Deviled Tomatoes If you no longer eat eggs but have a craving for classic deviled eggs, you’ll really enjoy these deviled tomatoes (a completely vegan version). 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!
- 15- to 16-ounce can chickpeas, drained and rinsed
- 1/3 cup vegan mayonnaise (Soy-free) veganaise
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons yellow mustard
- 1 teaspoon curry powder
- 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
- 2 tablespoons cubed pickled relish (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 tablespoons 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).
- Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika.