"Heavenly" Potatoes are our version of the "Deviled" egg. You wont believe your taste buds when you bite into this poultry imposter. Vegan deviled eggs are here and traditional deviled eggs can go to... Well, you get the idea.
Prep Time: 20 Completion Time: 60 Serving Size: 12
6 small red potatoes
1 can garbanzo beans, boiled and drained
1/4 cup Veganaise
2 T yellow mustard
1/2 tsp Kala Namak (black salt)
1/4 tsp turmeric
1/4 tsp salt
1/8 tsp ground white pepper
Halve the potatoes and placed them in a steamer, steam until tender. Removed from heat and let cool.
Empty garbanzo beans into a pot and bring to a boil, lower heat and simmer for 5 minutes. Drain and let cool.
Carefully scooped out the flesh of the potatoes into a blender. Add the cooked garbanzo beans and blend until smooth. If hand mashing, make sure a smooth texture is achieved.
Scrape potato mixture into a bowl, add the Veganaise, mustard, turmeric, Kala Namak, salt and white pepper. Mix well and scoop back into the potato skins.
Top with paprika, chives and olive slices and pop them in the refrigerator for one hour and BAM! Heavenly Potatoes.
Vegenaise is a vegan brand of mayonnaise and can be found in a refrigerated section of your local grocery store.
Use a cake decorating tool to squirt the potato mixture back into the peels for a fancy finish.