-
20
minPrep Time -
20
minCook Time -
40
minReady in -
perYield -
100
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:Easter, All
- Cuisines:International
- Courses:Appetizer
Recipe Description
A delightful twist on the classic deviled eggs, these vegan deviled potatoes are stuffed with a creamy, tangy filling made from chickpeas and spices. They’re a crowd-pleaser at any gathering, offering a unique and flavorful vegan appetizer option.
Ingredients
- 12 small potatoes, boiled and halved
- 1 cup cooked chickpeas
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup vegan mayonnaise
- ¼ teaspoon turmeric
- Salt and black pepper to taste
- Paprika and chives for garnish
Steps:
- Scoop out the middle of each potato half, leaving a small border.
- In a food processor, combine the scooped-out potato, chickpeas, mustard, vinegar, vegan mayonnaise, turmeric, salt, and pepper. Process until smooth.
- Spoon or pipe the filling into the potato halves.
- Garnish with paprika and chives before serving.
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