Indulge in these delicious Vegan and Gluten-Free Deviled Potatoes, made with a touch of foraged ingredients for a unique twist!
Foraged and Flavorful: Vegan and Gluten-Free Deviled Potatoes
If you’re looking for a colorful and delicious dish to bring to gatherings or potlucks, these multicolored deviled potatoes are a great option. Made with baby potatoes, vegan mayonnaise, nutritional yeast, mustard, garlic, and a variety of seasonings, these potatoes are sure to be a hit at any event. The addition of turmeric not only adds a beautiful color to the dish, but also provides a subtle flavor boost.
For garnish, you can use finely chopped fresh thyme, dill, or smoked paprika, adding a pop of freshness and flavor to the dish. These deviled potatoes are not only tasty, but also visually appealing, making them a perfect addition to any Easter spread or buffet table. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and sure to impress your friends and family.
Forged Flavor: A Delicious Twist on Classic Deviled Potatoes
Today we’re going to be making super easy multicolor deved potatoes they’re great for parties and potlucks and they are dare I say tastier than doubled eggs plus they’re vegan and that’s what we do here.
Here’s everything you’re going to need to make your doubled potatoes we have of course our mini potatoes some vegan mayonnaise a clove of garlic minced some NCH also known as nutritional yeast some yellow mustard and then we get to the spices we have a little bit of turmeric for color a little fresh.
Thyme that we’re going to use as a garnish and then we’re shaking things up a little bit with some black salt and white pepper you’re also going to want some kind of chives or scallions which I don’t have right here with me but I think I have a plan for that stay tuned I’m done talking let’s get cooking get a.
Saucepan of water to a simmer and add a little salt we’re going to cut our potatoes in half now and then throw them into the simmering water these will take about 15 minutes before they’re done you can check for dness by seeing if they’re easily pierced with a fork keep keep an eye on them because we want to have a nice and sturdy potato structure and not.
Let them get too mushy now that they’re done we’ll drain the potatoes and set them aside to cool so you can touch them without pain your potato friends should never burn you now that they’re cool I’m ready with my grapefruit spoon the serrated edges of this spoon along with the scoop make it the perfect tool for the job we’re.
Going to be making a grape-sized hollow in the center of each potato removing most of the flesh but leaving an even border around the sides and the bottom for a structurally sound potato put the scooped out potato aside and add all of the potato flesh to a bowl you should have about half a cup of potato flesh in that bowl by the time you’re.
Done that’s going to be the base of our potato filling start by mashing it up a potato masher is ideal but a fork and a little elbow grease will also do just fine once mashed we’re going to add the other ingredients the garlic mayonnaise nutritional yeast mustard turmeric black salt and white pepper all of the quantities for this recipe.
Are on my website very vgan val.com and I’ll also throw them in the description box below mix it all up taste and see how it’s going it needs chives I don’t have any chives but there is an invasive plant out here that can help me this is alien viny also known as.
Field garlic or onion grass it can be found almost everywhere on the globe and it has a great oniony chive garlic-like flavor it’s easiest to locate in the fall or in the spring when there’s not a lot of other grass around camouflaging it if you can see there’s a small bulb here it will get get a little bit larger as the season goes on and then it grows.
Into these grass-like strands and the strands are all we’re actually going to need we’re going to bring them home with us you can see there are a darker green shade than most grass they’re also round and most importantly they have an oniony chiv like Flavor now of course you’re going to want to do more identification for.
Yourself before bringing this home for your debled potatoes but I’ll put some resources down in the description of the video for you all right back home back in my kitchen I’ve washed the field garlic chopped it and mixed it into the filling you can use a spoon to scoop the filling into the potatoes but I’m going to make it look a little fancier and.
Pipe it I’m not an expert in piping at all I’m just going to use a big piping tip to hopefully make this look like an artistic blob of filling rather than just a blob of filling and I mean it looks pretty good to me let’s pipe these all up.
PA I topped my doubled potatoes with some finely minced thyme other Toppers you could use would be fresh dill or smoked paprika do whatever you like the taste of let’s give it a.
Taste delicious they are the perfect marriage of deved eggs meets potato salad it’s soft and fluffy in the potato on the outside and the inside is Rich with notes of the garlic and the mustard the salt and the black pepper make you think of eggs without actually trying to replicate eggs.
Plus they’re just so stinking cute how excited would you be to go to a little potlock or gathering and have these here for you before we go I do have one other idea I have my boiled and scooped out potatoes I’m going to oil a silicone mat and pop those potatoes on it face down we’re going to put them in the oven at.
425 for about half an hour once they’ve been taken out we’ll let them cool and then we’ll add the filling just like before and we’ll give this guy a little taste too I mean what’s not to love all the amazingness of the first one plus that.
Little crispy edge around the sides for these ones I added smoked paprika too it’s another just topping option instead of the time the smokiness the crispiness this one’s almost like deviled eggs meets potato salad meets uh loaded potato skins it’s fantastic it is another step though with roasting the Skins I don’t know that I.
Do it every time you also lose a little bit of the color on the outsides this is what the red ones look like now they’re just like not quite as vibrant so either way honestly you can’t lose all right that’s it thanks for Bing doubled potatoes with me and in case you were wondering the term deved is actually an old timey food word that.
Just means highly seasoned which means that now you can take that word and apply it to anything you’ve highly seasoned let me know what food you plan on deviling next until then please like the video subscribe if you want to and I’ll see you next time bye
