vegetarian tempeh cups

The weather has finally cooled down some.  Enough that the idea of turning on the oven doesn’t seem so outrageous.  This is an omnivorous recipe I modified in a pinch. The original recipe called for ground sausage, cheese and ranch dressing. I used Isa’s wonderful tempeh sausage crumbles recipe, vegan cheese slices and Annie’s Naturals Papaya Poppy Seed Dressing (it’s my all-time favoriate dressing!). Also added some chopped tomatoes… because I love tomatoes!

My biggest boo-boo is that I didn’t read the ingredient label for the Nasoya won ton wrappers; they’re not vegan since they contain eggs. I was disappointed that I didn’t read the label closely in the store. Can won ton wrappers be vegan? Can anyone share a vegan brand or recipe for the wrappers?

Overall, I thought this was a neat idea for vegetarian finger food. Really, almost anything could be stuffed in the won ton wrappers… lots of possibilities for fillings! If I make these again, I might skip the vegan cheese; it didn’t melt and the whole recipe would’ve tasted more “fresh” without it.

Vegetarian Tempeh Cups – Makes 12 “cups”

Isa’s Tempeh Sausage Crumbles
1 pkg. won ton wrappers
2 slices vegan cheese, chopped
1 tomato, chopped
1/2 c. salad dressing (I used Annie’s Naturals Papaya Poppy Seed)

Preheat oven to 350 degrees. Prepare the tempeh recipe while oven is preheating. Insert the won ton wrappers into the individual cavities of a muffin tin. Bake the won ton wrappers in the preheated oven for 5 minutes. Allow wrappers to cool when done. In the meantime, continue cooking the tempeh crumbles. When the tempeh is done, combine tempeh, cheese, tomato and dressing. Spoon into cooled won ton wrappers and bake for 10-15 minutes.