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1
Preheat your oven to 350 F. Lightly brush two 12-count mini-muffin tins with olive oil and set aside.
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2
Gently press one wonton wrapper into each well, overlapping a bit as needed, to form a cup.
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3
Lightly brush the entire wrapper with olive oil.
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4
Bake for 6-7 minutes, or until the wrappers are lightly golden.
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5
Remove from the oven.
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6
While the wontons are still warm, add a few blue cheese crumbles to the bottom of each cup.
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7
Set aside and allow to cool a bit.
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8
When the cups are cool to the touch, gently pull them from the tins and set aside.
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9
Add the remaining 1 tablespoon of olive oil into a skillet over medium heat.
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10
When hot, add the tempeh cubes and cook for a few minutes, stirring, until they turn lightly golden.
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11
Remove from the heat.
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12
Add the Buffalo wing sauce into a bowl.
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13
Add the tempeh and toss to coat.
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14
In another bowl, add the carrot, celery, and white parts of the green onions.
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15
Add the Ranch dressing and toss to coat.
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16
Add a few cubes of the tempeh to each wonton cup.
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17
Top with a teaspoon (or a bit more) of the carrot-celery mixture.
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18
Sprinkle a few of the remaining blue cheese crumbles over the top, and garnish with the green parts from the green onions.
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19
Serve with extra Buffalo sauce and ranch dressing on the side, along with carrot and celery sticks.
