Tabitha Brown’s Vegan Deviled Eggs – Wellness Wednesday

Tabitha Brown’s Vegan Deviled Eggs

Cuisie: American
Difficulty: Easy

INGREDIENTS

• 5 cups mushrooms

• 1 jar pickle juice (marinade)

• 2 cups garbanzo beans

• 4 Tbsp mustard

• 1/2 cup vegan mayo

• 1/8 cup sweet relish

• 2 Tbsp dill

• 2 Tbsp garlic powder

• 1 tsp black salt

• 1/2 tsp salt

• 1/2 Tbsp pepper

• smoked paprika

PREPARATION

• Wash mushroom caps and put them in a pickle juice jar and marinate for as little as one hour or up to 5 days. Note: Before filling the mushrooms allow to sit and drain on a paper towel.
• Cook dried garbanzo beans according to package direction and drain. OR use canned garbanzo beans and drain.
• Add beans to a food processor and blend until beans are smooth.
• Add blended beans to a bowl and mix in mayo, mustard, and all spices (except smoked paprika). Mix until creamy.
• Drain mushroom caps and top with creamy garbanzo bean mixture.
• Sprinkle smoked paprika on top and enjoy!

NOTES

• My favorite vegan mayo is by Best Foods Vegan Dressing Spread