Deviled Tomatoes
Author: 
Recipe type: Appetizer
Cuisine: Vegan / healthy
Prep time: 
Total time: 
Serves: 8 to 10
 
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.
Ingredients
  • 15- to 16-ounce can chickpeas, drained and rinsed
  • ⅓ 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
  1. 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.
  2. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.
  3. 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.
  4. 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).
  5. Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Arrange on a platter atop a bed of lettuce or baby greens.
Recipe by VegKitchen at https://www.vegkitchen.com/deviled-tomatoes/