Deviled Tomatoes

Who knew that stuffing Roma tomatoes with a luxurious, creamy chickpea filling could perfectly replace deviled eggs?? I didn’t until I created this recipe. I used to LOVE deviled eggs before I went plant-based. These babies are perfect to bring as a cover dish to a potluck or to create a lovely presentation on your own table for a special event. I hope you will try these. You’ll be amazed at the similarity!

Ingredients

• 12 Roma or plum tomatoes (try to get them all the same size and about the size of a large egg)

• 1½ cups (1 can) no-salt-added chickpeas, drained

• 1 TBS tahini

• 2 TBS raw cashew butter

• ¼ cup water

• 2 TBS unfortified nutritional yeast

• 1 TBS fresh lemon juice

• 2 tsp yellow mustard

• 2 tsp curry powder

• ½ tsp Kala Namak salt (adds that special eggy flavor and aroma)

• ¼ tsp turmeric

• paprika and fresh parsley for garnish

Method

1. Cut the tomatoes in half, lengthwise, scoop out the seeds and pulpy flesh and discard, compost or as one of my readers pointed out in a comment below, use it! It a soup, dressing or a sauce. 🙂

2. Place all remaining ingredients in food processor and purée until smooth and creamy. Depending on how firm your chickpeas are, this could take up to about 5 minutes.

3. Add love! 💗

4. Stuff the tomatoes with the bean mixture. You can pipe it using a piping tip for a lovely presentation! See our video link with instructions below.

5. Garnish with paprika and chopped parsley.

Makes 24 deviled tomatoes. Enjoy!

CHECK OUT THE STEP-BY-STEP INSTRUCTIONS IN OUR VIDEO!
click on the image to view it on YouTube

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