This delicious vegan taco cups appetizer is easy, fun, and made with wonton wrappers and your favorite vegan ground meat! Serve them up at a party, gathering, potluck, or as a snack for the family. They'll be the talk of the party, guaranteed. Ready, set, BAKE!
Author Michelle Cehn (Adapted from Dinner at the Zoo)
Ingredients
1package vegan beefy crumblessuch as Plant Boss, Gardein, Beyond Meat, Boca, or Lightlife
1tablespoonvegetable oil
1tablespoonminced garlicor jarred garlic
16.5-ounce candiced fire roasted tomatoesdrained well (squeeze water out)
24wonton wrappers
½cupvegan shredded cheese
½cupvegan sour cream
2green onionssliced, for garnish
3cherry tomatoesquartered, for garnish
Instructions
Preheat oven to 400 degrees F.
In a sauté pan, cook vegan meatless crumbles according to package instructions.
Once cooked, add garlic and drained fire roasted tomatoes and saute until there is no liquid left in the pan.
Lightly coat a 12-cup cupcake pan with vegetable oil. Place two wonton wrappers into the bottom of each pocket, shifting the top wonton layer slightly so the corners come up the sides of the cupcake tin and creates pretty taco cups. Spoon the cooked vegan meat mixture into each cup and top with a sprinkle of vegan cheese. Bake for 15 minutes or until wonton wrappers start to turn golden brown and vegan cheese becomes melty.
Remove from oven and add a dollop of vegan sour cream to each wonton cup. Top with green onions and a fresh tomato slice on each and enjoy!