Deviled vegan ‘eggs’

Video recipe here!

For a quite long time there hasn’t been a recipe which doesn’t contain sugar or chocolate… So here you go! These deviled vegan ‘eggs’ is another good idea what to serve on your vegan Easter table and as always – super easy to make!


  • medium sized potatoes (up to your choice and persons you are going to serve)
  • 1/2 cup yellow split peas
  • 1 carrot
  • 2 garlic cloves
  • 8 tablesp. soy milk
  • 2 table spoons mustard
  • pinch of salt, pepper, garlic powder, paprika, cumin and all purpose seasoning
  • for decoration – paprika and spring onion (optional)


Start with soaking yellow split peas overnight or for at least 4 hours. Once that is done boil them together with carrot and garlic cloves for approximately 15-20 minutes until done. Meanwhile boil potatoes with skin for also approximately 15-20 minutes until they are soft (it is better to use ‘new’ potatoes so the skin isn’t that hard). Let everything to cool down. Continue with preparing ‘egg whites’ which are going to be potatoes. Cut potatoes vertically in half and scoop out a bit of the middle part with a spoon. Now start to prepare filling which is going to be the yellow part of the egg. Blend or process in the food processor peas, carrot, garlic, mustard, soy milk and all the spices until it has smooth consistency. Fill this mixture in the piping bag and gently put it on the potatoes. Decorate with some paprika and spring onion or as you wish.

Video recipe here!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s