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This easy recipe is perfect for vegans and non vegans alike!
**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.
- 1 pkg extra firm tofu, drained
- 2 lb small white potatoes, scrubbed
- 3/4 Cups 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
Calories Per Serving148
Folate equivalent (total)47µg12%
This deviled potatoes recipe is straight out of my Home for Christmas eBook. I have always been a huge fan of deviled eggs so you know of course I had to come up with a vegan version of yet another non-vegan favorite.￼ One of the biggest things I preach, when people ask me about becoming vegan, is before switching to a plant-based diet or going vegan have alternatives to your favorite non-vegan foods, to make the transition easier.
These would be perfect served as appetizers for game night, movie night, and for party hosting.
When you bite into one of these creamy deviled potatoes￼￼￼ You won’t feel like you’re missing out on deviled eggs at all.￼
Ingredients for Making Vegan Deviled “Egg” Potatoes
The majority of the ingredients are typical deviled egg ingredients: mustard, vinegar, (vegan) mayo, and classic garnishes like paprika and chives.
Yellow Creamer potatoes are the star of this recipe. The Boomer Gold varietal of Little potatoes have the buttery texture, creamy colouring, and naturally small size that's just right for deviled potatoes. The flesh mashes up fluffy and light - a great base for a vegan version of deviled yolks.
Adding a pinch of ground turmeric to the filling makes it sunny egg yolk yellow.
Black salt (or kala namak) has a rich sulphurous flavour that makes any veganized dish taste eggy. You can make this recipe with regular salt for simple deviled potatoes rather than deviled egg potatoes.
Nutritional yeast lightens the filling's texture and balances the acidity of the mustard and vinegar.
Vegan Deviled Potatoes
Are things like vegan deviled potatoes even possible? If you’re into mini stuffed dishes, then these Vegan Deviled Potatoes are the best. These darlings are adorable and easy to make. They are totally vegan but have an authentic ‘deviled’ flavor.
What does it mean to make a recipe ‘deviled’? I never really thought about it until I was looking at this delicious vegan recipe. Many centuries ago is something was seasoned heavily or spiced, it was considered deviled. Tradition recipes like deviled eggs and deviled ham are spiced. Being stuffed has been added to this definition.This recipe is great as a substitute for deviled eggs. You can make them as part of a meal or as an appetizer. They are perfect for grabbing and eating with your fingers, or placed in the dinner table they are just as naturally eaten with a fork. I’ve not seen any vegan deviled eggs but this recipe is a great stand in.
You’ll be ecstatic and bursting with joy for this thin layer of potato skin topped with potato yolks. The sliced potatoes are baked to perfection. They appear very soft and the skin stayed intact even after scooping its insides. Then the potato mixture piped into the skin produced a small swirl effect. It looks mushy and beautiful with pleasing quality. So whip these up, and prepare to be amazed by this tiny meal but with massive taste.
This vegan recipe and beautiful photos are courtesy of Loose Leaf Vegan. You can get this Vegan Deviled Potatoes Recipe by clicking here.
Vegan Deviled Potatoes - Recipes
Letting you know that this post is sponsored by The Little Potato Company. I can’t get enough of their creamer potatoes! Thanks for supporting the brands that make DK possible.
Have you had deviled potatoes before?
In hindsight, I probably should have put these out before Easter last weekend, but we can still eat deviled things all year long, right?
The first (and only) time I had deviled potatoes was back in my California days, at one of my favorite vegan restaurants, which has sadly now closed. On Sundays, they had an all-you-can-eat brunch, which more often than not felt like a clean-out-the-kitchen group meal and not really breakfast. Unless your brunch usually includes lots of salads, sandwiches, pastas and desserts. I’m not complaining I loved seeing what I’d find on the menu each week- a definite departure from the ordinary. Plus, brunch always included mimosas.
Anyways, potatoes! I’d never seen anyone devil a potato before and I was in complete awe. So I ate at least 8 of them to try and figure out their secret. Creamy in texture to a deviled egg, but with a bit more bite. I filed that idea away in my recipe brain and brought it out last weekend for my own Sunday brunch.
The Little Potato Company‘s taters are the perfect size for this appetizer. Bite-sized already, you don’t need to do much to them to create a yummy deviled vessel.
First, roast ’em. I toss the potatoes in a bit of olive oil and salt and pepper, then place them on a baking sheet until crispy. Truth be told, I do this almost weekly for a side-dish. The thin skins crisp up perfectly, while the inside stays nice and creamy. Gosh, I love these potatoes so much, I was almost tempted to put the roasted potatoes on a platter and call it a day.
Scoop out a bit of the filling and then add to a bowl along with a dollop of mayo (dairy-free for vegan version), relish and seasonings. I like dill in my deviled eggs, but you could go the smoked paprika route if you wish.
Mash, then refill. I didn’t worry too much about making them look pretty, that’s not my style. Rustic, as we all know, is how I like to describe my cooking.
Rustic = obviously homemade.
If you’re looking for a unique take on a classic appetizer, this is it.
Are potatoes healthy?
It’s a question I get all the time from clients, especially when I recommend adding in more potatoes to their diet.
Potatoes tend to get a bad rap, mostly because they are often eaten deep-fried with a side of ketchup. And nutritionally, french fries aren’t the same. Potatoes, like these creamers from The Little Potato Company are packed with vitamin C, potassium and vitamin B6 plus fat, sodium and cholesterol free. For those of you who count calories, they provide only 110 per serving.
Now that it’s 2017, can we begin to agree that carbohydrates aren’t bad for you? Because, they aren’t. It’s what most of the world lives on. Diets high in complex carbohydrates, like those found in whole-grains, vegetables, fruits and potatoes are associated with a lower-risk of heart disease, diabetes and some cancers. Complex carbohydrates also contain fiber, an essential nutrient in satiety, lower LDL cholesterol levels and GI health. That’s part of what makes complex carbohydrates so incredible, the addition of fiber changes the way we metabolize and absorb them.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
How To Make Tabitha Brown’s Famous Vegan ‘Deviled Eggs’ With Mushrooms and Pickle Juice
In an Instagram post that’s garnered close to a million views, Brown shares how she came up with the unlikely combo of mushrooms and pickles to create vegan deviled eggs. “There’s two things I miss being vegan: I miss seafood and I miss a deviled egg,” she says. “I had a dream that I made vegan deviled eggs. In my dream, I had used white mushroom caps and stuffed them with an egg-like mixture.”
After letting the white mushroom caps sit in pickle juice overnight, Brown stuffs them with a chickpea mixture that includes black salt (which has an egg-like taste), vegan mayo, mustard, and some spices. When she paired the two together, even she was shocked at how much it tasted like actual deviled eggs.
While Brown and her followers have been loving this recipe, they’re not the only ones. Even Eva Longoria got in on the fun: “It feels like an egg, it tastes like an egg, and it’s vegan,” she said in a video. “This changed my life.” (Pro tip: If the mushroom caps are floating to the top while marinating in the fridge, Longoria says to turn the jar upside down.) Try making the vegan deviled eggs for yourself using the recipe below.
Vegan Deviled Potatoes
- Author: Stephanie Dreyer | VeegMama
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 30 servings 1 x
- Category: Appetizer
- Method: Oven
- Cuisine: Hungarian
- Diet: Vegan
These vegan deviled potatoes are the perfect alternative to deviled eggs and are great for setting the mood for a fun house party.
- 15 egg-sized potatoes, washed
- 1 tablespoon of olive oil
- ½ teaspoon of salt
- ½ can of cannellini white beans, drained and rinsed
- 2 tablespoons of lemon juice
- 3 teaspoons of Dijon mustard
- 1 teaspoon of turmeric powder
- 6 tablespoons of vegan mayo
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- paprika and chopped chives, for garnish
- Preheat oven to 350 degrees.
- Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft.
- Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere out of the potato, being careful not to scoop through to the skin.
- Blend the scooped potato and the remaining ingredients in a food processor until smooth.
- Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill.
- Garnish with paprika and a generous sprinkle of chives.
Keywords: vegan deviled eggs, egg-free, potatoes, gluten-free, vegan, vegetarian, vegan appetizer
Did you make this recipe?
Tag @Vegan on Instagram and hashtag it #worldofvegan
I recently had the pleasure of serving these beauties at one of my favorite cookware stores, Willams Sonoma. I did an in-store demo, showing the patrons how easy it is to make this delicious and beautiful appetizer. I loved watching people’s surprised faces as they bit into them and learned that they were eggless! Many couldn’t believe there wasn’t a trace of egg inside. They were a big hit in the store, and I was thrilled to introduce several people to some of my favorite vegan products, such as Follow Your Heart’s Vegenaise.
The potatoes get their creaminess from the vegan mayo, the tanginess from Dijon mustard, and the consistency from the beans and potato. The Dutch potato makes a perfect “shell.” For Easter, you could use the red or purple varieties as part of the mix for a colorful plant-based alternative to deviled eggs.
A Springtime Favorite!
Spring is the season of birth and renewal. Deviled eggs abound this time of year, the universal symbol for Easter. For those of us who prefer to see Mama Chicken nest her eggs, rather than serve them on a platter, I created a vegan deviled egg recipe using baby potatoes (Dutch or gold potatoes work great).
I hope you enjoy these as much as I enjoyed making and serving them. Happy Spring!
More Amazing Appetizers to Try:
Vegan deviled potatoes recipe by Stephanie Dreyer for World of Vegan.Content and photographs copyright of World of Vegan™, all rights reserved. Article written by Stephanie Dreyer and edited by Amanda Meth. Please note that this article contains affiliate links which support our work at World of Vegan!
A tender roasted potato with a creamy, eggy filling. Sprinkled with a little paprika and a sprig of dill, they taste as irresistible as they look.
My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. And of course I came to expect an inviting trayful at all subsequent potlucks. But then Lauren moved away and I was stuck staring at a tray of…nothing. Only my own tears.
The recipe she used (and I think most people use this one) is from VegWeb, called Potato Angels. Awww!
I wanted to make a version that would be perfect for Passover or Easter. Pop them into one of those vintage egg trays and impress everyone.
Happy first day of Spring, everyone!
A little black salt, called kala namak, is used for the eggy flavor, but you can use regular old salt, too. Just reduce the amount to 3/4 teaspoon. But kala namak is a really fun ingredient, and great in tofu egg salads, or vegan omelets, so pick some up at a specialty shop or order it for good times.
I actually didn’t have a vintage egg tray, so I cut off just a tiny sliver of potato at the bottom, to prevent wobbling. But a little wobble isn’t going to hurt anyone.
Try to find egg-shaped yukon gold potatoes that are all as close in size as possible. As you can see from the pic, they aren’t going to be totally perfect, but that adds to the cuteness.
Use a jar of ground black pepper instead of fresh ground black pepper. I dunno, it just kind of adds to the authenticity!
If you don’t have a pastry tip you can slice off the corner of a plastic bag with a 1/2 inch slit and pipe the filling in that way. Alternatively, you can use a rounded tablespoon to scoop it in. But get a pastry bag and pastry tip (I used Wilton 4B), it’s fun!
1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth (or water)
1/2 teaspoon turmeric
1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
2 teaspoons fresh lemon juice
A big pinch black pepper
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
Slice potatoes across the waist and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.
Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated. Chill in the fridge for about 30 minutes so that the mixture stiffens up.
Once cool, scoop into pastry bag fit with a medium sized serrated tip (I use Wilton 4B) and fill potatoes. Sprinkle with paprika and top with a little sprig of thyme. Keep chilled until ready to serve! These taste best at room temp, I think. Enjoy!
- 1 Bag - Small Red Potatoes (get organic if possible!)
- Cheesy Cashew Cream Filling:
- 1 Tbsp - Coconut Oil
- 2/3 Cup - Cashews (soaked)
- 1 Cup - Vegetable Broth
- 1 Tbsp - Nutritional Yeast
- 1 tsp - Turmeric
- 1 tsp - Dijon Mustard
- 1/2 - Lemon (juiced)
- Sea Salt (as desired)
- Black Pepper (as desired)
- Fresh Dill (for garnish)
Preheat your oven to 350F. Wash and slice potatoes length wise, rub coconut oil thinly all around (I use this oil because it has a higher smoke point and does not turn into a carcinogen when heated like olive oil) and sprinkle salt overtop. Lay them flat-side down and bake on a baking sheet for aprox 30-40 minutes (or until softened).
While the potatoes are baking, combine all of the Cheesy Cashew Cream ingredients into a high speed blender (I used my Vitamix) and blend until very creamy (Note: if you forgot to soak your cashews for at least 2 hours, simply boil them in water with a dash of salt for 2-4 minutes to help them soften up. Drain and wash them off and they will be ready to use). Once blended, keep contents in the blender, as we will need it later.
Once your potatoes are softened, take them out and wait for them to be just cool enough to touch. Use an ice cream scooper (I used a spoon) and scoop out a small hole while still leaving enough potato around the rim and keeping the skin in tact (this takes a couple tries to get right, don't worry). Add the scooped out potatoes (while still warm!) into your filling and blend again, this time on low for 30 seconds or so.
Place your filling into a pastry bag with a medium sized serrated tip (if you don't have this, put it inside a plastic bag and cut the very edge of the bottom corner). Squeeze filling inside of your scooped out holes in a circular fashion, working your way up towards the center.
Loose Leaf Vegan
Being vegan is so much fun! It really forces you to think not only about the consequences of your actions as a consumer, but it also gets your creative juices pumping! I love making vegan versions of classic recipes and watching people's faces as they try them. At first they give me the "eye". The oh-my-gosh-you-are-so-weird-but-I-guess-I'll-humor-you eye. Then they actually try the food and their faces screw up in confusion and then delight. It's the most fun thing ever to watch! In continuation of my Super Bowl themed vegan foods I decided to try my hand at deviled eggs. These darlings are oh so cute and easy. Plus the "yolk" tastes very similar to normal deviled eggs. I brought these to my mother's birthday party and she spent the entire night saying "But I don't understand. They taste just like eggs. " Oh mother dear you amuse me so tehehe. But you don't have to take my mom's word for it! No one else at the party was vegan besides me yet somehow these potatoes had all disappeared by the end of the evening. The truth is in the empty serving platter y'all. So whip these up, share them with your friends, and giggle as rock their taste buds and their world.
Yields 12-16 deviled potatoes depending on how high you fill the skins
8 yukon potatoes sliced in half lengthways
1 tbsp olive oil
2 tbsp vegan mayo
5 tbsp vegan sour cream
2 tbsp dijon mustard
1/2 tsp tumeric
1 tsp garlic powder
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp salt
1. Preheat oven to 375 degrees. Grease a baking sheet with olive oil and lay the potatoes with the sliced side facing downwards. Bake potatoes for 45 minutes. Remove potatoes from the oven and allow them to cool until you are able to touch the skin without discomfort.
2. Carefully scoop out the insides of the potato out leaving the skin intact. I found it easiest to leave a thin layer of the potato insides stuck to the skin in order to keep the shape. Place the potatoes insides in a medium bowl and mash them.
3. In the same bowl add in the remaining ingredients and stir until smooth.
4. You can simply use a spoon to refill your potato skins with the potato "yolks", but if you'd like to be extra fancy put your potato mixture in a piping bag with a tip and pipe your "yolks" into the skins.