Vegan Deviled Eggs Recipe, a sumptuous delight teeming with the unique warmth of rich vegan alternatives. This scrumptious recipe retains the classic look and creamy texture of traditional deviled eggs, but with a fun and healthy twist perfect for any occasion; should it be a family gathering, a picnic or as an inventive side dish for Thanksgiving. Your loved #MeatlessMonday has just gotten more exciting. What makes this meal even more profound is how easy it is to whip up without sacrificing any of the timeless taste traditional deviled eggs have become famous for.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 eggs
- Yield: 24 halves
Just like every masterpiece, the beauty in these eggs lies past mere looks. Let’s take a scrupulous journey into turning simple ingredients into the perfect Vegan Deviled Eggs!
Ingredients & Equipment You’ll Need
1. For the “Eggs”:
- 12 small potatoes
- 1 tbsp olive oil
- 1/2 tsp turmeric
- Salt to taste
2. For the “Yolk”:
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- 1/2 cup vegetable broth
- 1/8 tsp black salt
3. For Garnish:
- Paprika
- Fresh chives
Required Equipment: Blender, Oven, Baking Tray, Piping Bag
Turmeric helps give the potatoes the appearance of eggs, seasoned with olive oil and salt, roasted until tender. The combination of cashews and nutritional yeast brings out a savory ‘cheesy’ taste for your ‘yolk’.
Use black salt and not table salt- it has a sulphurous, egg-like taste. Want to mix it up a bit? Swap the potatoes with avocados for Green Deviled Eggs!
How To Make Vegan Deviled Eggs Recipe
1. Preheat your oven to 400��F (200��C). Wash the potatoes, coat them in olive oil, turmeric, and salt, then lay them on a baking sheet. Bake for 15 minutes or until just tender.
2. While potatoes are baking, prepare the ‘yolk’. Blend the cashews, nutritional yeast, broth, and black salt until smooth.
3. Once potatoes are cooled, scoop out the center to create a hollow. Fill each potato with the ‘yolk’ mixture using a piping bag.
4. Garnish with a sprinkle of paprika and a few fresh chives on top. Voila! Your Vegan Deviled Eggs Recipe is complete!
Tips For The Best Results
- Ensure the potatoes are only just tender. Overcooking may result in a mushy texture.
- Don’t overfill your scooped potatoes to ensure a more natural deviled egg appearance.
Storage Tips
- Enjoy immediately after preparation for the best experience, else refrigerate up to two days.
- Refrigerated leftovers should be stored in an airtight container.
Frequently Asked Questions
Q: Can I substitute cashews in the yolk?
A: Definitely! Silken tofu is a great substitute for cashews in this recipe.
Q: Why do we use black salt?
A: Black salt has a natural sulphur content that mimics the taste of eggs.
Q: Can I use sweet potato instead of white potatoes?
A: Yes, although it would alter the taste and color. Adjust seasoning accordingly.
Q: What other spices can I add?
A: Feel free to experiment with spices like cayenne pepper to add a kick.
Q: Is there a low-fat version of this recipe?
A: You can use low fat broth instead of oiling and roasting the potatoes.
Nutritional Facts of Vegan Deviled Eggs Recipe
Each serving of our Vegan Deviled Eggs comes packed with:
- Calories: 120
- Fat: 3g
- Carbohydrates: 20g
- Potassium: 482mg
If you’ve ever wondered how a plant-based approach would pair up with an unforgettable classic, these Vegan Deviled Eggs Recipe should be your first stop. They serve up a taste so sublime; you’ll forget they’re vegan! For an extra dash of gourmet, pair these up with vegan-friendly wine. Let’s keep cooking up a storm!
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