These tasty vegan Deviled Potato Sandwiches are ideal for lunches, and they’re good enough to serve a crowd at a party—simply cut each sandwich into smaller triangles. Think of them as a very tasty vegan variation on egg salad sandwiches. The addition of black salt (optional) adds a bit of sulfuric aroma that's reminiscent of hard-boiled eggs. We've got even more delicious and healthy vegan sandwiches for you to try.
Recipe from Forks Over Knives Family
Ingredients
- 1 large Yukon Gold potato (about ¾ pound), peeled and cut into 1½-inch pieces
- ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice, or water
- ¼ teaspoon yellow mustard
- Dash ground turmeric
- Dash black salt (optional)
- 1 14-ounce can hearts of palm, drained and finely chopped (about 1¼ cups)
- 1 small celery stalk, finely chopped (about ¼ cup)
- 1 scallion, white and green parts, thinly sliced (about ¼ cup)
- Sea salt and freshly ground white pepper, to taste
- 9 lettuce leaves (optional)
- 2 medium tomatoes, thinly sliced (optional)
- 18 slices whole-wheat bread
Instructions
- Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until very tender. Remove potato; cool.
- In a blender combine potato, milk, mustard, turmeric, and black salt, if desired. Cover and pulse until smooth. Transfer mixture to a medium bowl. Stir in hearts of palm, celery, and scallion. Season with sea salt and white pepper.
- Layer potato mixture and, if desired, lettuce and tomatoes between bread slices. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.
Comments (15)
(5 from 5 votes)Can the Hearts of Palm be traded out for another ingredient? Possibly Artichoke Hearts?
Hi Wendie, Yes, artichoke hearts would probably make a good substitute for hearts of palm here. If you try it, please let us know how it goes! Thank you, Courtney Davison Editor, Forks Over Knives
This recipe was a good base but needed a lot of changes. After reading the reviews I mashed the potatoes, did not blend. I also added fresh onion, dried dill, garlic/onion powder, I subbed for dijon mustard and used way less milk than the recipe suggested.
This recipe is so amazing! I took the suggestions of a few reviews, and mashed the potatoes instead of blending. It was super! Definitely making this a regular staple in our house!
I was hesitant to blend the potatoes, but did as instructed. Pulverizing potatoes will literally create glue, thanks to the starch molecules hitting the steel blades. Would probably be a great recipe if mashed by hand.
Potatoes should never be put in a blender! It makes them gummy! Yuck just mash them.
Have you actually tried the recipe - or is this just your assumption?
I cooked an extra small potato and diced it to add more texture, and also added in some diced tofu. This makes a good macaroni salad too if you don't have bread.
18 slices of bread?
9 sandwiches? Just a guess because it calls for 9 lettuce leaves, too.
Right? I can't see 9 sandwiches out of this.
I put the potatoes in a blender as instructed and they turned out very gluey. I understand this happens to potatoes when they are overworked. The end result was inedible. I think it might be tasty if the potatoes were mashed instead :D
This is just yummy - esp with the black salt. Be careful with the liquid amounts - my first batch was too runny. But delicious!
Is there a mistake in the instructions? I see textured potatoes in the picture, but there will be no texture if all the potatoes are blended with the milk, mustard and seasonings.
I think the texture comes from the hearts of palm...