Prep time:
15 minutes
|
Cook time:
20 minutes
|
Total time:
35 minutes
Fashioned by The Yummy Vegan, these vegan deviled potatoes are tiny and mighty! Full of flavor and packed with aromatics, these party-favorites are sure to be the hit of any gathering.
Ingredients
- 10-12 baby potatoes (pick out ones that are close to the size of an egg)
- 5-6 oz (168g) of Silken Tofu
- ¼ cup (39g) of Bubbies Bread and Butter Pickles finely chopped
- 2 tbsp (30g) of vegan mayo
- 2 tsp (10g) of dijon mustard
- 1 tsp (5g) turmeric powder
- ¼ tsp (1.25g) garlic powder
- ⅛ tsp (.6g) smoked paprika
- ¼ tsp (.6g) Kala Namak (black salt)
- 2 ½ tsp (12.5 ml) apple cider vinegar, salt & pepper to taste.
- Garnish with: chopped chives and smoked paprika
Equipment:
- Med-large pot
- Melon baller / small spoon
- Piping bag with star tip or resealable style bag with one corner cut off
Directions
- Add the potatoes to a pot of salted water and bring to a boil. Turn down the heat to a rapid simmer and let the potatoes cook for about 15-25 minutes or until a knife easily pierces through to the middle of the potato. Drain and let them cool.
- Carefully slice the potatoes in half lengthwise. Use a melon baller or very small spoon to scoop out a hole towards the end of each potato half. Reserve the scooped out potato for the filling.
- Add the scooped out potato to a food processor along with the Silken Tofu, vegan mayo, dijon mustard, turmeric, garlic powder, paprika, salt, pepper, Kala Namak and apple cider vinegar. Pulse until just combined. Add in the chopped pickles and pulse again until creamy. Be careful not to over process or you will end up with a paste!
- Add the filling to your piping bag and then fill each potato half with the “egg” mixture. You can also use a spoon to add the filling.
- Garnish with smoked paprika and chopped chives before serving.
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