Vegan devilled potatoes
This recipe is a fun and delicious way to enjoy potatoes. Tender roasted potato bites, loaded with a luscious chickpea-and-mayonnaise paste with an ‘eggy’ touch, these devilled potatoes make an excellent plant-based alternative to deviled eggs and are perfect for buffets, parties, or a backyard get-together. Everyone will love them.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Waiting time: 4 hours
- Total Time: 4 hours 45 minutes
Ingredients
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1200 gnew potatoes small, thin-skinned potatoes
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220 gchickpeas cooked
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4 tbspvegan butter or coconut fat melted
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3 tbspvegan mayonnaise (choose without soya for a soya-free dish)
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½ tspblack salt
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2 tbspnutritional yeast
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Pinchturmeric powder optional, for colour
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2 tbspolive oil
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to tastetandoori spice or hot paprika
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to tastesmoked salt
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fresh cress to garnish
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crushed pink pepper to garnish
Instructions
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Put potatoes in a medium-sized pot and cover with water. Add some salt and cook over a medium heat until potatoes are just tender – about 10-15 minutes.
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Once ready, reserve 3 potatoes for the paste, and let the rest of the potatoes cool.
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In a blender, process the chickpeas and melted vegan butter until a smooth paste forms. Add the mayonnaise, black salt, nutritional yeast, and turmeric, and blend again. Skin the reserved potatoes, cut into small pieces and add to the mixture while blending.
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Leave the mixture in the fridge for at least 4 hours to firm up.
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Halve the cooked potatoes, brush them with some olive oil, and sprinkle with smoked salt and tandoori spice.
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Place in a baking pan and roast in the oven for 15 minutes, at 170°C, until golden.
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Take out of the oven and let cool on a serving plate.
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Top the potatoes with the chickpea cream, using a piping bag. Sprinkle with cress and fresh ground pink pepper and serve.
Notes
For a healthier version, you can replace the vegan butter or coconut fat with a nut butter such as almond or cashew.
Instead of cress, you can use chives or dill.
