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.

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.

5 from 2 votes

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Course: Appetizer

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 8 to 10

Author: Veg Kitchen

Ingredients

• 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

Instructions

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

Variations:
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.

• Here are more tasty vegan appetizers.
• Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.