Vegan Crab Rangoon

This Vegan Crab Rangoon is creamy, and slightly spicy. We used roasted red peppers and hearts of palm for this awesome vegan appetizer.

There are some things that feel out of reach when you’re maintaining a vegan diet. Comfort foods are among the most obvious. We’ve tackled many comfort foods in the past, recreating them with vegan and vegetarian recipes. We tackled macaroni and cheese back in 2014 with our wild mushroom vegan mac & cheese recipe, which is still a hit at our house, by the way. And how can we forget one of our most requested recipes, the no bake peanut butter and chocolate cheesecake!

Always trying to be a little different, the comfort food we've been wanting to attempt is crab rangoon. The original version is something we've never tried before, but our friend Cindy often talks about her homemade version, and we were intrigued.

The thought of crispy, fried wonton crust and the creamy, decadent center was enough to make our mouths water. Transforming a dish that is mainly composed of non vegan ingredients (crab and cream cheese) however, sounded like a heck of a challenge. Especially considering our goal was to make a healthier version, by not deep frying it! But hey, you know challenge is our middle name so, we did it!

We managed to create a delicious, creamy version of crab rangoon that will tickle your taste buds and satisfy your next comfort food craving (plus you’ll be doing it in a more healthy way, too!) We subbed in GO VEGGIE vegan cream cheese for the regular cream cheese to maintain the unique texture and flavor that makes rangoon so irresistible. We added shredded hearts of palm instead of crab, to create the ideal texture; roasted red peppers to add some sweetness and color and Buffalo sauce for a touch of heat.

Unique flavor? Check. Creamy texture? Check. No cholesterol? Check. Lower in calories and saturated fat? Check. We've definitely found a new favorite savory treat!

Enjoy 🙂

Other Vegetarian Appetizers to enjoy

• Dates Stuffed with Brie
• Spinach Spread
• Fig and Cheese Empanadas
• Vegan Queso Dip
• Quinoa Mushroom Sliders
• Yuca Cups with Guacamole
• Chipotle Cheese Stuffed Potatoes
• Plantain Stuffed Jalapeño Peppers
• Montadito de Berenjena
• Tostones with Bean Salsa
• Tofu Fries with Avocado Crema

This post is sponsored by GO VEGGIE. All opinions are ours. Please help us support the brands that support "May I have that recipe" !

Vegan Crab Rangoon

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5 from 2 reviews

• Author: https://mayihavethatrecipe.com
• Total Time: 40 mins
• Yield: 25 1x
• Diet: Vegan

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Description

This Vegan Crab Rangoon is creamy, and slightly spicy. We used roasted red peppers and hearts of palm for this awesome vegan appetizer.

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Ingredients

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• 1 cups diced hearts of palm
• ⅓ cup diced jarred roasted red pepper
• 1 tbsp capers, chopped
• ¼ cups GO VEGGIE Garlic and Chive Vegan Cream Cheese
• 2 tsp buffalo sauce
• 2 tsp water
• ⅛ tsp black pepper
• 2 tbsp extra virgin olive oil
• 25 square wonton wrappers
• Sriracha (optional)

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Instructions

1. Combine hearts of palm, roasted red peppers and capers in a bowl. Set aside
2. In a small bowl, whisk together GO VEGGIE Vegan Cream Cheese, buffalo sauce, water and black pepper until creamy. Pour over the hearts of palm and toss gently
3. Wet the edges of wonton wrappers with water. Add 1 teaspoon of heart of palm filling in the middle and fold the wonton to form a triangle. Press the edges to make sure they're sealed
4. Heat 2 tablespoons of olive oil in a non stick skillet. Pan fry wontons in small batches, about 1 -2 minutes per side or until golden brown and crispy
5. Drizzle with sriracha (optional) and serve warm

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Method: stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 crab rangoon
• Calories: 44
• Sugar: .1
• Sodium: 111
• Fat: 2.1
• Saturated Fat: .7
• Unsaturated Fat: 1.2
• Trans Fat: 0
• Carbohydrates: 5.2
• Fiber: .3
• Protein: 1.1
• Cholesterol: 0