Prep time: 30 mins
Total time: 30 mins
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
- 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
- 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.
I love bringing delicious, surprising dishes to get-togethers: holidays, parties, networking events, etc. I grew up in a small Midwest town where deviled eggs were the height of “fancy”!
My friend, Suzanne, brought this dish to a little get together and I was smitten…I think you will be, too!
In addition to being beautiful and delicious, every ingredient in this dish is SO GOOD for us. My favorite is the tomato! I LOVE tomatoes and use them every chance I get; I hope you will, too!
The health benefits of tomatoes include eye care, stomach health and reduced blood pressure. They can provide relief from diabetes, skin problems and urinary tract infections. Furthermore, they can improve digestion, stimulate blood circulation, reduce cholesterol levels, improve fluid balance, protect the kidneys, detoxify the body, prevent premature aging and reduce inflammation. Tomatoes consist of a large number of antioxidants that have been proven to fight different forms of cancer. They are a rich source of vitamins and minerals and exert a protective effect against cardiovascular diseases.
The health benefits of tomatoes can be attributed to an impressive amount of vitamin A, C, and vitamin K, as well as significant amounts of vitamin B6, folate and thiamin. They are also a good source of potassium, manganese, magnesium, phosphorous and copper. They have dietary fiber and protein, as well as a number of organic compounds like lycopene that contribute to their health benefits. (source: https://www.organicfacts.net)
I tried making them with both cherry and small roma tomatoes. I liked the texture and size of the romas best. To get them to sit upright, I cut the tips off the pointy ends being careful to not cut through. I saved the insides and used them in a tomato sauce. This is a new favorite of mine! Let me know what you think!