Ingredients:

  • 1 (14-ounce / 400g) package silken tofu, drained and pressed
  • 1 (14-ounce / 400g) can hearts of palm, drained and finely chopped
  • 4 ounces (115g) vegan cream cheese, softened
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon soy sauce or tamari (gluten-free option)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground ginger
  • Pinch of white pepper
  • 1 tablespoon finely chopped fresh chives or green onions
  • 48 wonton wrappers (check that they're vegan!)
  • Water, for sealing the wontons
  • Vegetable oil or canola oil, for frying

Instructions:

  1. Blend tofu until smooth. Combine blended tofu, hearts of palm, cream cheese, mayo, soy sauce, sesame oil, and spices in a bowl. Mix thoroughly. Chill for at least 30 minutes.
  2. Lay out a wonton wrapper. Place about 1 teaspoon of filling in the center. Brush edges with water. Fold into a triangle, square, or flower shape, pressing firmly to seal.
  3. Heat oil in a skillet or deep fryer to 350°F (175°C). Fry Vegan Crab Rangoons in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per side.
  4. Remove rangoons with a slotted spoon and drain on paper towels. Serve immediately with your favorite dipping sauce.