Vegan Crab Rangoon Wonton Cups
- Serves
- 12
- Cuisine
- American
Ingredients
- 1 14-ounce can hearts of palm, drained
- ¾ cup room temperature vegan cream cheese
- 2 tablespoons fresh minced chives (plus more for garnish)
- 6 cloves fresh minced garlic
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper (to taste)
- 12 to 24 test half and half vegan-friendly wonton wrappers
- Sweet chili sauce (for serving)
Steps
- 1
Preheat oven to 350°F (180°C)
- 2
Lightly spray a 12-cup cupcake tray with oil and place 2 wonton cups into each of holes, using your fingers to press down lightly to form cups.
- 3
Bake the wonton cups until the edges of the wonton wrappers turn light brown, 8 to 10 minutes. Remove from the oven and set aside.
- 4
Meanwhile, Place the hearts of palm in a large bowl. With a potato masher or the back of a fork, mash the hearts of palm until they resemble a crab-like consistency. Alternatively, if you find the hearts of palm too hard to mash, you can place them in a food processor and pulse until you reach a crab-like consistency.
- 5
Add the cream cheese, garlic, chives, Worcestershire sauce, onion powder, Old Bay and red pepper flakes (if using). Mix to combine all the ingredients thoroughly. Taste and adjust seasonings, adding salt and pepper if needed.
- 6
Spoon about 2 tablespoons of the hearts of palm mixture into each of the wonton cups and place them back into the oven for an additional 8 to 12 minutes, until heated through and crisp around the edges.
- 7
Remove from the oven and allow the wonton cups to cool at room temperature for at least 5 minutes before removing them from the tray.
- 8
Garnish with chives, serve with sweet chili sauce, and enjoy!
Source: eatfigsnotpigs.com·Own this recipe or photo? Request removal