Category: Vegan

Vegan Deviled Eggs

photograph of red potatoes with hummus vegan deviled eggs

Ingredients

  • 6-8 small red potatoes
  • ~1/4 cup hummus
  • ~1 teaspoon spicy mustard (or dijon)
  • Salt and pepper, depending on your preference
  • Paprika and chopped chives

PREPARATION

Steam or boil potatoes until cooked through, then let cool. Some folks mention putting the potatoes in ice or in a dish above the ice for cooling. No idea – I’ve never tried. Usually, around 20 minutes or less later they are cooled down. Take a walk, relax, whatever for 20 minutes. Either way, next is once they’re cool.

Potatoes – slice in half. Scoop out a little circle in the middle of each, and keep those little scoops in a bowl. You just need a small area in the potato to make room for hummus and such. Add the hummus and spicy mustard to to the potato scoops in the bowl and stir until it’s creamy. Spoon the mix into the little center on each of the potato halves. I’ve heard some folks put that mixture into a small plastic storage bag and cut a little off of the end so it makes a fun way to spread. I’ve just used a spoon, but get fancy with it.

Sprinkle with salt and pepper, if you like. Garnish and add paprika and chopped chives.

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photo of chickpea salad

Chickpea Salad

THANK YOU TO LAUREN KO FOR THIS RECIPE!

INGREDIENTS

  • 1 can chickpeas
  • 1 bag broccoli slaw
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 2-3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • Salt and pepper, per your taste

PREPARATION

Drain and rinse chickpeas. Combine with broccoli slaw, chopped celery, chopped red onion, and minced garlic. Drizzle with around 1 tablespoon olive oil and salt and pepper per your taste preference. Mix well and serve.

This recipe can be easily modified to fit your personal preferences. Throw in some chopped bell pepper, jalapeños, or other fun combinations. Makes a delicious side dish, snack, or hearty lunch.

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photo of Texas caviar

Texas Caviar

THANK YOU TO LAURA STOTZ FOR THIS RECIPE!

INGREDIENTS

  • 2 each 1 lb. cans of black-eyed peas, drained
  • 1/2 cup olive oil
  • 1/4 cup wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper (we use green and orange)
  • 1 small jar chopped pimentos, drained
  • 1/4 cup black olives, sliced
  • 2 jalapeno peppers, minced
  • 1 T. chopped cilantro or parsley (or both)
  • 1/2 t. salt
  • Fresh ground pepper

PREPARATION

Combine all ingredients in a covered container. Refrigerate overnight. Stir occasionally. Keeps well in the refrigerator. Serve with chips, crackers, or on lettuce leaves.

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