Kitchen Gadget Vegan
  • Blog
  • Recipes by Gadget
  • My Pantry
  • Nutrition Research and Reading
  • About

Throwback Thursday: Vegan Deviled Eggs (Potatoes)

2/24/2016

1 Comment

 
The other day, I was at the grocery store reading labels on hummus when my daughter asked, "What are those funny looking cupcakes?"  Cupcakes?  By the hummus?  I looked to where she was pointing, and it was deviled eggs.  They ARE kind of cupcake looking, and they are a classic favorite of springtime- from Easter picnics to family brunches.  So, what do I do?  I make them vegan, of course!
Picture
I don't eat eggs anymore, though, and I DO eat another round and delicious food- potatoes!  As if potatoes weren't already the greatest thing ever, deviling them makes them pretty, delicious, and gives you a healthy analogue for an animal product.  

Classic Deviled Potatoes

12 (or more in case you have some mishaps, I always make extra) baby potatoes
1/3 cup Moong Dal (link below to buy online, also found in Indian markets)
2 generous Tbs vegan mayonnaise (my favorite is Vegenaise, or make your own)
pinch Kala Namak (link below to order online, also found in Indian markets)
1/2 tsp dijon mustard
salt and pepper to taste
Optional: 1-2 Tbsp sweet pickle relish and paprika

Begin by cooking your potatoes and lentils.  For the potatoes, I use my mother-in-law's trick for making boiled eggs; I cover them by at least a 1/2 inch water, add some salt, and bring to a boil.  Once they are boiling, put the lid on and turn off the stove.  
You are going to leave them like that for about 15-20 minutes, until they are easy to handle, so now you can make your dal.  I thought I would get creative and try to make mine in the rice cooker, and it took three tries... I don't recommend it.  Instead, make them on the stovetop by adding dal and about 1 cup water and bring to low boil, turning heat down once they are going.  Cook until the lentils are soft.  You should have about 2/3 of a cup of cooked lentils.  
You want them not too soupy, so if they there is still a lot of water, drain them carefully.  
Picture
Once the potatoes are cool enough to handle, cut them in half and scoop out the centers.  They are delicate and you may break some.  I find that a small melon baller gives me the best chances, and I didn't break any this time, but I usually do, and that's why I always make more potatoes than I plan to stuff.  I can always find uses for pre-boiled potatoes in my house if I have extras.  Put the scooped out centers into a bowl or the food processor.  I wanted a creamy texture, so I used the food processor.  Sometimes I like them lumpy, because I'm weird, so I smash them with a spoon.  This is your kitchen and your rules- so do it your way.

After they are all scooped, do not skip this step: lightly salt your shells!  Sometimes I tell myself that the filling is so flavorful that this is a useless step, and I always regret it.  Just do it.  
Picture
Picture
Now add your cooked dal, vegan mayo, kala namak, mustard, and salt and pepper and blend until smooth.  Kind of looks like hummus, huh?  The kala namak is sort of optional.  It gives your filling a sulfer-y/eggy taste, so if you don't really like the taste of eggs, leave it out.  It's kind of hard to find if you don't have an Indian grocery store nearby, but so are the moong daal.  I live in Southern Louisiana, so I order both items online and it's easy.  I'll post links below so you can buy them online
Picture
Picture
Now you have a yummy creamy filling that awaits your personal flair.  Today, I wanted classic.  I wanted it to taste like my great grandma's kitchen, so I added sweet relish.  Some days, I add lots of paprika and dill and lemon zest.  Sometimes I add cumin, lime juice, and jalapeƱos diced up.  I've even added wasabi and chopped up ginger so it tastes like sushi.  Go crazy.  Whatever you want. If you add something chunky, like the relish I added, it's going to be hard to pipe out pretty ones like these... Which is why the bag I was using to pipe these got a clog in my pastry tip and exploded.  The ones in the back are just using the bag with no tip and they are still pretty... That's fine.  Just don't you a small pastry tip if you have chunks.  And, in the interest of transparency, I didn't use a pastry bag, I put a pastry tip in a gallon ziplock.  It all works out in the end.
Picture
They sure are cute when you use the pastry bag, though.

Let me know what flavors you try with yours in the comments!  

You can even put them in a little cupcake liner to make your own "funny looking cupcakes."
Picture
1 Comment
Melissa
2/25/2016 06:12:14 pm

Mmmm! I'll have to try some of these flavor ideas. I've never made them with lentils and have yet to get the fancy salt, though I really want to. Thanks for sharing this!

Reply



Leave a Reply.

    I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone.  The book goes through holidays throughout the year and has a section at the back with parent tips!
    ​Order your copy here today!
    Follow me on Facebook and Instagram for even more tips, tricks, and fun!
    See what I'm pinning on Pinterest!
    Check out my YouTube Channel!

      Join mailing list!

    Subscribe to Newsletter
    Picture

    Author

    I love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen!

    I am: a mom, a wife, a hippy, and a gardening enthusiast.

    I am not: a professional photographer, a nutritionist/doctor, skinny, or an electrician.

    All links to Amazon are affiliate links and help support my blog.

    Categories

    All
    Air Fryer
    Almond Meal
    Apple Sauce
    Aquafaba
    Avocado
    Avocado Mousse
    Baby Food
    Banana
    Banana Bread
    Beans
    Blender
    Bloody Mary
    Breakfast
    Broccoli
    Brown Rice
    Carrot Dogs
    Cashew Cheese
    Cashews
    Champion Juicer
    Chips
    Chocolate
    Chocolate Mousse
    Cider
    Cocktail
    Coconut Cream
    Coconut Milk
    Container Gardening
    Cookbook Review
    Cookie Scoop
    Cream Whipper
    Crinkle Cutter
    Crock Pot
    Cucumber
    Cultured Cashew Cheese
    Daiya
    Dandies
    Deviled Potatoes
    DIY
    Easter
    Easter Basket
    Easy Breakfast
    Eggplant
    Everything Bagel
    Falafel
    Fermentation
    Finding Vegan Restaurants
    Food Processor
    Fries
    Frozen Yogurt
    Garden
    Garden Gadget
    Garden Tower Project
    George Foreman Grill
    Gingeroo
    Gluten Free
    Gluten-free
    Gluten Free Vegan Pancakes
    Green Apple White Wine Sangria
    Green Beans
    Greens
    Griddle Pan
    Healthy School Lunch
    Herb Garden
    High Speed Blender
    Hummus
    Ice Cream Cake
    Ice Cream Maker
    Immersion Blender
    Inspiralizer
    Instant Pot
    Jackfruit
    Jackfruit Jerky
    Kale
    Kid-approved
    King Cake
    Kitchenaid Mixer
    La Croix
    La Croixcktail
    Lemon
    Lemon Balm
    Lemon Balmer
    Low-oil
    Lunch
    Mac And Cheese
    Magic Shell
    Maple Syrup
    Mardi Gras
    Mediterranean
    Monday Mixology
    Mother's Day
    Mushrooms
    Nicecream
    Nice Cream
    Oats
    Okra
    Organic Gardening
    Pancakes
    Pasta
    Peanut-free Lunch
    Pecans
    Pesto
    Planetbox
    Plant-based
    Popsicle Mold
    Potato Carrot Cheese
    Pressure Cooker
    Quick Meals
    Rainbow
    Rainbow Sherbet
    Ratatouille
    Rice Cooker
    Risotto
    Roasted
    Salad
    Salad Spinner
    Sangria
    Seasonal
    Slow Cooker
    Smoothies
    Soup
    Spiralizer
    Squeeze Station
    Stawberries
    St. Patrick's Day
    Strawberries
    Sushi
    Sweetened Condensed Coconut Milk
    Sweet Potatoes
    Taco Tuesday
    Takeout Takeout
    TBT
    Tea
    Throwback Thursday
    Tofu
    Tofu Scramble
    Tofutti Cream Cheese
    Tomatoes
    Tortilla Press
    Use Your Food Scraps
    Valentines
    Vegan
    Vegan Bacon
    Vegan Brunch
    Vegan Candy
    Vegan Caramel
    Vegan Cheese
    Vegan Chocolates
    Vegan Corned Beef
    Vegan Cream Cheese
    Vegan Easter
    Vegan Ice Cream
    Vegan Indian Food
    Vegan Jerky
    Vegan Kids
    Vegan King Cake
    Vegan Lunch
    Vegan Lunchbox
    Vegan Mac And Cheese
    Vegan Mardi Gras
    Vegan Mayonnaise
    Vegan Mother's Day
    Vegan Omelette
    Vegan Pancakes
    Vegan Pesto
    Vegan Tuna Noodle Casserole
    Vegan Valentines
    Vegan Whipped Cream
    Vegan Yogurt
    Veggie Noodles
    Vitamix
    Whipped Coconut Cream
    White Chocolate
    Yogurt
    Yogurt Pancakes
    Zaatar
    Zucchini

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Blog
  • Recipes by Gadget
  • My Pantry
  • Nutrition Research and Reading
  • About