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  • Payton Pinsky

Vegan Crab Rangoon's | Vegan Seafood Recipes

We got a little experimental in the kitchen last night with 2 things I have never used at home before - wonton wrappers and heart of palm. Heart of palm is commonly used in the plant based world to imitate seafood, and boy does it work well!! We opted to bake this dish instead of frying it for a bit of a healthier option. This recipe is surprisingly easy to make and is sure to fix your cravings for this classic Chinese appetizer. Let's get cooking!

Ingredients: 1 Can Heart of Palms

3/4 Cup Non-Dairy Cream Cheese

1/3 Cup Chopped Chives

1 1/2 Tbs Garlic

1/2 Tbs Onion Powder

1/2 Tbs Paprika

Garlic Salt


Red Pepper Flakes

Old Bay Seasoning

Vegan Won Ton Wrappers

Non-Dairy Butter

  1. Pre-heat your oven to 400 Degrees F. Prep a baking sheet with butter or cooking spray.

  2. In a mixing bowl, pour in your drained can of heart of palms. Using the back of a fork, mash until it begins to resemble crab. Mix in your cream cheese, garlic, and chives. Add in your seasonings and taste. Adjust seasonings to your liking.

  3. Taking one wonton wrapper at a time, add a dollop of your mixture to the center. Wet your finger tips than run the water along the edges of the wrapper. Fold in opposite corners and pinch together in the center. Fold in the other 2 corners and pinch together. Set on prepped baking sheet.

  4. Once all your rangoons are on the baking sheet, melt a little non-dairy butter and paint over the tops of your rangoons. Bake for about 10-15 minutes. The tops will begin to brown once done.

  5. Serve with your favorite dipping sauce and enjoy!

This made a little over 20 rangoons so this is a perfect dish to bring to a party!

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