Buffalo Jackfruit Wonton Cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

I was born into a football family. Being from Columbus means I came out of the womb bleeding scarlet and gray. Buckeyes or die. Every year for the better part of my life, my family has hosted multiple football watch parties and neighborhood get-togethers. And as much as we love watching football, the snack table tends to be the star of the show. Of the cornucopia of tasty treats laid out to feast on, dips of all sorts might just be the most popular snackage.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

Between hummuses and beer cheeses and onion dips, one of the most ubiquitous bowls of gooey goodness is buffalo chicken dip. But I have a confession. I have never had said spicy condiment. I became a vegetarian longgg before I came around to spicy foods so that Venn diagram just never overlapped. But now that I’m grown up and enjoy melting my face off with hot sauce from time to time, I can only imagine what I’m missing.

But imagine no more! After a couple less-than-great trials, I finally came up with a buffalo “chicken” dip that I like. And by like, I mean have been sneaking spoonfuls of it every time I walk past the fridge… Safe to say, I’m officially on the buffalo bandwagon.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

The fiery hot and silky smooth sauce that makes up the bulk of this recipe might just be one of the best things I’ve ever put in my mouth. Because it would be weird to dip my body into a vat of it, here are some of the ways I’m dreaming of using it…

  • As a dip of veggies
  • Coating noodles for a spicy mac & cheeze
  • Draped over a baked potato
  • Packed into a burrito
  • Topped with vegan cheese and baked into a bubbly dip
  • Slathered over nachos
  • Tossed with jackfruit and jammed into a muffin tin…

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

After Twin Dragon sent me an assortment of their 100% natural Asian wrappers, I’ve been dying to tuck some goodies into a wonton cup for a little bite-sized treat. And there’s no better time for finger food than at a football watch party, amiright?? I especially like that this recipe doesn’t require any skill or finesse, like folding and crimping and tucking. Just squish the vegan, non-GMO wrappers into the muffin tin holes ands you’re halfway there! P.S. You can purchase JSL Foods Twin Dragon products at your local: Albertsons, Shaw’s,
Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper’s, or Gelson’s !

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

We’re in the throws of football season and there’s no better time to start prepping your most super recipes for Super Bowl Sunday! February is right around the corner and trust me, you’re friends will devour Buffalo Jackfruit Wonton Cups before the final touchdown is called.

Buffalo Jackfruit Wonton Cups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20-24 cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

Ingredients

  • 20-24 Twin Dragon wonton wrappers
  • Vegan ranch dressing, + sliced green onions, for topping
  • Buffalo Sauce:
  • 1 cup cannellini beans, rinsed
  • 1½ cup cashews, soaked at least 2 hours or overnight
  • 2 Tbs. nutritional yeast
  • 2 tsp. apple cider vinegar
  • ½ cup non-dairy milk
  • ½ cup hot sauce
  • Jackfruit “Chicken”:
  • 1 14oz. can jackfruit in brine (NOT in syrup)
  • ½ yellow onion, thinly sliced
  • ½ cup vegan chicken broth (I use Edwards & Sons bullion cubes), or vegetable broth

Instructions

  1. Begin by preparing the jackfruit. Drain the liquid from the can, slice any hard bits off the large pieces, and chop them into smaller pieces. Use your fingers or a knife to “shred” the stringy part of the jackfruit. Place all pieces on a towel and pat to dry.
  2. In a large pan over medium-high heat, add a splash of oil or broth and onions. Sauté for 5 minutes, until softened. Add jackfruit to the pan and toss for a few minutes to dry further. Then add broth and sauté until most of the broth has been absorbed. Set aside to cool slightly.
  3. Meanwhile, prepare the sauce. Add all of the sauce ingredients to a blender and blend until completely smooth, one to two minutes, scraping down the sides as needed.
  4. Mix sauce with jackfruit and stir to combine.
  5. Preheat oven to 400F and lightly brush two muffin tins with oil or spray with baking spray. Place a wonton wrapper over one hole of the muffin tin and press down gently to fill the cavity, folding as needed. Repeat to line 20 cups but have a few wrappers ready in case you have extra filling.
  6. Use a spoon to place a heaping Tbs. of filling into each cup and lightly press down to smooth the top. Distribute all filling between cups but do not overfill.
  7. Bake cups for 12 minutes, rotating once, until corners are browned. Drizzle with ranch and sprinkle with green onions. Enjoy warm. Store leftovers in an airtight container and reheat in the oven until crisp.
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