Thrive

Everyday Dairy Free Living

Vegan Deviled Red Potatoes

August 17, 2016
By: of Thrive
Prep 15 min
Cook 20 min
Yield 12

Our vegan version of this classic appetizer is flavor packed, with all the creamy satisfaction of the original.

Directions

Our vegan version of this classic appetizer is flavor packed, with all the creamy satisfaction of the original.

For The Deviled Potatoes:

  1. Cut the red potatoes in half. Add to a medium pot and add water until just covered.
  2. Add the white vinegar and salt. Boil until fork-tender.
  3. Remove from heat and drain. Allow to cool completely. If desired, oil the cut edges of the potatoes and place under a low broiler for about 5 minutes, until browned.
  4. In a mixing bowl, whisk together the Hope Hummus, Coconutmilk Yogurt Alternative, tofu or soy-free tofu, hot sauce and mustard. Then, add the paprika and black pepper.
  5. Use a small spoon or a melon baller to remove the center portion of each half-potato. Reserve for another purpose or discard.
  6. Use a pastry bag and tip to pipe the hummus mixture into the center of each half-potato or use a spoon.
  7. Finish with a sprinkle of paprika and garnish with red bell pepper, chives, and parsley as desired.

Our vegan version of this classic appetizer is flavor packed, with all the creamy satisfaction of the original.

For The Soy-free Tofu (or use store-bought silken tofu):

  1. Prepare an 8×8 baking pan with parchment paper.
  2. In a medium bowl, whisk together chickpea flour and salt. Add 1 c water and whisk until smooth.
  3. Bring 2 c of water to a boil. Add the chickpea mixture and whisk constantly as it thickens, about 5 minutes.
  4. Pour the tofu into the prepared pan and allow to cool. Refrigerate uncovered for at least 1 hour, or overnight.
  5. Lift the firm tofu out of pan by the parchment paper and cut into 1oz cubes.

Our vegan version of this classic appetizer is flavor packed, with all the creamy satisfaction of the original.

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