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Posted By Nava On April 22, 2011 @ 10:33 am In Bountiful Vegan Brunches,Tomato Heaven | 9 Comments
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
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.
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 tasty vegan appetizers.: http://www.vegkitchen.com/category/recipes/savor-and-flavor/hot-appetizers-savor-and-flavor/
 easy, festive : http://www.vegkitchen.comhttp:/http://www.vegkitchen.com/tips/holidays-and-special-occasions/easy-festive-vegan-brunch-menus/
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