“Our parents, they want the best of stuff for us. But right now they gotta do what’s right for them, ’cause it’s their time. Their time, up there. Down here it’s our time. It’s our time DOWN HERE.” – Mikey; The Goonies
I’ve struggled for years trying to veganize recipes my mother has so effortlessly conquered as an ominvore. It’s probably the hardest battle. Fried foods, no care for the amount of flour or sugar, using brands that we have all known to be filled with not only animal products but tons of trans fat and saturated fats. Life is hard. So many times I have given up and written it off as something that is better left as a food non-vegans will devour. Not anymore.
Alas, after years of experimenting with my mother’s most famous treat, crab wontons, I have found an alternative.
(yields 24; 1 hr of prep/cooking time)
6 egg roll wrappers, cut in fourths
1/2 package of vegan sour cream
1/2 package of vegan cream cheese
2 stalks of green onions, diced
7 cloves of garlic, chopped finely
1/2 package of tofu, pressed and diced (if you want soy free, just omit the tofu, dijon mustard, and soy sauce)
1/4 cup of sauerkraut, drained
3 carrots, shredded
1/4 cup of dijon mustard
1/8 cup of soy sauce
Mix the dijon mustard and soy sauce together. Marinate the tofu and bake at 400 degrees until crisp. In the meantime, mix together the other incredients. Heat a pot of oil (with enough oil to cover the wontons). Once the tofu is cooled, mash into the mixture. Lay the skins out and put a teaspoon of the mixture in the middle.
Dab the edges of the wonton skin with warm water, and close up at the corners. Press the edges so that the mixture will not seep out. Prep all 24 wontons before frying. Fry each for about 5 minutes, so that they are slightly golden.
I almost win, Mom.