Today, we’re going with another favorite with a vegan twist…

Vegan Crab Rangoon

Yes, that’s right… we’re veganizing a food made primarily from cream cheese and crab, neither of which are particularly vegan.  But we’re going into this dish with a plan and an arsenal consisting of vegan crab meat from Match Foods which make living la vida vegan delicious.  (Also, as one of my friends on Twitter pointed it out, it’s also great for those who are allergic to shellfish.)

Making Vegan Crab Rangoon

The key ingredient to making vegan crab rangoon work is the vegan cream cheese, which I have recently started making at home and I am loving it.  I realize I am a bit of a vegan cream cheese novice so it’s probably not up to the pro’s standards, but I find my version quite serviceable for this recipe.  Also, I keep mine pretty flavor neutral so that onions, garlic, and crab can bring their flavor to the party.

You will need:

• 1 cup of cashew pieces
• 1/2 cup of water
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 6 ounces Match crab
• 1 small onion, minced
• 2 green onions, finely sliced
• 20 spring roll wraps
• Oil for frying
• 1 tablespoon corn starch

Vegan Cream Cheese

Most vegan cream cheese recipes call for soaking the cashews overnight in water, which I recommend you do.  However, if you don’t have the time, don’t sweat it.  The cream cheese turns out lumpy, but tastes fine.

To make it, put the soaked or unsoaked cashews in a food processor with half a cup of water.  Pulse three or four times and then put it on the highest setting about sixty seconds.  Stop for a few seconds and then put the food processor on high for sixty seconds again.

Continue this process until the cream cheese has reached the consistency of your choice.

Add the salt and garlic powder and pulse until mixed.

Assemble the Crab Rangoons

Take the vegan cream cheese out of the food processor and put it into a bowl.

Break up the crab and run your knife through it several times to make sure there are no big flakes.

Add the crab, the onions, and the green onions into the bowl and mix to thoroughly incorporate.

Heat the oil to 350 degrees or high heat on a stove.

Mix the cornstarch with 1 tablespoon of water to form a slurry.

Take the spring roll wraps two at a time and dip them in as hot water as your hands can stand.  The spring roll wraps should go from clear to cloudy white.

Put the wraps on a cutting board and cut them in half.  Fill both sides with a heaping tablespoon of crab mixture.   Fold the spring roll wrap and seal with a bit of the slurry to keep it closed.

Fry until golden brown and enjoy!

Notes:

1. If you want to double the recipe, do not double the water.  Start with 3/4 of a cup of water and add more as needed.
2. Some recipes call for a tablespoon of agave with the cream cheese, but I find I truly dislike agave in my cream cheese.

Thanks to Zesmerelda for the picture.

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