Authorchef-Julia.com
DifficultyBeginner

Little potatoes stuffed with a savory, mustard flavored filling, can be eaten cold or hot, and they look very festive.

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
 12 yellow potatoes (egg size)
 2 tbsp smooth tahini (Mighty Tahini)
 ¼ cup cashew aioli
 1 tbsp Dijon mustard
 1 tbsp soy or plant milk
 ¼ tsp tumeric
 ¼ tsp onion powder
 2 tbsp fresh lemon juice
 freshly ground salt and pepper to taste
 paprika for garnish
 2 tbsp fresh chives, finely chopped, for garnish
Cashew Aioli
 ¼ cup raw cashews
 ¼ cup tahini
 ½ cup unsweetened soy milk
 ½ tsp onion powder
 ½ tsp garlic powder
 1 ½ tsp apple cider vinegar
 1 tsp yellow mustard
 1 tbsp coconut aminos
Directions
1

Preheat the oven to 400 degrees.

Cashew Aioli
Soak the cashews in water for 10 minutes. Drain the cashews and discard the water. Place the cashews into a blender along with the rest of the ingredients and blend until creamy and smooth, about 2-3 minutes.

Deviled Potatoes
Rub the potatoes with tahini and place on a parchment lined baking sheet. Bake for 35-45 minutes or until toothpick pierces the potatoes easily. Allow to cool before cutting in half. Scoop out the potatoes, leaving a ¼ inch border. Place the potato flesh, tahini, cashew aioli, mustard, soy milk, and spices in a food processor and process until smooth. Add freshly ground salt and pepper to taste. If it's too thick add vegetable stock, plant milk or water to thin to the desired consistency. Place the filling in a piping bag and pipe into potato shells. Garnish with paprika and chives. Serve at room temperature.

Ingredients

Ingredients
 12 yellow potatoes (egg size)
 2 tbsp smooth tahini (Mighty Tahini)
 ¼ cup cashew aioli
 1 tbsp Dijon mustard
 1 tbsp soy or plant milk
 ¼ tsp tumeric
 ¼ tsp onion powder
 2 tbsp fresh lemon juice
 freshly ground salt and pepper to taste
 paprika for garnish
 2 tbsp fresh chives, finely chopped, for garnish
Cashew Aioli
 ¼ cup raw cashews
 ¼ cup tahini
 ½ cup unsweetened soy milk
 ½ tsp onion powder
 ½ tsp garlic powder
 1 ½ tsp apple cider vinegar
 1 tsp yellow mustard
 1 tbsp coconut aminos

Directions

Directions
1

Preheat the oven to 400 degrees.

Cashew Aioli
Soak the cashews in water for 10 minutes. Drain the cashews and discard the water. Place the cashews into a blender along with the rest of the ingredients and blend until creamy and smooth, about 2-3 minutes.

Deviled Potatoes
Rub the potatoes with tahini and place on a parchment lined baking sheet. Bake for 35-45 minutes or until toothpick pierces the potatoes easily. Allow to cool before cutting in half. Scoop out the potatoes, leaving a ¼ inch border. Place the potato flesh, tahini, cashew aioli, mustard, soy milk, and spices in a food processor and process until smooth. Add freshly ground salt and pepper to taste. If it's too thick add vegetable stock, plant milk or water to thin to the desired consistency. Place the filling in a piping bag and pipe into potato shells. Garnish with paprika and chives. Serve at room temperature.

Plant Based Deviled Potatoes (no oil)
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *