Vegetarian Buffalo Tempeh Wonton Cups

Preheat your oven to 350 F. Lightly brush two 12-count mini-muffin tins with olive oil and set aside.

Gently press one wonton 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.

Remove from the oven. While the wontons are still warm, add a few blue cheese crumbles to the bottom of each cup. Set aside and allow to cool a bit.

When the cups are cool to the touch, gently pull them from the tins and set aside.

Add the remaining 1 tablespoon of olive oil into 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.

Add the Buffalo wing sauce into a bowl. Add the tempeh and toss to coat.

In another bowl, add the carrot, celery, and white parts of the green onions. Add the Ranch dressing and toss to coat.

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 remaining blue cheese crumbles over the top, and garnish with the green parts from the green onions.

Serve with extra Buffalo sauce and ranch dressing on the side, along with carrot and celery sticks.