Recipe for Vegan Crab Rangoon

Until Every Cage

I worked at a Chinese restaurant when I was in high school and I loved helping make the crab rangoons, but I haven’t made them since. I had a craving for this today and was trying to figure out what to use for the ‘crab’ part of the rangoon. Tempeh, maybe? Then it hit me: JACKFRUIT! Jackfruit is a sweet fruit, is dense in nutrients and is absolutely delicious (and cheap!).



20 oz. can of young green jackfruit, in brine or water
2 cups vegetable broth
1, 8 oz. tub of Tofutti brand non-hydrogenated cream cheese (softened at room temperature for about an hour before using)
1 scallion, thinly sliced
2 tsp toasted sesame oil
square vegan wonton wrappers
canola or grapeseed oil

to serve
prepared Thai chili sauce

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