Vegan Recipe Collection Over 800 Vegan Recipes

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1/4 cup cracker crumbs
1 tbsp melted margarine
Cook the cauliflower according to package directions. Drain and place in a greased 1 1/2 quart
casserole.
In a skillet over low heat melt 1 tbsp margarine. Add the flour, salt and pepper. Cook, stirring
constantly, until smooth. Gradually add the soy milk and stir constantly until the mixture thickens. Add the
soy cheese and stir until it melts. Spoon this sauce over the cauliflower.
In a small bowl, combine the cracker crumbs and 1 tbsp melted margarine. Sprinkle the mixture over the
cauliflower. Bake at 325F for 20 minutes or until thoroughly heated. Makes 4 – 6 servings.
Ginger’s Hawaiian Ginger Beets
1 13 ½ oz can pineapple tidbits
1/3 cup vinegar
1/3 cup water
1/3 cup sugar
4 tsp cornstarch
1/2 tsp salt
2 tbsp margarine
1/2 cup sliced onions
2 16oz jars whole beets, drained
2 tbsp chopped preserved ginger
Drain and reserve the syrup from the pineapple. In a bowl, combine the pineapple syrup, vinegar, water,
sugar, cornstarch and salt. Blend well. In a skillet melt the margarine and sauté the onion until tender.
Add the syrup mixture and cook, stirring constantly, until thick and clear. Add the beets and the ginger.
Simmer to blend the flavours, about 15 minutes. just before serving, add the pineapple tidbits and heat
through. Makes 6 servings.
Plan B Green Beans with Basil
3 cups fresh green beans (cut in 1 inch lengths)
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