Deviled Tomatoes
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these. 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. This would be a lovely vegan Easter appetizer, or a treat served at any brunch. It’s rather addictive, and with no need to worry about cholesterol, be prepared for them to disappear quickly.
Makes 16 or more
- 15- to 16-ounce can chickpeas, drained and rinsed
- 1/3 cup vegan mayonnaise (great with Vegenaise)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons yellow mustard, or more, to taste
- 1 teaspoon curry powder, or more, to taste
- 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
- Paprika for topping
- Shredded lettuce or baby greens, optional
Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper 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.
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, pepper, and chives.
Cut the tomatoes in half and scoop out the seedy center with a spoon. You’ll be left with a neat shell (save what you’ve scooped out for another use, such as blending into a juice or sauce). Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika.
Serve on a platter atop a bed of lettuce or greens.
Variations: One VegKitchen reader recommends adding a little pickle relish; another recommends using a little black salt (available in Indian groceries) which adds a distinctive egg-like flavor.
- Here are more tasty vegan appetizers.
- Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
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Nava,
This looks like a wonderful recipe! I can’t wait to try it. The Deviled Tomatoes will be a cute alternative to my next girlfriends lunch!
OMGoodness! I just made these and they are WONDERFUL!!! I doubled the curry powder and mustard and added salt. This is one of my new favorites!!!!! Thanks so much!
Can the yeast and mustard be replaced with something eles?
Nvr mind I found the yeast.
I too just made these & they are wonderful. I lined the plate with spinach & the color contrast was beautiful. I printed it & it definitely will be made over & over.
Glad you enjoyed these, everyone! This is a fun dish and quite a crowd-pleaser, it seems.
These are AMAZING! I have made them several times since Easter and all my vegan friends love them and make this recipe too now!
I teach a hands-on cooking class at a community based cancer center and this recipe has become one of our favorites. We usually double the curry and add a little more mustard. It’s easy to make and for anyone trying to eat more plant based meals this one is a winner! I love your website and passion for healthy food!
Hi Beth, sorry for the delay in responding to your comment. How lovely that this recipe has become a favorite at your cancer center. It really is fun and easy; and adapting seasonings to taste is always recommended. I hope you’ll be back for more healthy ideas, as we’re always adding new recipes and articles to the site!