Crab Rangoon


* Filling:
      o 1 x 8 Ounce container cream-cheese substitute (I used Tofutti)
      o 1 teaspoon red onion, chopped
      o 1/2 teaspoon vegan Worcestershire (I couldn't find this so I combo'd a little soy sauce with a little BBQ sauce)
      o 1/2 teaspoon soy sauce
      o black pepper (as much or as little as you like)
      o 1/2 green onion, chopped
      o 2 cloves garlic, minced
      o 1/4 red pepper, chopped (makes it look like crab is inside! woo!)
* Shells:
      o 1 package vegan wonton wrappers (also couldn't find, so I used pre-made pastry dough, they come in circles and were in the freezer section of the grocery store, you'd need 2 packages of those)
      o 1 bowl water

In food processor, combine all filling ingredients, blend on low speed for about 1 minute, or until all is well-blended. This will be a little liquidy, pop in the fridge for a little bit to stiffen. Consistency isn’t too important.

Lay out wrappers in a diamond shape (unless you’re using the circles), wet the edges and apply approx. 1 tsp of mixture in the center and fold up. Making sure sides are sealed so filling does not leak.

Fry in hot oil until golden.