It’s recipe time! One year ago, my friend Lisa brought deviled potatoes to a vegan dinner party. It was the first time I’d encountered this vegan version of deviled eggs, and they were an epic hit that night. I always talk about making them, and, well, the time is now!
Vegan Deviled Potato Recipe
★ 12 small round potatoes, peeled and halved (Yukon Golds work well)
★ Olive oil
★ 1/2 cup vegan mayonnaise
★ 1 teaspoon dijon mustard
★ 2 tablespoons shallots, diced and sautéed
★ 1/2 teaspoon garlic powder
★ 1/2 teaspoon turmeric (for yellow color)
★ Salt and pepper to taste
★ Paprika (to sprinkle on top)
1. Preheat the oven to 350. Coat the halved potatoes with olive oil. Place potatoes face down on a non-stick cookie sheet. Bake for 45 minutes. Allow them to cool, and then use a teaspoon to scoop round chunks out of the center of each potato half.
2. Mix the mayo, dijon mustard, garlic powder, tumeric, sauteed shallots and a dash of salt and pepper together. Then add the potato chunks you scooped out, and blend it all together until thick and creamy.
3. Place this yellow filling in a piping bag, and fill the hollowed-out potato shells with dollops of the mixture. Then dust each potato with paprika.
You can either serve these immediately or refrigerate them for up to three days.