By Molly Patrick
Feb 15, 2014,
I was going to call this recipe Bad Ass Deviled Eggs – Super Duper Vegan Style but I thought I would nip all of the hate in the bud and not call it that. So we came up with Whole Food Plant Based Deviled Eggs so far.
See, when vegan recipes are named after something that’s not vegan, people tend to get pissy. Comments like “There is no CHEESE in this Mac and Cheese recipe!” or “It’s NOT milk if it comes from almonds!”… you get the idea. People need to settle down and stop taking shit so seriously!
To avoid the hater-aid I was going to call these Angeled Avocados but I’m not convinced. Is that too “Not Toona” or “Cheezeless Grilled Cheeze”?
Given how amazingly similar these taste to traditional Deviled Eggs, I was thinking about Deviled Eggs Doppelganger, but I’m not sure.
What do you think?
That’s where I am with this. I need your help!
This recipe is damn awesome if you love deviled eggs. The filling is super eggy and spot on.
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- 1 1/2 cups cooked garbanzo beans 270g
- 1 teaspoon yellow mustard 8g
- 2 tablespoons nutritional yeast 10g
- 1/2 teaspoon black salt use regular salt if you can't fnd black salt
- 1 avocado
- Paprika for sprinkling
- Place the garbanzo beans, mustard, nutritional yeast and salt in a food processor and process until creamy and smooth.
- Place in the fridge and chill for at least 30 minutes.
- When you are ready to assemble, there are two ways you can do it.
- Either cut open the avocado, remove the pit and scoop the garbanzo mixture directly into the avocado halves and eat it just like that.
- Alternatively, you can cut the avocado in half, take out the pit and then cut into slices. Next, scoop out the slices and cut them in half. Arrange the avocado pieces on a plate and top each one with the garbanzo mixture. Use this method if you want to serve as an hors d'oeuvre.
- Which ever way you do it, be sure to sprinkle with paprika before serving.