Vegan devilled potatoes

Name: Vegan devilled potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 285 min
Ingredients: 1200 g new potatoes (small, thin-skinned potatoes); 220 g chickpeas (cooked); 4 tbsp vegan butter or coconut fat (melted); 3 tbsp vegan mayonnaise ((choose without soya for a soya-free dish)); ½ tsp black salt; 2 tbsp nutritional yeast; Pinch turmeric powder (optional, for colour); 2 tbsp olive oil; to taste tandoori spice or hot paprika; to taste smoked salt; fresh cress (to garnish); crushed pink pepper (to garnish)

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

Servings: 30

1200 g

new potatoes small, thin-skinned potatoes
220 g

chickpeas cooked
4 tbsp

vegan butter or coconut fat melted
3 tbsp

vegan mayonnaise (choose without soy for a soya-free dish)
½ tsp

black salt
2 tbsp

nutritional yeast
Pinch

turmeric powder optional, for color
2 tbsp

olive oil
to taste

tandoori spice or hot paprika
to taste

smoked salt
fresh cress to garnish
crushed pink pepper to garnish

Instructions

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.
Once ready, reserve 3 potatoes for the paste, and let the rest of the potatoes cool.
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.
Leave the mixture in the fridge for at least 4 hours to firm up.
Halve the cooked potatoes, brush them with some olive oil, and sprinkle with smoked salt and tandoori spice.
Place in a baking pan and roast in the oven for 15 minutes, at 170°C, until golden.
Take out of the oven and let cool on a serving plate.
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.

Author information

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.