These deviled tomatoes are a completely vegan rendition of deviled eggs! The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. I guarantee that your family & friends will love them!
Servings: Makes 16 or more
15- to 16-ounce can chickpeas, drained and rinsed
1/3 cup vegan mayonnaise (Soy-free Veganaise)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 teaspoons yellow mustard, or more, to taste
1 teaspoon curry powder, or more, to taste
Pinch of ground cumin, or more, to taste
Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives or scallion
8 to 10 ripe plum (Roma) tomatoes or other small tomatoes
Paprika for topping
Shredded romaine lettuce or baby greens, optional
Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and cumin in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in. Then season to taste with salt and pepper. I also add approximately 2 teaspoons of cubed, pickled relish.
If you don’t have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, cumin, salt, pepper, and chives.
Cut the tomatoes in half and scoop out the seedy center with a spoon. You’ll be left with a neat shell (save what you’ve scooped out for another use, such as blending into a juice or sauce).
Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Arrange on a platter atop a bed of romaine lettuce or baby greens.
Recipe adapted from VegKitchen