Meatless Monday: Deviled Tomatoes

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! 

Ingredients:

  • 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)

Instructions:

  1. Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and cumin in a food processor fitted with the metal blade. 
  2. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. 
  3. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in. 
  4. 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).
  5. Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. 
  6. Enjoy!
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2 thoughts on “Meatless Monday: Deviled Tomatoes

  1. Hi Dr. Davis! I don’t know if you actually control the posts on this website, but I have do many questions about my diet and my schooling. It would be greatly appreciated if you email me, when you have time? I’ll be in for a check up soon! email: mayac1696@gmail.com
    Thank you so much!

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