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Posts tagged ‘onion’

Mutter Chik’n Masala

Yes, you too can make a delicious vegan curry right in your own home!

Mutter Chik'n Masala

I found this recipe for chana masala several years ago and have been using and modifying it ever since to whip up a quick and easy Indian-style dinner. While the recipe calls for chickpeas, I’ve often made it with mock chicken when sharing the dish with meat-eaters. Tonight I jazzed it up by adding peas, and I liked the result so much that they may become a permanent ingredient! This won’t taste exactly like what you’re used to getting from Indian restaurants, but it is a delicious curry that warms you up.

I usually start by mixing up the gravy so that it’s ready to pour right when I need it. To do this, I mix tomato paste, 1/3 of the called-for curry powder (I usually use Madras curry powder), coconut milk (I add about 1/2 cup to the recipe in place of the 3 TB of chickpea liquid), lemon juice (you can also use apple cider vinegar in a pinch), salt, black pepper, and crushed red chili flakes. I then whisk these ingredients with a fork until smooth. This way the flavors can meld while you prep everything else!

It's also a good idea to prep your spices, chik'n, and peas (or whatever you're using) before you start cooking.

Next, I took a medium-sized pot and heated up some coconut oil on medium. You can use olive or canola oil if you prefer; I used coconut to go with the coconut milk in the gravy. Once heated through, you usually add onion and garlic and saute. However, I was out of both; so I instead added the vegan chik’n strips (I used Trader Joe’s Chicken-less Strips in this particular recipe) and green peas directly to the pan and sauteed them for a few minutes. I then added the remaining curry powder, along with some onion powder and garlic powder (to make up for the absence of their fresh counterparts), and stirred them in to incorporate over the chik’n and peas. It’s good to do this for up to five minutes before adding your gravy. If the powder starts sticking to the pan, add a little water (but not too much) to loosen it up a bit.

If you don't want to use mock meat, you can make this with tofu or seitan, or with the original recipe's chickpeas.

Once five minutes passed, I added the gravy and brought to a boil. Then, I simmered the curry for about five minutes more, stirring frequently so it wouldn’t stick (let’s not talk about the time I made this and some of it burned and stuck to the bottom of the pan). You can let it simmer longer if you like; it’s versatile that way. Once you’re ready to eat, you just serve it over rice. It’s very filling on its own, but also goes well with naan. Enjoy!

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Stuffed Acorn Squash

Autumn’s just around the corner, and what better way to celebrate than with a medley of apples and acorn squash?

Stuffed Acorn Squash

I’ve always been partial to winter squashes. They last longer than their summer counterparts, and overall taste better! The texture, the dishes, the scent, the warmth … winter squashes just have it all. So I was very excited to see winter squashes return to the farmers market, especially my beloved acorn squash.

God help us if the squirrels in "Mutts" ever catch wind of these

One of my favorite meals is to cut an acorn squash in half, bake it, and either eat it on its own or stuffed with a grain mixture. With a slight chill in the air and a lot of rain this week, I decided to whip up a stuffed acorn squash packed with one of my favorite grain dishes, Israeli Couscous with Tart Apple and Sage. Israeli couscous (also called Pearled Couscous) is a thicker couscous that’s more like a pasta, and it’s very delicious. Definitely add it to your grocery cart in the future, not just for this dish, but for other kitchen experiments!

See, not like standard couscous (also featuring a cameo from your author!)

The acorn squash takes the longest to bake, so I recommend starting with this first. Fortunately it’s also the lowest maintenance portion of the meal (and the whole meal is pretty easy). First, I started by melting about a tablespoon of Earth Balance margarine in a saucepan and pouring it into a small bowl. I then cut the acorn squash into two equal halves, using a spoon to scrape out the seeds and excess strands of pulp from the center. I also recommend cutting off a small portion of the top of the squash, as flattening the squash this way will make it easier to eat out of once it’s done. The pointy end gave me many a headache in Autumns past as it would make the squash wobble in my bowl while I tried to eat it, so giving the squash a flat base before baking will make life much easier!

Carving out the seeds and pulp is also good practice for pumpkin carving next month!

Once the squash “bowl” was ready, I prepped it for baking by brushing it with the melted butter, than sprinkling on some cinnamon, cardamom (optional), salt, and pepper. All of these spices are optional, really; but I highly recommend at least the cinnamon, salt, and pepper since they really enhance the flavor of this semi-sweet squash. I then placed the squash face down on a baking sheet, and baked at 375 F for about 30 minutes. The cooking time may vary depending on your squash, but I usually have a soft, tender squash after half an hour.

Mmmm

This gives you ample time to prepare your Israeli couscous stuffing. To start, I first simmered some Israeli couscous in vegetable broth for about 10 minutes. While the couscous simmered, I prepped my other ingredients and started to cook them. I heated a little extra virgin olive oil in a skillet, then added some heavily minced onion (I actually chopped the onion in a blender because I wanted it to cook away into nothing;  this is just a personal preference, since I don’t like onion pieces). After cooking for a couple minutes, I added my minced apple and cooked for a few minutes more, until the apple pieces softened slightly, the peel changed color, and the apple became fragrant. The recipe calls for a tart apple, but I used a Gala apple and still had success. I also left out the red pepper called for in the recipe, simply because I don’t like peppers.

Once the apples were cooked through a bit, I added some ground sage and chopped walnuts. You don’t have to cook these long; just until the walnuts become fragrant. I then turned off the heat, drained my couscous, and added it to the apple mixture, stirring so that the apple and walnuts appeared well-dispersed throughout the couscous. I then added the finishing touch: more olive oil, lemon juice (2 TB of prepared lemon juice is the equivalent to the 1 lemon called for in the recipe), and salt. Once stirred, I set it aside and let it sit while I removed my squash from the oven.

This is also an amazing side dish

The rest is cake from here. I took my acorn squash from the oven and placed it face-up in a bowl, so that the core of the squash was visible. I then spooned the Israeli couscous mixture into the core until full. Voila! An easy, seasonal meal that looks a lot more time-consuming than it really is. Dig in!

Peach Bourbon BBQ Sauce

Fire up the grill and slather on the barbecue sauce!

Peach Bourbon BBQ Sauce, in an appropriate container

Earlier I discussed how barbecue sauce is a condiment I didn’t really grow to appreciate until I went vegetarian. I think another reason I’ve grown to appreciate it in later years is because I’ve started making it myself. Barbecue sauce is ridiculously easy to prepare at home, and most recipes make a lot! Fortunately barbecue sauce also keeps really well, so you can make yourself a batch that’ll last you for weeks and weeks in the fridge. Everyone wins!

With peaches in season, I decided to give peach barbecue sauce a try. I was watching Paula’s Best Dishes the other week, and lo and behold, Ms. Deen had a recipe for homemade peach bbq sauce on her show. I know, you thought you’d never see a Paula Deen recipe on here, right? Well, she does occasionally put out some nice light recipes that aren’t drowning in butter; and while this sauce was an accompaniment to grilled tilapia, the sauce itself was veg-friendly and looked delicious!

You are about to witness how easy it is to make your own barbecue sauce; and you’ll wonder why you were wasting your time and money buying bottles from the store (specialty sauces are one thing, but just plain ol’ BBQ sauce? Make it – it’s fun!). In a large pot, I combined ketchup, mustard, canola oil, apple cider vinegar, dried minced garlic, salt (I didn’t have the garlic salt the recipe called for, so I used a pinch or two of both garlic and salt), vegan Worcestershire sauce (regular Worcestershire sauce usually has anchovies; I use  The Wizard’s Vegan Worcestershire and it’s a great sub), paprika, lemon juice, black pepper, brown sugar (I reduced the amount to 1 TB because I don’t like incredibly sweet sauces, and was also using sweet bourbon), water, and my own addition, Jack Daniels. I replaced 1/2 a cup of the recipe’s water with Jack Daniels; you can sub more or less depending on how much of a bourbon-y taste you want.

While I heated up the mixture above, I chopped my onion; and added it once the mixture came to a boil. I then simmered the sauce for twenty minutes. In the meantime, I prepared my peaches. The recipe calls for fresh or canned peaches. If you’re not going to use fresh peaches (and I didn’t – I’d already bought a lot of fresh peaches for a crisp and for snacking, so I got frozen peaches for this sauce), I’d recommend using frozen peaches instead of canned, since they’re not covered in gooey sweet syrup and additives. For this recipe, I used a defrosted 16-oz bag of peaches, and blended them in my blender until they were very smooth. You can puree less if you’d like chunkier sauce!

Pureed peach goodness

Once twenty minutes had passed, I stirred in my peaches. I also raised the heat back up to high so the sauce could cook a bit with the peach puree inside of it. Once it got to a boil, I reduced back to a simmer and simmered for just a couple of minutes. After that, it’s done! A quick, simple, summer-y BBQ sauce that’s perfect for a slab of tofu, a seitan cutlet, or even just dipping in crackers (which is what I did to taste-test).

This sauce has a light peach taste and the bourbon isn’t too heavy, so it’s a tasty combo that doesn’t overpower the sauce – or whatever the sauce is on, for that matter. Plus, it makes a lot, so you’ll have plenty to keep around and even give to friends!

Lots of sauce for lots of grills. Can't complain

Panang Curry with Tofu and Vegetables

It’s never too hot for a good curry!

Panang Curry with Tofu and Vegetables

I really enjoy Thai food, especially a good Panang curry. My boyfriend also absolutely loves Thai; and we’ve gotten many a dinner together at the plethora of Thai places in the DMV area. While I enjoy these restaurants thoroughly, I wanted to try my hand at making my own curry at home. So, I decided to start with my favorite – a simple panang. I found this recipe for panang curry, and while it calls for chicken and fish oil, it seemed not only simple to prepare, but easy enough to modify into a vegetarian dish.

To start, I did some advance prep by cooking up some rice and making some coconut milk. As I mentioned last week, I’ve started making a lot of my own grocery store staples, such as bread and nondairy milk. In the book How it All Vegan, I found a really easy recipe for homemade coconut milk, and decided to give it a try. I am now a convert to homemade coconut milk! Basically, you take 1/2 a cup of shredded coconut (I used dry shredded, which I usually keep around the apartment for baking), add 1 cup of boiling water, blend them together until smooth, and then strain out the coconut bits. That’s it. Really. Why was I spending money on cans again?

The recipe yields about 1 cup of coconut milk. If you measure it out and have less than one cup, add a little water

I kept both the coconut milk and the rice in the fridge until I made my curry that night (the coconut milk will separate when chilled; just shake it up before using).

To start the curry, I first cut up half a block of tofu into small triangles, then fried them in olive oil for about 10 minutes; or the duration of time that it took to make the curry sauce. I’d recommend doing this in both a deep skillet and one with a lid, since the oil will fly up during frying and might hit you! I mostly left the tofu alone while making my curry sauce, with the exception of flipping the triangles over about halfway through. This allowed them to get really nice and crispy on both sides.

Fried triangles of goodness

Up next was the easy part – the sauce. I brought my coconut milk (though the recipe calls for a 14 oz can, I yielded plenty of sauce with the one cup I prepared) to a gentle boil, then added some garlic and red curry paste (as opposed to Panang curry paste), stirring to make a rich sauce. I then added some chopped onion, which I chopped finely as opposed to slicing into strips like the recipe suggests. While the onions simmered in the sauce, I prepped my other veggies and flipped the tofu triangles. After about three minutes, I added sugar, peanut butter (instead of roasted peanuts), sliced carrots, cubed tomato, and dried red pepper flakes (about 1/4 tsp), stirring to get the peanut butter good and incorporated into the sauce. Rather than add the tofu triangles to the sauce, as instructed, I drained the excess oil from my skillet, returned the tofu, and then added the sauce to the warm skillet, keeping the heat on low and allowing the curry to simmer. I’d recommend simmering for at least 5-10 minutes so that it can get nice and flavorful.


This recipe was relatively simple and cheap to prepare, two things I always like when it comes to homemade! Next time I want to add broccoli to the mix, as well as other vegetables. This curry was very delicious on a bed of brown rice. Definitely try making it at home, and save yourself a little money in the process! The recipe yielded about three servings, so you’ll even have leftovers.

Rolled Eggplant with Tofu Ricotta and Fast Homemade Tomato Sauce

Tired of plain old ravioli or lasagna? Try an eggplant roll-up instead!

Rolled Eggplant with Tofu Ricotta and Fast Homemade Tomato Sauce

Eggplant is a vegetable that has slowly grown on me, and a dish that helped the growing process was an Italian meal I had at a B&B in Charlottesville back in May. The dish consisted of thin slices of eggplant that were wrapped around a bundle of ricotta, then served on a bed of fettucini with sun-dried tomatoes. So when I was trying to think of a way to a) make myself a nice dinner, and b) use a small eggplant I’d purchased at the Farmers Market, I decided to try and make my own version of this dish, but without the pasta and without the cheese!

This recipe has four steps and is more involved than most of what I post, but it is definitely worth the time and effort. In all this took me about two hours to prepare (and I’m a slow prepper), from the ricotta to the sauce to the eggplant to the whole kit ‘n caboodle. If you’ve got some time in the evening, definitely use it to make this dish!

The first thing I made was the tomato sauce. Using the basic idea behind my ridiculously easy tomato basil sauce, I blended together half of a fresh tomato, a slice of onion, and two crushed cloves of garlic. You’ll want to blend until the ingredients are smooth, unless you like really chunky sauce on lasagna-esque dishes. I then transferred the sauce to a small saucepan and heated it over medium, adding tomato paste, salt, and pepper to it to deepen both the flavor and the color. I let this simmer while I made my tofu ricotta, which gave it about ten minutes; but you can let it simmer longer if you like! This will yield about one cup of sauce.

I then made my tofu ricotta, which was equally fast and easy. I simply blended some extra firm tofu, almond milk, lemon juice, nutritional yeast, garlic, salt, and dried oregano in a blender until the mixture was creamy and smooth. I then placed it in a bowl and let it chill in the fridge until it was ready for my roll-ups. Just a note, this ricotta is flavored heavily with garlic and oregano, so it’s really only suitable for pasta dishes and the like (as opposed to an all-purpose ricotta sub).

This ricotta can also be used in vegan stuffed shells, or doubled to make a vegan lasagna

Now, the eggplant! I used a small eggplant that was about six inches tall and as wide around as a small jelly jar lid. You can make this with a large eggplant, but you may want to cut it in half first before cutting your eggplant strips. Since my eggplant was smaller, I simply cut off the top stem, then sliced vertically into thin, long strips, like the one pictured below.

I then placed each strip on a baking sheet and baked them for eight minutes at 425 F, a time and temperature I got from Appetite for Reduction‘s Eggplant Bacon recipe. After eight minutes I tested for “doneness” by pushing up on each strip with a spatula. If it folded over easily, I put it on a plate; if it was still firm, I flipped it over and baked for three minutes more. The goal is to bake and dehydrate the eggplant strips enough so that they can be easily rolled.

Examples of "done" eggplant strips

Now comes the fun part. To make my eggplant rolls, I first took a strip of eggplant and laid it flat on a plate. I then placed a dollop of tofu ricotta a little ways from one end of the strip, as pictured below. I then folded up the end with less length over the ricotta, then folded the longer end overtop to create a roll-up, sort of like rolling a sleeping bag or wrapping a present. I then placed the roll-up with the two ends down on the pan, so that the roll would stay closed while baking.

Simply repeat this until no eggplant remains (you may have some extra ricotta, which is fine), placing your roll-ups in rows in a baking dish. I then baked the rolls as-is for twenty minutes to cook the eggplant further and get the ricotta nice and hot.

Rolled Eggplant, Round 1

I then covered my baked eggplant rolls with the tomato sauce, and also added some vegan mozzarella cheese (this is entirely optional; I just had some extra from a vegan pizza I made awhile ago) and more dried oregano (also optional but I recommend this more than the vegan cheese) on top. I baked for twenty more minutes, and then at last, it was done!

Rolled Eggplant, Round 2!

This dish is great when you’re looking for a filling Italian dish that’s not loaded with starchy noodles, and also convenient to serve since it’s already prepared as bite-size pieces (so you don’t have to slice it like a lasagna). You can either serve them alone or atop a bed of pasta. It’s got quite a few steps involved but it’s worth it in the end!

Rolled Eggplant with Tofu Ricotta and Fast Homemade Tomato Sauce (Serves 2 or more)

Fast Homemade Tomato Sauce:

½ large tomato or one medium tomato

1 1/4-inch slice yellow onion

2 cloves garlic, crushed

2 TB tomato paste

Salt and pepper, to taste

Blend the tomato, onion, and garlic in a blender or food processor until smooth. Pour into a small saucepan and heat on medium. Add tomato paste, salt, and pepper, and stir until combined. Once sauce begins to boil, reduce heat to low and simmer for at least ten minutes, until sauce is smooth and a deeper shade of red. Store at room temperature until ready to use. Makes approximately one cup.

Tofu Ricotta:

½ of a 14 oz block extra firm tofu, patted dry (do not press)

1 TB lemon juice

2 TB nondairy milk

2 TB nutritional yeast

1-2 cloves garlic, crushed

1 tsp salt

1-2 tsp dried oregano

Blend all ingredients in a blender until smooth. Chill until ready to use.

Eggplant Rolls:

1 small eggplant (or a large eggplant cut in half across the middle before slicing into strips)

Cooking oil/cooking spray

Salt (to taste)

Preheat oven to 425 F and spray a baking sheet with cooking oil. Cut the eggplant into long, thin strips. Place eggplant on baking sheet and spray the tops with more oil; season with salt. Bake for eight minutes. Check the eggplant – if a piece folds easily with a spatula, then transfer it to a plate until ready to roll. Otherwise flip and bake for three minutes more.

Reduce heat to 350 F and spray a baking dish with cooking spray. Take a piece of eggplant, add a tablespoon (or so) of ricotta between the center of the strip and one end. Fold the shorter end over the ricotta, then fold the longer end overtop to create your roll. Place the eggplant roll in the baking dish with the ends down, so the roll is held shut. Repeat until no eggplant remains.

Bake for 20 minutes. Remove from oven, then cover with all of the tomato sauce. Top with vegan cheese and/or dried oregano if desired. Bake for 20 minutes more. Serve immediately.

Bowl o’ Happiness (Veggie and Grain Bowl)

How about some happiness for dinner?

Bowl o' Happiness

Having spent four years cooking in the dorm and several years cooking in a small kitchen, you learn to embrace the skillet meal. I love stir-fry’s because you can cook everything together, you use relatively-little space, and it cooks vegetables to a nice bite which neither steaming nor boiling can hold a candle too. Plus, you can eat everything in one bowl!

While this recipe/incarnation uses quinoa and specific veggies, it’s really a versatile recipe and can be made with whatever grains and vegetables you prefer. Go crazy! This could almost be called Kitchen Sink Stir-Fry but I like Bowl o’ Happiness better because a) it’s more fun to say, and b) it’s true! All those veggies and whole grains cooked in healthy oils and lightly-seasoned? How can you not be smiling with every bite?

Veggies, glorious veggies!

First off, I cooked up some quinoa, which took about ten minutes since I only prepared a single serving. The recipe is even faster and uses less kitchenware if you use pre-baked quinoa. Tip: I usually keep a tupperware of pre-made brown rice or wheat berries in the fridge since these take longer to cook, and don’t go bad super-quickly (but they can go bad after awhile! Originally this meal was gonna have brown rice but the small amount I had left was in the fridge just a little too long). But quinoa is fast-cooking and doesn’t necessarily need to be pre-made; you can chop veggies and prep your other ingredients while it cooks!

To start the stir-fry, I heated a blend of olive and toasted sesame oils in a skillet on medium, then sauteed some onion and garlic for about a minute or two, until the onions started to become translucent. I then added some frozen spinach (which I thawed under running water) and sliced baby portobello mushrooms.

I added the mushrooms and spinach first because both have a pretty high water content and I wanted to let the water steam out some and allow the mushrooms to reduce in size before adding the other veggies. This helps the rest of the veggies stay more crisp and prevents any seasonings from washing off in the water which is coming from the spinach and especially the mushrooms. However, you don’t have to have the water completely gone before adding the rest of the ingredients, just mostly gone. You don’t have to do much stirring here, so this is a good time to do some dishes or prep more veggies if need be.

This is how the mushrooms looked right when I added the other ingredients, just as a guide/suggestion.

Finally, I added everything else – the quinoa, black-eyed peas (like the quinoa, the choice of bean is not limited to one type), carrots, asparagus, frozen peas, and frozen corn. Mm mm, what a colorful skillet! I sauteed the veggies for awhile, then added a generous drizzle of Bragg’s liquid aminos, a lower-sodium sub for soy sauce (but you can use soy sauce if you like, or even just salt). After stirring in the Bragg’s, I allowed the mixture to cook without stirring for a bit, to give them a chance to heat up before tossing them around. And then it was done! This is a nice, simple stir-fry that doesn’t use a lot of spices or sauces, so it gives the veggies a chance to stand out on their own. Besides, sesame oil has such a great flavor on its own, you really don’t need much else.

Bowl o’ Happiness (Veggie + Grain Bowl) (Serves 2, or 1 if you’re famished)

1/4 cup dry quinoa + 1/2 cup water (or 1/2 cup prepared quinoa or other grain)

2 tsp olive oil

1 tsp toasted sesame oil

1 large clove of garlic, diced

2-3 TB diced yellow onion

1/2 cup frozen spinach, slightly thawed

3-4 baby portobellos, sliced

1 medium carrot, chopped

3 spears asparagus, chopped

1/3 cup frozen peas, slightly thawed under running water

1/4 cup frozen corn kernels, slightly thawed

Bragg’s liquid aminos, to taste

In a small sauce pan, bring the quinoa and water to a boil. Reduce heat to low and simmer for 10-15 minutes, until the water is absorbed and the quinoa has sprouted (when the swirly white part is visible on the grain).

In a medium or large skillet, heat oils on medium, then add the garlic and onion, sauteeing for a minute or two until the onions start to become translucent. Add the spinach and mushrooms and cook for 5-7 minutes, or until the water from the spinach and mushrooms has reduced greatly and the mushrooms have started to shrink (entirely is not necessary). Add the quinoa, beans, carrot, asparagus, peas, and corn, stirring to incorporate. Cook for about a minute, then add the Bragg’s, stirring it into the veggies and quinoa. Cook for about five minutes more, stirring occasionally. Serve hot in your favorite bowl.

Potato Angels (Deviled Potato Eggs)

What’s a vegan to do when she wants deviled eggs? Use plants, of course!

Potato Angels

Full disclosure – I am not a vegan, even though the focus of this blog is largely vegan food. You know how some meat-eaters will say they are semi-vegetarian because they eat vegetarian most of the time, but occasionally have meat for dinner? I like to say I’m semi-vegan, or “veganish,” as Kathy Freston called it on Oprah’s vegan show a few months ago. I keep a vegan fridge, make vegan baked goods, don’t drink milk, and eat no animal products about 75% of the time; but the other 25% of the time I may have some eggs or cheese. I’ve been trying to lessen my intake of animal products year by year, but every now and then I’m swayed by a caprese salad or a deviled egg.

Enter Potato Angels!

I found this recipe for mock deviled eggs on VegWeb, a great resource for free and easy vegan recipes. So much of my vegetarian experience these past fives years has been due to this website. I had actually seen some vegan deviled egg recipes before, but they involved putting a seasoned tofu mixture into a carved block of unflavored tofu. Now, I like tofu – even cold and unseasoned, occasionally, if it’s in a salad or whatnot. But eating this tofu deviled egg of sorts just sounded … well, really unappetizing. As someone who grew up eating delicious deviled eggs my mom would make, that was a tough sell. I wanted a cruelty-free option to deviled eggs, but I didn’t want it to be one I choked down at a party, with the only pleasure coming from the fact that it didn’t come from an abused hen. I mean, that’s a great source of satisfaction, but when it comes to food, you want the source to taste good too! Thus, a recipe with potatoes came to save the day!

Baby potatoes replace baby chickens. Victory!

The recipe starts with having you roast new potatoes which are cut in half. They also recommend peeling them, but I chose not to because all the good stuff is in the skin. Deviled eggs are not health food, and neither are these potato angels; but I wanted to maintain as many good properties of the original potato as possible. You then coat the potatoes in olive oil and roast them face down for 40-45 minutes at 350 F. This may seem like a long time, and I was skeptical; but 40 minutes made them perfect. Just keep an eye on them; I removed mine when the peel started to get really wrinkly.

While you roast the potatoes, you can start preparing your filling. In a bowl, you mix vegan mayonnaise (I love Follow Your Heart – best taste and texture, hands down), yellow mustard, finely-chopped onion, hot sauce, garlic powder, salt/pepper, and turmeric. The recipe cites the turmeric as optional, but I highly recommend it because it adds the bold yellow color that defines deviled eggs. Plus, turmeric is good for you, so it adds some more healthy properties! Mixing these ingredients with a fork is the way to go. I mixed until the mixture turned yellow, signaling the turmeric was fully-incorporated. Usually this means everything else is mixed as well.

Now, let’s assemble these bad boys. To start, take a sharp knife (I used a dicing knife) and carve a hole into your potato half so as to make a bowl or cup shape. You can also finish the job with a butter knife so you can scrape out excess potato without slicing and dicing your “egg” base.

Throw the filling you’ve carved out into the mayo/mustard mixture and mix well. Then, scoop it into your hollowed-out potatoes! I started to get fancy and do this with a frosting pumper to create pretty stars, but the onions and potato pieces made this difficult; so I just scooped in the filling with a teaspoon. Then you just sprinkle on the key ingredient: paprika! And you’re done! You can chill in the fridge, or serve at room temperature – your choice.

Now, for any egg enthusiasts out there, this is not meant to be an exact replica of deviled eggs as far as taste. While potatoes and eggs both have relatively neutral flavors, they are distinct enough to where yes, there will be a difference; and this isn’t an exact mock. However, if you are craving something in the style of deviled eggs, but want something simple, whole plant-based, and relatively-free of excess processing (the most processed ingredient is the vegan mayo), then these Potato Angels are for you. The vegan mayo, mustard, and onion are the most prominent flavors, but everything melds together to create an excellent deviled egg substitute that’s perfect for a picnic, cookout, or other gathering.

All packed up and ready for an outdoor lunch!