Did I Make Vegan "Crab" Rangoons? Sure did!

"If a little is great, and a lot is better, then way too much is just about right!" -Mae West

You remember these right? You might have seen them at Chinese food restaraunts, on take-out menus, or as fast food appetizers. Well I have done my best to mimic these in a vegan version of "crab" rangoons. The nori adds a sea flavor and if you want them really sea tasting, you can add some optional dulse granules. I hope you have fun with this Dirty recipe! 

Eat Way Too Much of These 'Crab-None Rangoons'

What you will need:


1 can of Pillsbury Crescent rolls (original and reduced-fat are vegan, other flavors aren't, so check labels)


Filling:
1/2 cup Tofutti Cream Cheese
1 small onion, finely chopped
1 sheet dried nori, crumbled up
1 tbsp sweet miso paste
sea salt and pepper to taste
pinch of dulse granules, optional


What you will need to do: 


Preheat oven or toaster oven to 375 degrees. Mix all filling ingredients in large bowl. Once completely combined, divide mixture into eight scoops. Unroll crescent dough, and take each triangle and push one corner in, place a scoop of the filling micture in the middle, then fold sides of dough up and pinch together (don't worry, there is no right or wrong way to do this, so have fun with it and do whatever shape you like or can do). Bake for about 10 minutes, or until dough is lightly browned and cooked. You will see filling bubble out a little bit when it is nice and hot. Alternatively, you can pan fry these if you like, I prefered mine baked, but have fun with it and do what you like! This recipe makes 8 rangoons. Enjoy!

 Yummmm!

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