Vegan Deviled Potatoes

Vegan Deviled Potatoes Recipe

By Stephanie Dreyer


15 baby Dutch potatoes washed

1 tablespoon olive oil

1/2 can cannelini white beans drained and rinsed

2 tablespoons lemon juice

3 teaspoons Dijon mustard

1 teaspoon turmeric

6 tablespoons vegan mayo

Salt and pepper to taste

Paprika and chopped chives for garnish


1Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.

2Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.

3Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.

4Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.

5Garnish with paprika and chives.

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