Buffalo Tempeh Wonton Cups

Buffalo Tempeh Wonton Cups make the perfect meatless appetizer anytime you’ve got people gathering at your place. Who doesn’t love a good Buffalo…anything! Cut up some extra celery and carrots and use them to dip into any extra sauce and enjoy.

The Super Bowl is around the corner, but my team, the Cleveland Browns, won’t be playing. So, for the big day, I’ll stick to the other things I enjoy – the commercials and the food!

Along with these flavorful wonton cups, I also love to have Edamame and Mushroom Pot Stickers on the table. They are, for sure, a crowd-pleaser!

When the time comes for the big game, I’ll be serving these two-bite, tasty vegetarian Buffalo Tempeh Wonton Cups as party food! This is a recipe I posted years ago, but I wanted to reprise it since I love it so much.

While fighting the crowd shopping at Trader Joe’s over the weekend, I picked up a few packages of their tempeh without having any particular recipe in mind. Tempeh is a bit more firm than tofu, and it also has more texture thanks to the added grains.

It’s great for so many recipes – think stir-fry or stews – and perfect for these Buffalo Tempeh Wonton Cups.

If tofu is your thing, you’ll deffffffinately want to try these Grilled Tofu Tostadas with Tomato-Mango Salsa. Ahhh! So good!

I like to serve these bite-sized babies with carrot and celery sticks (and some extra Buffalo sauce). I literally just read this article, “If You Eat Celery for a Week, This Might Happen to Your Body,” that my friend posted on Facebook.

I was thinking happy thoughts since I have a bunch of celery in the fridge. I’ve gotta say, I didn’t expect to see “mosquito repellent” as a benefit of celery. Guess we’ll have to wait until summer to see if it really works!

I haven’t seen this year’s stats, but the National Chicken Council predicted that, in 2018, football fans would eat 1.35 billion wings during Super Bowl weekend. That’s a lot of wings!

If you loooove your chicken wings, give my recipe for Pumpkin Butter Sriracha Baked Chicken Wings a try. They’re sweet and spicy, and really tasty! 

It’s nice to switch things up from time to time. So how about you DON’T wing it this year! These wonton cups make a fun and tasty snack (did I mention mmmm, mmmm Buffalo sauce?), whether you’re watching football or a movie.  

Make these Buffalo Tempeh Wonton Cups part of your snacking options. Your guests will love these vegetarian appetizers. 

Nutrition

Calories

1337 cal

Fat

91 g

Carbs

72 g

Protein

76 g

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Patricia Conte/Grab a Plate

Yields Serves 12

Buffalo Tempeh Wonton Cups

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5 based on 4 review(s)

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Ingredients

• 24 wonton wrappers
• 2 tablespoons olive oil, divided
• 8 ounces prepackaged tempeh (I used Trader Joe’s brand), cut into small cubes
• 1/3 cup shredded carrot
• 1/3 cup finely diced celery
• 5 green onions, white parts minced, and green parts chopped for garnish
• 1/4 cup Buffalo wing sauce
• 1/8 cup Ranch dressing, more to taste
• 3 ounces blue cheese crumbles

Instructions

1. Preheat your oven to 350 degrees F. Lightly brush 2 (12-count) mini muffin tins with olive oil and set aside.
2. Gently press one wrapper into each well, overlapping a bit as needed, to form a cup. Lightly brush the entire wrapper with olive oil. Bake for 6-7 minutes, or until the wrappers are lightly golden.
3. Remove from the oven. While the wontons are still warm, add a few blue cheese crumbles to the bottom of each cup. When the cups are cool to the touch, gently pull them from the tins and set aside.
4. Add the remaining 1 tablespoon of olive oil to a skillet over medium heat. When hot, add the tempeh cubes and cook for a few minutes, stirring, until they turn lightly golden. Remove from the heat.
5. Add the Buffalo wing sauce to a bowl. Add the tempeh and toss to coat.
6. In another bowl, add the carrot, celery, and white parts of the green onions. Add the Ranch dressing and toss to coat.
7. Add a few cubes of the tempeh to each wonton cup. Top with a teaspoon (or a bit more) of the carrot-celery mixture. Sprinkle a few of the blue cheese crumbles over the top, and garnish with the green parts from the green onions.
8. Serve with extra Buffalo sauce and Ranch dressing on the side, along with carrot and celery sticks.

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