Where did the term “deviled” come from anyways? I don’t see the connection between stuffed food and Satan.
Regardless, these spin on deviled eggs, which of course disgusted me since I was a little kid, are super yummy. I wouldn’t say they’re the healthiest dish I’ve ever made, but some times it’d good to indulge in guilty foods. And if potatoes and vegan cream cheese are the most guilt-inducing foods I eat, well then I think that’s pretty good 🙂
6 red potatoes, boiled
1/2 cup vegan cream cheese
1/2 cup fried onions
1/4 cup coconut milk
2 cloves garlic, minced
2 tbsp olive oil, for brushing
1 tbsp nutritional yeast
1 tsp sea salt
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp black pepper
- Preheat oven to 425 degrees
- When potatoes have cooled, slice off a little of the top and bottom of each one, so that they are level and can stand up in a pan (if the potatoes are bigger, you can slice them in half too)
- Hollow out the tops of the potatoes (1″-2″ deep)
- Cream together all the remaining ingredients (except oil and onions)
- Brush the tops of the hollowed potatoes with oil and place them face down on a foiled baking sheet
- Bake at 425 degrees for 10-15 minutes or until browned
- Remove from oven and stuff with cream cheese mix and top with onions
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