Deviled Tomatoes

Deviled tomatoes

If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these deviled tomatoes — a completely vegan rendition. 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. Though these are somewhat spring-y (for instance, they’d be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container. These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly! Photos by Hannah Kaminsky.

Makes 16 or more

  • 15- to 16-ounce can chickpeas, drained and rinsed
  • 1/3 cup vegan mayonnaise
  • 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 or other small tomatoes
  • Paprika for topping
  • Shredded romaine 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.

Deviled tomatoes recipes

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. Arrange on a platter atop a bed of lettuce or baby greens.

- Add a tablespoon or two of pickle relish.

– Use  black salt (kala namak — which is actually pink —available in Indian groceries) instead of regular salt; it adds a distinctive egg-like flavor.


19 comments on “Deviled Tomatoes

  1. Linda

    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!

  2. Jennifer Arent

    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!

  3. Barb Njos

    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.

  4. Jessica

    These are AMAZING! I have made them several times since Easter and all my vegan friends love them and make this recipe too now!

  5. Beth

    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!

  6. Nava Post author

    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!

  7. Dawn Acero

    I recently went 100% vegan when diagnosed with gestational diabetes. I have been enjoying new flavors and dishes. This one is next, for a late lunch! Looks delicious and satisfying! Perfect timing to find it on Face Book. Thank you very much!!

  8. Nava Post author

    Dawn, I’m glad this looks appealing to you, and I wish you the best of health for the remainder of your pregnancy. Please visit the site and the FB page for lots more easy, everyday fare!

  9. Kimberly Lipscomb

    I can’t wait to try this. I think my three year old daughter will like this. She likes garbanzo beans with nutritional yeast as a seasoning so I’m sure she will like this.

  10. Nava Post author

    Kimberly — I hope your daughter — and you— will enjoy this. Odds are in your favor, if she already enjoys garbanzos (chickpeas) with nutritional yeast.

  11. Jenniffer

    This recipe looks excellent, thank you! Do you have any alternate suggestions for the vegan mayo? I am a whole food eater, and have yet to find a vegan mayo I feel comfortable with.

  12. Nava Post author

    Jenniffer, I use Follow Your Heart reduced-fat mayo, the first 5 ingredients of which are water, safflower oil, tapioca starch, olive oil, and apple cider vinegar. You could also make your own tofu mayo with silken tofu, or a cashew cream. Hope that helps!

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