
Cholesterol
10mg
3%
Carbohydrate, by difference
10g
8%
Protein
7g
15%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
40mg
6%
Selenium, Se
3µg
5%
Sodium, Na
287mg
19%
Water
17g
1%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.