Vegan deviled potatoes are a spooky-yet-cruelty-free answer to deviled eggs. Tiny, adorable potatoes become creepy eyeballs in this vegan Halloween recipe.
This awesome vegan Halloween recipe is from Kathy Hester’s cookbook, The Goulish Gourmet. The book is jam-packed with Halloween recipes that are delicious, simple to make, and perfect party fare.
The vegan deviled potatoes caught my eye, because in my pregan days I sure did love a deviled egg. My mother handed along on her love of mayo to me, and I could put down half a tray of those creamy, savory, two-bite appetizers.
Kathy’s vegan deviled potatoes are not exactly the same experience as a deviled egg, but they hit all of the high points that I’ve been missing: tasty finger food stuffed with rich, creamy, mayo-ful filling. I might have to make a less spooky version of these for holiday parties this year, so I can keep eating them after Halloween is over!
This recipe makes more than enough tofu salad to stuff the potatoes. We ate the leftovers in sandwiches with some sliced avocado and greens. It was delicious!
Vegan Deviled Potatoes for Halloween
Recipe by Kathy Hester from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes copyright 2016 printed with permission.
This recipe uses those cute tiny purple potatoes. I love how eerie the purple is, but you can use any tiny potato. My favorites are the new organic ones from Tasteful Selections. The black salt, called kala namak, makes the filling taste like egg, so you’ll remember the deviled eggs you grew up on.
- 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
- 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
- 1/3 cup vegan mayo
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black salt or kala namak (or regular kosher salt, to taste)
- 1/2 teaspoon turmeric
- 1/4 cup sliced olives stuffed with pimentos
- Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for about 10 minutes, or until you can pierce the potato easily with a fork.
- Drain, rinse with cool water and set aside until cool.
- Make the tofu salad: Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
- Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.