Vegan Buffalo Wontons
One of my new favorite, easy, and healthy recipes are these vegan buffalo wontons that are to die for! Made with buffalo sauce, chickpeas, and vegan wontons, this is the perfect starter to add to your Thanksgiving menu that won’t have you feeling too guilty.
Total Time: 20 minutes
Serving Size: 18 wontons
Ingredients
Nasoya Vegan Wonton Wraps
1 can of chickpeas
Frank’s Buffalo Sauce (or your preferred)
Vegan Cream Cheese (I use Kite Hill)
Freshly squeezed lemon juice (1 lemon)
Water
Spices : adobo, salt and pepper, oregano, garlic powder
Oat or Almond Milk
(For low carb) Almond or Oat flour; or use breadcrumbs
Vegetable oil or avocado oil
Optional: avocado ranch dressing for a dip
Instructions
Blend 1 can of chickpeas, 1/2 cup of buffalo sauce, 1/4 cup of vegan cream cheese, 1 tbsp of freshly squeezed lemon juice, 1 tbsp of your spices; adobo (or salt and pepper), oregano, garlic powder and 1/4 cup of water.
Fill wonton with blended mix (similar to hummus), about 1 tbsp. Make sure not to add too much because it will ooze out the side if their is too much filling.
Seal the edges of the wonton with water and fold corners together.
Dip in your almond or oat milk.
Cover in your flour or breadcrumbs.
Warm up sauce pan with your choice of oil. Once your oil is heated up, begin frying your wontons. Repeat this process until your mix is finished.
Serve and enjoy!
A dipping sauce can be added to this recipe, although they are very good on their own! Dipping sauces that will pair well with this dish are avocado ranch, mayochup, classic ranch, or a drizzle of more buffalo sauce if you like it spicy. For my mayochup recipe check it out here!
https://www.musebymariah.com/home/jalapeno-poppers-recipe