|Nom, nom, nom|
Are you a sad vegetarian who can't eat delicious crab Rangoons? Turn that frown upside down my little plant consumer. Because I have brought to you a very special recipe for vegetarian crab Rangoons. Well, there's not any crab of course, but Rangoon just sounds silly. If you say it enough, it loses all meaning. Rangoon, Rangoon, Rangoon, Rangoon. Poof. Gone.
Anyway. I totally digress. Here's what you need:
|I didn't have any "regular" carrots, so I used 3 baby carrots.|
- 1 package refrigerated won tons. I found mine by the tofu.
- 1 8 ounce package of cream cheese, room temp. (You could substitute a lower fat version if you'd like, but it doesn't cook up as nice)
- 1 carrot, shredded
- 1 T minced garlic (alternately two cloves garlic finely minced)
- 1 small onion, grated
- 1 T soy sauce or tamari
- 1/2 T oil
- a little bit of water in a bowl or cup or some sort of water holding vessel
|Mix, mix, mix.|
|I hate my pink counter tops.|
And, because I love you, and I needed to be able to record my calories on my daily intake log, I figured that out for you (me). Assuming you followed the directions above and created 26 Rangoons as I did (two were not pictured above) then each "crab" Rangoon has approximately 38.5 calories. Eat a bunch.