My sister brought these Deviled Tomatoes to our Easter Dinner. They were so YUM! I don’t think I would be brave enough to try this on my own without having tasted them first. Thanks, sis, for the great intro to Deviled Tomatoes. She’s an amazing cook and always willing to try new things. Consequently, her children will eat just about anything. They are brave kiddos! Now, I have a new idea how to use up the usual abundance of Roma Tomatoes this summer.
This recipe was inspired by VegKitchen.
- Makes 16 or more
- 15- to 16-ounce can chickpeas, drained and rinsed
- ⅓ cup vegan mayonnaise
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons yellow mustard, or more, to taste
- ½ teaspoon curry powder, or more, to taste
- Salt and freshly ground pepper to taste
- 2 tablespoons finely chopped chives or scallion
- 8 to 10 ripe plum (Roma) tomatoes
- Paprika for topping
- Shredded lettuce or baby greens, optional
- Combine the chickpeas, mayonnaise, yeast, lemon juice, mustard, curry powder, and salt and pepper in a food processor fitted with the metal blade.
- Pulse on and off until the mixture is nicely melded, but not pureed.
- Add the chives or scallion through the feed tube and whirl a few times.
- Cut the tomatoes in half, lenthwise, and scoop out the seedy center with a spoon.
- Stuff the tomatoes generously with the chickpea mixture.
- Sprinkle with paprika.
- Empty Tomb Rolls: Perfect For Easter (cleverhousewife.com)