This was a fun night: I made vegan veggie dumplings AND crab rangoon!
First I had to take a trip to the local asian food store and find some vegan wonton wrappers, which is easy enough.
For the first recipe I took one can of water chestnuts, 1/2 cup chopped carrots, 1/4 cup chopped celery, 1/4 cup cabbage, 2 TBsp soy sauce, and 1 TBsp sesame oil. This was all placed in the food processor and minced. Then I filled the wonton wrappers with this and curled them up, frying them in a little sesame oil before serving.
For the crab rangoon, this was a similar sort of food processor recipe. First I took a contained of vegan shrimp from the store:
I put all of these in the food processor, as well as 1/4 cup onion, 1 container tofutti cream cheese, 1/2 cup tofutti sour cream, 1 TBsp sugar, 2 TBsp garlic, 1 TBsp soy sauce, 1 tsp worcestersire sauce, and 1 TBsp ground ginger. Mince it all together and place in the wonton wrappers, then for this recipe you bake them at 350 for about 7-8 minutes (until browned).