Happy (not Crabby) Rangoon
2 tablespoons artichoke red pepper tapenade (I use Trader Joe's brand)
8 ounces vegan cream cheese (I use Tofutti yellow label)
1/2 teaspoon vegan Worcestershire sauce
1/4 teaspoon soy sauce
1/4 teaspoon kelp granules, optional
50 vegan wonton wrappers
oil, as needed for frying
1. Squeeze excess juices from tapenade and put the dry-ish mixture into a bowl with the cream cheese, sauces and kelp.
2. Mix well. Add a dollop of mixture onto each wonton wrapper, fold edges together sealing with water.
3. Heat oil, and deep fry or pan fry.
Serve with sweet chili sauce just like at your favorite Chinese take-out (I use Trader Joe's brand). The artichoke gives it that crabby texture, while the peppers give it that crabby color, while the kelp gives it that crabby taste!
I just made these for a wedding with 50 guests, most non-veg and they were a big hit! So, I want to share them with you all who deserve some vegan yum in your day today!