Another Thanksgiving treat: my grandma’s scalloped pineapple recipe, veganized. This is basically a bread pudding, and it’s one of my favorite holiday foods. Preheat your oven to 350.
1/2 C margarine, 1 C sugar, 1/4 tsp cinnamon (I used a whole tsp, I love cinnamon)…
4 “eggs” – or in this case, Ener-G Egg Replacer equivalent to 4 eggs.
Add egg sub and beat on high for 1 – 2 minutes. The recipe says it’s supposed to get light and fluffy, but neither mine with egg replacer nor my dad’s with actual eggs became light or fluffy. It was just plain wet. BUT both turned out fine! (Oh, I almost forgot I even added 1/4 tsp Cream of Tartar to mine, it didn’t make a difference)
Add 2 cups cubed bread and a 13.5oz can of crushed pineapple, drained.
I also added a bit of gray salt, again for that egginess. Mix to blend.
Pour into a 1 1/2 quart casserole dish, or any small oven proof dish.
Bake approximately one hour, or until a knife inserted in the center comes out clean. Try not to eat it all at once!
1/2 C margarine
1 C sugar
1 tsp cinnamon (or to taste)
4 “eggs” using Ener-G Egg Replacer
Add 2 cups cubed bread
13.5oz can of crushed pineapple, drained
Optional: Dash or two of gray salt
Preheat oven to 350.
Cream margarine, sugar, and cinnamon. Add egg replacer and beat on high for one minute. Add bread and pineapple, and mix to combine.
Pour into greased 1 1/2 quart casserole dish, or any small baking dish. Bake for one hour, or until a knife inserted in the center comes out clean.