Vegan Deviled Potatoes Recipe

Vegan Deviled Potatoes

Ingredient notes:

• Choosing the Potatoes – Ideally choose a potato you don’t have to peel like Yukon gold, red potatoes or fingerlings. Any new baby potatoes work here, or at least try to choose a size similar to that of an egg so they are easy to enjoy as a finger food. Heirloom purple potatoes would turn out pretty cool if you fancy their flavor. If only larger potatoes are available then make sure to slice them into 1/2 inch thick slices once boiled so they are easy to enjoy.
• The Filling – It’s a creamy magical combination of tofu, turmeric, dijon mustard and eggy black salt. There’s no mayo needed, instead i used some olive oil for richness BUT it can be replaced with tahini for a WFPB diet compliance if desired.

How to Make Vegan Deviled Potatoes:

1. Make the Filling – Add all of the filling ingredients into a powerful blender (or food processor) and process until smooth and creamy. You might need to use the temper or stop and scrape down the sides of the bowl so all the ingredients get processed perfectly together. Adjust seasonings and refrigerate for a couple of hours until chilled and set.
2. Cook the Potatoes – Scrub and rinse the potatoes well. Add to a medium pot covered with cold water and bring to a boil. Season with a good pinch of sea salt and boil for 12 to 18 minutes or until cooked through. Take good care not to overcook them. The potatoes are done when pierced with a knife and the knife slides back out easy. Drain in a colander and allow to dry in their own steam for a few minutes. Refrigerate until completely chilled.
3. Assemble the Potatoes – Cut each boiled potato in half lengthwise. Use a piping bag with a favorite decorating tip and fill it with the eggy filling. Place the potato halves on a  a large platter and pipe some of the filling on top. Garnish with a light dusting of smoked paprika, fresh chives, dill or vegan bacon bits.

Topping suggestions:

Potato Recipes

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Vegan Deviled Potatoes

The best vegan deviled potatoes with a creamy eggy filling thanks to the magical combo of black salt (Kala Namak), turmeric and tofu. Super easy to make and crazy delicious, this is the plant based appetizer of your dreams!

Course Appetizer

Cuisine European

Keyword plant based, vegan deviled eggs, vegan deviled potatoes

Prep Time 10 minutes

Cook Time 15 minutes

Assembling 1 hour 10 minutes

Total Time 1 hour 35 minutes

Servings 8 people

Calories 217kcal

Author Florentina

Ingredients

• 14 oz tofu firm or extra firm
• 1 Tbsp dijon mustard
• 1/2 Tbsp apple cider vinegar + more to taste
• 3/4 tsp turmeric
• 1 tsp kala namak salt + more for garnish
• 3 Tbsp extra virgin olive oil (use tahini or veggie stock for WFPB + Plantricious diets)
• 1/2 tsp onion powder
• 1 pinch smoked paprika for garnish
• 1/4 cup onion chives or dill for garnish
• 2 lb baby golden potatoes or fingerlings

US Customary - Metric

Instructions

Make the Filling

• Add all of the filling ingredients into a powerful blender (or food processor) and process until smooth and creamy. You might need to use the temper or stop and scrape down the sides of the bowl so all the ingredients get processed perfectly together. Adjust seasonings and refrigerate for a couple of hours until chilled and set.

Cook the Potatoes

• Scrub and rinse the potatoes well. Add to a medium pot covered with cold water and bring to a boil. Season with a good pinch of sea salt and boil for 12 to 18 minutes or until cooked through. Take good care not to overcook them. The potatoes are done when pierced with a knife and the knife slides back out easy. Drain in a colander and allow to dry in their own steam for a few minutes. Refrigerate until completely chilled.

Assemble the Deviled Potatoes

• Cut each boiled potato in half lengthwise. Use a piping bag with a favorite decorating tip and fill it with the eggy filling. Place the potato halves on a a large platter and pipe some of the filling on top. Garnish with a light dusting of smoked paprika, fresh chives, dill or vegan bacon bits.

WFPB + Plantricious

• To make the recipe compliant make sure to replace the olive oil with tahini or veggie broth.
  

Notes

• WFPB + Plantricious - to make the recipe compliant make sure to replace the olive oil with tahini or veggie broth.
• TIP - to make your potatoes more stable on a platter use a sharp knife and slice a very thin slice off of the bottom of each potato half to make it flat. Do this before adding the filling.
• If you choose to peel the potatoes make sure to do so while they are still a little bit warm but cool enough to handle without breaking them.

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 9mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg

Environmental Information

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