Vegan Deviled Potatoes

Vegan Deviled Potatoes Recipe

By Stephanie Dreyer

Ingredients

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

Instructions

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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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.