Looking for a fun, and SUPER delicious appetizer, for the holidays? Dustin Harder, of the Vegan Roadie, has a recipe for vegan crab rangoon that is perfect!
If you’re not familiar with Dustin, he is the author of The Simply Vegan Cookbook and blogger at the Vegan Roadie. Now, he is the proud book-daddy of Epic Vegan: Wild and Over-the-Top Recipes. And boy, this book is true to its name. It’s honestly unlike any other vegan cookbook I’ve seen!
The first couple of chapters start out with basics, or simpler entree recipes, and then you have the option to “Create Your Epic”. Meaning, let’s take this recipe to STUNT-FOOD-LEVELS OF AWESOME! Like with this vegan Crab Rangoon recipe, you can make just the app, or go all the way with the Crab Rangoon Pizza. Another example is taking the Garlicky Cheddar Biscuits and Gravy, and turning it into the Deep-Dish Brunch Pizza. Are you drooling yet?
Lucky for us, Dustin is a sweetheart who’s letting me share this satisfying appetizer recipe. I picked it knowing that many people will be entertaining in the next few weeks, and small bites are necessary! I haven’t enjoyed a dish like Crab Rangoon in years, so this was quite the treat.
Now, go and try this recipe out, I know you won’t regret it! And for another one of Dustin’s recipes, you can find my post on Soft Batch Chocolate Chip Cookies. If you make them, make sure to tag @theveganroadie and @veganyackattack for us to see!
1 year: Gluten-free Millet Stuffing // 3 years: Brussels Sprouts Butternut Squash Salad // 6 years: The Great Vegan Pumpkin Book // 7 years: Pumpkin Banana Nut Bread // 8 years: Creamy Tomato Basil Soup
- 1/2 cup Dreamy Creamy Cream Cheese (page 41) or store-bought tofu-based cream cheese
- 1 tablespoon (15 ml) water from the can of hearts of palm
- 1 teaspoon lemon juice
- 3/4 teaspoon Old Bay Seasoning
- 1 pinch sea salt
- 2 tablespoons (18 g) minced hearts of palm
- 16 vegan wonton or dumpling wrappers
- Canola oil
- Sweet Thai Chili Sauce (page 46 or store-bought), for dipping (optional)
Dreamy Creamy Cream Cheese
- 1 cup (137 g) raw cashews,soaked in water overnight or boiled for 10 minutes and drained
- 1/2 cup (120 ml) unsweetened soy or almond milk
- Juice of 1 lemon
- 1 tablespoon (9 g) sauerkraut
- 1 tablespoon (16 g) white miso
- 1 tablespoon (7 g) onion powder
- 1/2 teaspoon sea salt
- 1⁄3 cup (33 g) chopped scallions (optional)
- For the vegan crab rangoon, In a medium bowl, mix together the cream cheese, hearts of palm water, lemon juice, Old Bay, and salt until well combined. Stir in the hearts of palm until evenly dispersed.
- Prepare a small bowl with water for sealing the edges of the wontons.
- Set a wonton wrapper on a work surface. Scoop 1 heaping teaspoon of the cream cheese mixture into the center of the wrapper. Create a basic triangle wonton or get epic with a “parcel” fold, as pictured (see Tip).
- To make triangle rangoons: Moisten the edges of the wonton with a wet fingertip, then fold it in half over the filling to create a triangle, carefully pressing out excess air before you press down and seal the wonton—be sure to seal the edges tightly to avoid the filling from falling out.Set aside on parchment paper as you work through them so the bottoms don’t stick to the work surface.
- To make “parcel” fold rangoons: Moisten the edges of the wonton with a wet fingertip. Lift and press two opposing corners of the wonton together in the center over the filling. Lift the remaining two opposing corners to the middle and press all corners together, forming a small parcel. Gently press the edges of the seams together to form a solid seal. Be careful not to allow any air to remain inside as you seal them. Set aside on parchment.
- In a wok or large saucepan, pour 3 inches (8 cm) of canola oil. Heat the oil to 350°F (175°C), or until a small piece of wonton crisps up within seconds when set in the oil. Line a plate with paper towels.
- Carefully transfer 2 or 3 wontons to the oil and fry for 1 to 2 minutes, or until golden brown. Remove with a slotted spoon and transfer to the paper towel–lined plate. Repeat with the remaining rangoons. Serve with Sweet Thai Chili Sauce, if desired.
- If you're making the Dreamy Creamy Cream Cheese, add the cashews, milk, lemon juice, sauerkraut, miso, onion powder, and salt to a high-speed blender. Start blending on low speed and gradually increase the speed as more of the ingredients break down. This will take some time to get a nice smooth texture, but I promise you, it’s worth it!
- Periodically stop and scrape down the sides of the blender to make sure all of the ingredients are being incorporated. Be patient, and blend until smooth and creamy—it will takeseveral minutes and some stopping and going.
- Transfer the mixture to a bowl and stir in the scallions, if using, until well incorporated. Store in a sealed container in the refrigerator for up to 5 days. (Yields roughly 1 1/2 cups (358 g))
Tip! Can’t wrap your brain around creating the “parcel” fold for the crab rangoon? This is what YouTube is made for! Find a YouTube tutorial and you’ll be an expert in no time! If you’re working with a round dumpling wrapper, you can achieve the same results; you’ll just be folding in the four sides of the round to the center for the parcel, and the triangle shape will be a half moon—either will be delicious!
Lastly, this post contains affiliate links. The publisher sent me a copy of the cookbook in exchange for posting a recipe from it. All words and opinions are my own.