Epic Vegan: Crab Rangoon Pizza Recipe

Perhaps you read my previous post featuring a recipe from The Vegan Roadie, (Dustin Harder – @theveganroadie) for vegan Crab Rangoon and thought, “That’s well and good, but I want pizza!” Well, in his new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes, Dustin solves this problem for you, while solving food problems you didn’t even know you had. Here’s his recipe Crab Rangoon Pizza to kick off your weekend – if you like it, you should go grab a copy of his book during the pre-sale!

To make this recipe, you will also need these recipes (or, you can grab your favorite store-bought versions!):

Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

Vegan Crab Rangoon Pizza

By BakeandDestroy Published: May 31, 2019

    We all have Dustin's husband David to thank for the inspiration for this recipe. So thank you, David!

    Ingredients

    Instructions

    1. Preheat the oven to 450°F (230°C, or gas mark 8). Lightly dust a 12-inch (30-cm) pizza pan with all-purpose flour.
    2. On a lightly floured surface, stretch or roll out the dough to 12 inches (30 cm). Transfer to the prepared pizza pan, and brush the olive oil over the entire dough. Bake for 6 minutes, and remove from the oven.
    3. Spread the rangoon filling in an even layer over the crust and top with the mozzarella. Bake for an additional 12 minutes, or until the filling is bubbly and the crust is browned on the edges and bottom.
    4. While the pizza is baking, line a small plate with paper towels.
    5. Heat the canola oil in a small skillet over medium-high heat. Add the wonton strips and fry for 5 to 15 seconds, or until crisped and golden; transfer to the paper towel–lined plate. When cool to the touch, crush into smaller pieces.
    6. Drizzle the finished pizza with the Thai chili sauce, then sprinkle with the crushed wontons, scallions, and sesame seeds. Cut into 8 slices, and serve hot.

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      Epic Vegan: Crab Rangoon Recipe

      You guys, The Vegan Roadie, (Dustin Harder – @theveganroadie) made vegan Crab Rangoon and you can too! In his new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes, you’ll find all kinds of recipes for things you thought you said goodbye to forever when you went vegan. Pro-tip: Once you’ve mastered these, level up with the Crab Rangoon Pizza!

      For this recipe you will also need these recipes:

      Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

      Vegan Crab Rangoon

      By BakeandDestroy Published: May 31, 2019

      • Yield: 16 rangoons

      Tip from Dustin: Can’t wrap your brain around creating the “parcel” fold for the crab rangoon? This is what YouTube is made for! Find a YouTube tutorial and you’ll be an expert in no time! If you’re working with a round dumpling wrapper, you can achieve the same results; you’ll just be folding in the four sides of the round to the center for the parcel, and the triangle shape will be a half moon—either will be delicious!

      Ingredients

      Instructions

      1. In a medium bowl, mix together the cream cheese, hearts of palm water, lemon juice, Old Bay, and salt until well combined. Stir in the heartsof palm until evenly dispersed.
      2. Prepare a small bowl with water for sealing the edges of the wontons.
      3. Set a wonton wrapper on a work surface. Scoop 1 heaping teaspoon of the cream cheese mixture into the center of the wrapper. Create a basic triangle wonton or get epic with a “parcel” fold, as pictured (see Tip above).
      4. To make triangle rangoons: Moisten the edges of the wonton with a wet fingertip, then fold it in half over the filling to create a triangle, carefully pressing out excess air before you press down and seal the wonton—be sure to seal the edges tightly to avoid the filling from falling out.
      5. Set aside on parchment paper as you work through them so the bottoms don’t stick to the work surface.
      6. To make “parcel” fold rangoons: Moisten the edges of the wonton with a wet fingertip. Lift and press two opposing corners of the wonton together in the center over the filling. Lift the remaining two opposing corners to the middle and press all corners together, forming a small parcel. Gently press the edges of the seams together to form a solid seal. Be careful not to allow any air to remain inside as you seal them. Set aside on parchment.
      7. In a wok or large saucepan, pour 3 inches (8 cm) of canola oil. Heat the oil to 350°F (175°C), or until a small piece of wonton crisps up within seconds when set in the oil. Line a plate with paper towels.
      8. Carefully transfer 2 or 3 wontons to the oil and fry for 1 to 2 minutes, or until golden brown. Remove with a slotted spoon and transfer to the paper towel–lined plate. Repeat with the remaining rangoons.
      9. Serve with Sweet Thai Chili Sauce, if desired.

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        Epic Vegan: Sweet Thai Chili Sauce Recipe

        One of my all-time favorite cookbook authors, The Vegan Roadie, (Dustin Harder – @theveganroadie) has a new book! Epic Vegan: Wild and Over-the-Top Plant-Based Recipes is coming your way soon – you should pre-order! In it, you’ll find his Crab Rangoon Pizza recipe and this Sweet Thai Chili Sauce is a must.

        Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

        Sweet Thai Chili Sauce

        By BakeandDestroy Published: May 31, 2019

        • Yield: 1 cup

        For more epic vegan recipes, check out Epic Vegan by Dustin Harder!

        Ingredients

        Instructions

        1. In a small saucepan, combine the brown sugar, ¼ cup (60 ml) of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.
        2. In a small bowl, whisk together the cornstarch and remaining ¼ cup (60 ml) water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened. Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days.

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          Epic Vegan: Saucy Mozzarella

          Today I’m sharing a recipe from my brother from another mother, The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. His Crab Rangoon Pizza features this homemade vegan mozzarella, but if you aren’t ready to venture into cheesemaking you can grab your favorite store-bought version instead.

          Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

          Saucy Vegan Mozzarella

          By BakeandDestroy Published: May 31, 2019

          • Yield: 1½ cups

          Tip from Dustin: To make fresh mozzarella, prepare a quart container with cold water and 1 teaspoon sea salt. Add the finished cashew mixture to a saucepan along with 1 tablespoon (24 g) agar agar powder and 2 tablespoons (15 g) tapioca starch or tapioca flour. Cook over medium-high heat for 5 minutes, stirring continuously with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan. Use a melon baller or ice cream scoop to scoop out balls and add them to the salted water; let sit overnight in the fridge to solidify. Fresh mozz will keep up to 5 days in the brine, and it goes great on salads and sandwiches!

          Ingredients

          Instructions

          1. In a high-speed blender, combine the cashews, water, lemon juice, sauerkraut, garlic powder, onion powder, and salt. Blend until creamy and smooth, about 2 minutes. Use as directed in recipes. Store in a sealed container in the refrigerator for up to 5 days.

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            Epic Vegan: Dreamy Creamy Cream Cheese Recipe

            I can’t wait for The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. I’m sharing his recipe for Crab Rangoon Pizza, which includes homemade vegan cream cheese. But if you’re pressed for time, or just hungry, you can swap in your favorite store-bought!

            Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

            Dreamy Creamy (Vegan) Cream Cheese

            By BakeandDestroy Published: May 31, 2019

            • Yield: 1½ cups

            Tip from Dustin: The thickness and tanginess of the cream cheese increases slightly when refrigerated overnight or over a couple days, but it is delicious when eaten straight away too!

            Ingredients

            Instructions

            1. Add the cashews, milk, lemon juice, sauerkraut, miso, onion powder, and salt to a high-speed blender. Start blending on low speed and gradually increase the speed as more of the ingredients break down. This will take some time to get a nice smooth texture, but I promise you, it’s worth it!
            2. Periodically stop and scrape down the sides of the blender to make sure all of the ingredients are being incorporated. Be patient, and blend until smooth and creamy—it will take several minutes and some stopping and going.
            3. Transfer the mixture to a bowl and stir in the scallions, if using, until well incorporated. Store in a sealed container in the refrigerator for up to 5 days.

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              Epic Vegan: Pizza Dough Recipe

              I’m so excited to share a recipe from The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. Truly, he is a man after my own heart. The Crab Rangoon Pizza all starts with this simple Pizza Dough, but of course if you’re short on time you can skip ahead with store bought.

              Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

              Vegan Pizza Crust

              By BakeandDestroy Published: May 31, 2019

              • Yield: 2 x 12-inch (30-cm) pizza

              For more amazing vegan recipes, check out Epic Vegan by Dustin Harder!

              Ingredients

              Instructions

              1. In a medium bowl, whisk together the water, yeast, and sugar. Set aside for 10 minutes, until foamy.
              2. In a large bowl, or in the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, maple syrup, and olive oil. Add the yeast mixture. Mix until well combined using a wooden spoon or the dough hook on low speed. If the dough is too sticky, add more flour, 1 tablespoon (15 ml) at a time as needed, and knead the dough for about 3 minutes, until a stiff ball of dough has formed.
              3. Coat the dough on all sides with the olive oil and place in a clean bowl. Cover with a clean kitchen towel and let rest in a warm place for 1 hour, or until doubled in size.
              4. Punch down the dough and turn it out onto a floured surface. Cut the dough in half and stretch or roll out the dough according to a recipe, as needed. Store unused dough, wrapped in plastic wrapor large resealable plastic bags with the air pressed out, in the refrigerator for up to 4 days. But for best results, use the dough when it is fresh.

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                Friday Five: Vegan Travel Faves

                Today I’m headed to London (then Amsterdam, then Basel, then Rhein, then back to Basel, then Zurich, then back to London until heading home – whew!) Because I have so many flights (and trains) in so few days I’m trying to pack extra light! So here’s a roundup of some of the things making that a bit easier for me.

                1. Coffee Wherevs

                What’s worse, airplane coffee or hotel coffee? Honestly, I don’t know because with few exceptions, they both taste like licking an ashtray. For this trip, I packed a bunch of compostable, single-serve coffee bags from Steeped Coffee. As long as I have access to hot water, I can freshly brew a truly delicious cup of coffee. I’ve also been stashing these in my desk drawer at my coffee machine-less office. (100% not sponsored OR an affiliate link – it’s just good!)

                2. Travel-friendly Teeth

                Travel-sized toothpastes are pretty wasteful, and with all the lotions and serums I travel with space in my TSA-friendly liquids bag is precious. So this time I packed toothpaste tablets (LUSH Toothy Tabs are a good option). Just bite into one and brush your teeth – it’ll foam up and clean and refresh just like toothpaste, but you won’t have to unpack them to run them through the X-ray machine. There are also options on Amazon packaged in recyclable paper or cardboard packaging so you avoid the tube waste.

                3. Face It, I’m Extra

                Wow, I did not realize how wild my skincare routine has gotten until I started packing. I double cleanse, so I have little Nalgene leak proof bottles filled with various oils, a couple serums, lotions… it’s a lot. I usually just use travel bottles to bring small amounts of product with me but haven’t found a good solution yet for keeping them labeled – stickers and marker don’t hold up to washing. So I ordered travel sizes of my favorites from Paula’s Choice, which I can also refill when they’re empty. I’m partial to the Resist line, but heads up that not all of Paula’s Choice products are vegan so read the ingredients. (Vegan Beauty Addict has more info here.)

                4. I Love Trash

                The best thing about international travel, besides you know, going somewhere cool, is having an excuse to just binge on garbage TV for hours and hours. Most flights have TVs built into the seats now, but if you want to download your own movies and TV shows to your iPad or laptop I recommend a Mophie battery case. The one I use also has storage, so I can load it up with all the 90 Day Fiance I can handle.

                5. I’m In Space

                If all I had to lug around with me on this trip was my clothes and toiletries I wouldn’t have thought twice about stuffing it all into my carry-on. But, I’m also carrying most of the items that will go into building a trade show booth in London – and doing it all in a carry-on. So I bought a set of packing cubes from Eagle Creek, and the most useful piece is the Garment Folder. I managed to fit two pairs of jeans, pajamas, and five shirts into the space that normally would have been taken up by the jeans alone. If you follow the folding instructions, your clothes won’t wrinkle, and you’ll have lots of extra room to carry jackfruit samples from country to country. If that’s your thing, too.

                Please note: Some of the links in this post are affiliate links, which means if you click and make a purchase I may earn a commission. However, this is not a sponsored post and all opinions expressed here are my own.

                Bake and Destroy the World: 2019 Travel Dates

                My new job with Upton’s Naturals has me traveling all over the country, and even the world this year. I’ll be covering lots of trade shows and veg fests so come see me if you can – or hit me up on Instagram and let me know where I should eat when I’m in your area!


                March

                6-9: Natural Products Expo West; Anaheim, CA – Upton’s Naturals booth 5427

                April

                *I’ll be in Europe from the 5th until the 11th, but London is the only destination I know for certain currently.

                7-8: Natural & Organic Products Europe; London, U.K. – Upton’s Naturals booth Y30

                May

                5th: VegExpo; Vancouver, Canada

                18-19: NYC Vegetarian Food Festival

                21-23: Sweets & Snacks Expo; Chicago, IL – Upton’s Naturals booth 1395

                June

                7-8: Plant Based World Conference & Expo; NYC – Upton’s Naturals booth 316

                September

                11-14: Natural Products Expo East; Baltimore, MD

                November

                13-14: Nordic Organic Food Fair; MalmöMässan, Sweden

                DIY Gift: Vegan Cake Mix

                DIY vegan cake mix

                Whether you’re making a gift for a vegan friend or just strapped for cash and looking for something everyone will like these simple cake mixes look cute all dolled up with ribbons under the tree. 

                Add a tag or sticker with the final mix ins and cooking instructions and give the greatest gift of all – cake! Like a boxed mix, these recipes make enough batter for a 13” x 9” cake. See bake times for different sized cakes below.

                Chocolate Cake Mix

                “Vinegar cake” was the first vegan recipe I learned when I was in high school. It’s still a classic, and can be dressed up with all kinds of fancy fillings and toppings. 

                • 3 cups all-purpose flour
                • 2 cups sugar
                • ½ cup unsweetened cocoa powder
                • 2 teaspoons baking soda
                • 2 teaspoons salt

                Sift ingredients together into a large glass jar, store in a cool, dry place for up to six months.

                To use, stir in:

                • 2 cups cold water
                • ¾ cup oil
                • 2 teaspoons vanilla
                • 2 tablespoons apple cider vinegar

                Pour into prepared pan and bake at 350°.

                2 8-inch cakes – 33-36 mins

                2 9-inch cakes – 28-31 mins

                13 x 9 inch cake – 32-35 mins

                Bundt cake – 38-43 mins

                24 cupcakes – 18-21 mins


                Vegan Cake Mix

                By BakeandDestroy Published: December 4, 2018

                  VANILLA CAKE MIX Consider this cake mix a canvas - dress it up with add-ins like sprinkles, spices or food coloring, or bake it in canoe pans for a homemade version of everyone's favorite cream-filled snack cake. Cake flour and the 5 minute rest before scooping the batter are the two keys to this recipe!

                  Ingredients

                  Instructions

                  1. Sift ingredients together into a glass jar and store in a cool, dry place for up to six months.
                  2. To use, stir in: 1 & ¼ cup soy milk ⅔ cup oil 1 tablespoon vanilla 1 teaspoon apple cider vinegar
                  3. Allow the batter to rest for 5 minutes before pouring into prepared pan and baking at 350°. See above for bake times.

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                    My 8th Annual Birthday Fundraiser for Grind for Life

                    grind for life bake and destroy

                    Yes, it has been a long time since I blogged. I started a new job, have been traveling a lot, and also, no one reads blogs anymore. Anyway, I’m back to tell you that once again, I’m fundraising for Grind for Life.

                    Shortcut: Donate Now!

                    For those of you who are new here, I’ve dedicated eight birthdays to fundraising for Grind for Life, a cancer non-profit started by skateboarder Mike Rogers, with a mission to help people with cancer. I ask my friends and family, and a lot of generous folks on the internet, to donate instead of buying me a birthday gift. Over the past several years we’re raised more than $16,000 together.

                    You can help by donating money, or if you’d rather donate a prize to encourage others to donate money you can do that too. Here’s how:

                    I’m asking all makers, crafters, business owners, artists, etc. to think about what you might be able to offer as a prize. I generally ask for things that can be shipped (U.S. addresses only), but if you offer a local service (baked goods, hair styling, tattoos, etc) I can do a special drawing for donors who live in your area. In addition to being a great person who helps a great cause, you will also be well-promoted across all of my social media channels.

                    Interested in donating a prize? Click here to fill out this form! (Feel free to contact me if you have questions about donating, but if you’re ready to offer something, please use the form because this is how I will keep track of what gets promoted!)

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