Bountiful Vegan Brunches/ Tomato Heaven/ Vegan Easter Recipes/ Vegan Recipes

Deviled Tomatoes

vegan snacks

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.


5.0 from 2 reviews
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.

 

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.

Deviled tomatoes recipes

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33 Comments

  • Reply
    Linda
    April 22, 2011 at 3:40 pm

    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!

  • Reply
    Jennifer Arent
    April 6, 2012 at 7:54 pm

    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!

  • Reply
    Hareen
    April 7, 2012 at 2:31 pm

    Can the yeast and mustard be replaced with something eles?

  • Reply
    Hareen
    April 7, 2012 at 2:38 pm

    Nvr mind I found the yeast. 🙂

  • Reply
    Barb Njos
    April 8, 2012 at 3:15 pm

    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.

  • Reply
    Nava
    April 12, 2012 at 10:06 pm

    Glad you enjoyed these, everyone! This is a fun dish and quite a crowd-pleaser, it seems.

  • Reply
    Jessica
    June 7, 2012 at 8:51 am

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

  • Reply
    Beth
    October 13, 2012 at 11:20 am

    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!

    • Reply
      Nava
      November 4, 2012 at 6:02 pm

      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!

  • Reply
    Dawn Acero
    June 30, 2013 at 2:28 pm

    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!!

    • Reply
      Nava
      June 30, 2013 at 4:45 pm

      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!

  • Reply
    Kimberly Lipscomb
    December 15, 2013 at 11:13 pm

    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.

  • Reply
    Nava
    December 19, 2013 at 6:35 pm

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

  • Reply
    Heather
    February 3, 2014 at 9:49 pm

    I made these at Christmas and they were a huge hit! Thank you!!

    • Reply
      Nava
      February 3, 2014 at 10:43 pm

      So glad you and yours enjoyed these, Heather. I need to make it again myself soon …

  • Reply
    Jenniffer
    April 20, 2014 at 9:34 am

    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.

  • Reply
    Nava
    April 20, 2014 at 9:39 am

    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!

  • Reply
    Michelle
    February 2, 2015 at 9:19 am

    These are soooo good 🙂 Perfect protein-packed veg snack, already planning to make again!

    • Reply
      Nava
      February 2, 2015 at 9:27 am

      Thanks, Michelle!

  • Reply
    BZ
    April 4, 2015 at 9:06 am

    Can I make thse the night before (specifically tonight! lol) These look and sound wonderful!

    • Reply
      Nava
      April 4, 2015 at 9:55 am

      I would say to make the filling tonight, but cut and fill the tomatoes in the morning. Tomatoes get mushy when refrigerated. Enjoy!

  • Reply
    Martijn
    April 5, 2015 at 4:54 am

    Good stuff. Just made these but i replaced the vegan mayonaise with a mixture of silken tofu, vinegar and some of that no-egg stuff. Vegan mayo is not that easy to get over here. Happy easter.

    • Reply
      Nava
      April 6, 2015 at 3:41 pm

      Sounds like a great homemade alternative to vegan mayo, Martijn. Hop you enjoyed this!

  • Reply
    Kerry
    April 5, 2015 at 1:46 pm

    I just made these for Easter and put them in a traditional Easter deviled egg pan to make them look festive. I sprinkled the paprika and then tossed some chopped chives on them. They look and taste fantastic and I can’t wait to share them at our family Easter dinner tonight!

    • Reply
      Nava
      April 5, 2015 at 2:47 pm

      Thanks, Kerry! I hope your family enjoys this; have a wonderful holiday dinner.

  • Reply
    Lauren
    April 7, 2015 at 8:18 pm

    Great recipe! I actually do something very similar in a potato. The addition of black mineral salt adds an ‘eggy’ taste to the mix. Thanks Nava for all your inspiration.
    http://ediblemusings.com/appetizers-sides/deviled-potatoes/

  • Reply
    Lisa Walters
    January 22, 2016 at 6:46 pm

    When I first became a vegetarian, 30 years ago, my dad gave me a copy of your “Vegetariana”. I still use it. So glad to have found this site. The deviled tomatoes will be great for my daughter’s birthday party. Thanks Nava for all of the wonderful recipes!

    • Reply
      Nava
      January 25, 2016 at 5:08 pm

      Hi Lisa — thanks for your kind thoughts and for being a reader for all these years! I hope your daughter and friends will enjoy the deviled tomatoes.

  • Reply
    fran
    March 24, 2016 at 1:18 am

    just wondering if I can omit the nutritional yeast for this recipe? Is it necessary?

    • Reply
      Nava
      March 24, 2016 at 8:04 am

      Fran, since there’s only 2 tablespoons of it in this recipe, you can leave it out. It adds a nice subtle flavor, but it’s absence won’t be a deal breaker — these will still be plenty tasty!

  • Reply
    Laura
    April 15, 2017 at 12:10 am

    These are very good! I doubled the mustard and onions and added more Veganaise for a creamier consistency and a bit more curry, then salt and generous fresh ground pepper. I plan to serve them as appetizers for Easter dinner. Thank you!

  • Reply
    Michele
    April 1, 2018 at 7:58 am

    These were so good!!! I made them for an Easter gathering last weekend and all my NON-vegan family loved them! So much so that a couple of them even asked for the recipe! Im making them again today.

    • Reply
      Nava
      April 6, 2018 at 10:08 am

      Thanks, Michelle! So glad these were a hit.

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