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    Home » Vegan recipes

    Vegan Deviled Potatoes

    Last Modified: Jun 12, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Vegan Deviled Potatoes are a cruelty-free answer to deviled eggs. Stuffed with creamy tofu salad and topped with green olives, they're a real vegan party food treat!

    plate of vegan deviled potatoes on a green plate with an owl in the background

    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.

    Want more vegan party food? Try these crowd-pleasing recipes!

    cover of "The Ghoulish Gourmet Vegan Halloween Recipes" by Kathy Hester

    Vegan 'Deviled Eggs'

    The deviled potatoes caught my eye, because in my pre-vegan 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 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!

    plate of vegan deviled potatoes

    Making Vegan Deviled Potatoes

    These are super simple to make. Just boil, slice, and scoop your potatoes, then stuff them with homemade tofu salad. Top each with a slice of olive, and serve!

    To save time, I suggest making the tofu salad and slicing the olives while the potatoes cook. That way, you will be ready to stuff as soon as the potatoes are cool enough to slice.

    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! Don't you love a recipe that makes two dishes in one?

    Vegan deviled potatoes are a spooky-yet-cruelty-free answer to deviled eggs. Tiny, adorable potatoes become creepy eyeballs in this vegan Halloween recipe.

    Vegan Deviled Potatoes 

    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.
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    Course: Appetizer
    Cuisine: Vegan
    Keyword: vegan deviled potatoes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 125kcal
    Author: Becky Striepe

    Ingredients

    • 1 24 ounce bag small red, yellow or purple potatoes - rinsed well
    • 1 block firm or extra firm tofu - about 1 pound, some containers weigh a little less
    • ⅓ cup vegan mayo
    • 1 tablespoon Dijon mustard
    • ½ teaspoon black salt or kala namak - or regular kosher salt, to taste
    • ½ teaspoon turmeric
    • ¼ cup sliced green olives stuffed with pimentos

    Instructions

    • 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.

    Notes

    Recipe by Kathy Hester from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes copyright 2016 printed with permission.

    Nutrition

    Calories: 125kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

    1. Paige

      October 23, 2017 at 10:42 pm

      Question do you serve these warm or are they good cold too? I just wonder more about the potato being cold

      Reply
      • Becky Striepe

        October 24, 2017 at 7:41 am

        They’re best warm or at room temp. I have snacked on them cold, but for a party I’d let them come to room temp.

        Reply
    2. Hannah Teson

      September 28, 2016 at 8:47 pm

      Aaaaaaah these are amazing! I also loved deviled eggs in my pregan days, but have yet to try any vegan versions. Gotta fix that!

      Reply
      • Becky Striepe

        September 28, 2016 at 8:52 pm

        So did I! These hit the spot for sure!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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