How is vegetarianism good stewardship?

World Hunger
Jesus preached, “For I was hungry and you gave me food…as you did it to one of the least of these my brethren, you did it to me” (Matt. 25:35, 40 RSV). Yet, while tens of millions die annually from starvation-related causes and close to a billion suffer from malnutrition, 37% of the world’s harvested grain is fed to animals being raised for slaughter; in the United States, the figure is 66%.

Converting grains to meat wastes up to 90% of grains’ proteins, 96% of their calories, and all of their fiber. Since it generally takes far more grains to feed a meat eater, worldwide meat consumption greatly increases demand for grains. As demand grows, cost increases and the world’s poor become increasingly unable to afford food of any kind. It is ironic that vegetarians, who are often accused of caring more about animals than humans, encourage a diet that helps feed humans, not animals.

Your Health
The apostle Paul wrote that our bodies are temples of the Holy Spirit (1 Cor. 6:19), and it follows that we should care for our bodies as gifts from God. According to the American Dietetic Association’s comprehensive review of the scientific literature, vegetarian diets are associated with a reduced risk for obesity, heart disease, high blood pressure, diabetes mellitus, colon cancer, lung cancer, and kidney disease. In contrast to the predominantly plant-based Mediterranean diet that Jesus ate, modern Western diets (heavily laden with animal products) put people at risk.

For example, pesticides and dioxins, which become concentrated in animal fat, are consumed by meat eaters and may increase the risk for cancer. People who eat lots of fish often develop dangerous blood mercury levels. Because farmed animals are bred to grow quickly and given little exercise, their flesh is typically high in saturated fats, which elevate meat eaters’ cholesterol levels, increasing the risk for heart disease.

Farmed animals are often given hormones to stimulate excessive muscle development—a practice which causes harm to human health, as well as painful lameness in the animals. The routine use of antibiotics to prevent infections in crowded, stressed animals promotes dangerous antibiotic resistance among bacteria. Furthermore, high-speed slaughterhouse operations predispose meat to bacterial contamination.

In 1999, the CDC estimated that food poisoning sickens about 76 million Americans annually and kills about 5,000. A year later, the CDC found that about 86% of reported food poisoning outbreaks derive from animal food sources. Cooking meat can kill bacteria, but it also generates cancer-causing heterocyclic amines.

The Earth
In Genesis 2:15, God instructed Adam to “till” and “keep” the Garden of Eden, and by analogy we may see caring for God’s Creation as our sacred task. The typical meat eater’s diet can easily consume up to 14 times more water and 20 times more energy than that of a vegetarian. Indeed, current use of land, water, and energy is not sustainable; resource depletion threatens to cause hardships for humankind this century. Already, 40% of the world’s agricultural lands are seriously degraded.

Animal Welfare
Jesus said that God feeds the birds of the air (Matt. 6:26) and does not forget sparrows (Luke 12:6). The Bible forbids inhumane slaughter or cruelty towards beasts of burden (Exod. 23:5; Deut. 22:6–7, 25:4). Yet, in the United States, virtually all animal-derived foods are obtained through intensive “factory farming” and the slaughter of nearly ten billion animals each year (over a million per hour). These animals suffer greatly from stressful crowding, barren environments that frustrate their instinctive drives, amputations without anesthesia (including debeaking, dehorning, tail docking, and castration), and other painful procedures (Bernard Rollin, Ph.D., Farm Animal Welfare).

Slaughter typically involves terror and, often, great pain (Gail Eisnitz, Slaughterhouse). Illustrating the industry’s callousness, animals too sick to walk are painfully dragged to slaughter rather than humanely euthanized. Typical of the industry’s attitude, John Byrnes wrote, “Forget the pig is an animal. Treat him just like a machine in a factory” (Hog Farm Management).

Does the Bible support vegetarianism?

The Bible depicts vegetarianism as God’s ideal, and the diet conforms to the central biblical principle of stewardship. In Eden, God found everything “very good” immediately after giving both humans and animals a vegetarian diet (Gen. 1:29–31). Several prophecies, such as Isaiah 11:6–9, foresee a return to this vegetarian world, where the wolf, lamb, lion, cow, bear, snake, and little child all coexist peacefully. Christian vegetarians believe we should strive towards the harmonious world Isaiah envisioned—to try to live in accordance with the prayer that Jesus taught us, “Thy kingdom come, Thy will be done, On earth as it is in heaven” (Matt. 6:10).

Didn’t God put animals here for our use?

Adam’s “dominion” over animals (Gen. 1:26, 28), we believe, conveys sacred stewardship, since God immediately afterward prescribed a vegetarian diet (Gen. 1:29–30) in a world God found “very good” (1:31). 

God endowed pigs, cattle, sheep, and all farmed animals with their own desires and needs, which is apparent when these animals are given an opportunity to enjoy life. For example, pigs are curious, social, and more intelligent than cats or dogs. Pigs can even play some video games better than monkeys. Similarly, chickens enjoy one another’s company and like to play, dust bathe, and forage for food. Jesus compared his love for us to a hen’s love for her chicks (Luke 13:34).

Why did God give Noah permission to eat meat (Gen. 9:2–4)?

All plants were destroyed by the Flood, giving Noah few food choices. Importantly, this passage does not command meat eating, nor does it say that meat eating is God’s highest ideal. Biblical scholars have suggested that meat eating may have been a concession to human weakness. Indeed, humankind’s general violence and wickedness prompted the Flood (Gen. 6:5, 13). In biblical times as now, people are encouraged to live according to God’s highest ideals. Jesus said, “[B]e perfect, as your heavenly Father is perfect” (Matt. 5:48; cf. John 14:12).

Does God care for animals?

Proverbs 12:10 teaches, “A righteous man has regard for the life of his beast,” and Psalms 145:9 reminds us that “The Lord is good to all, and his compassion is over all that he has made.”

The Bible describes God’s concern for animals repeatedly (Matt. 10:29, 12:11–12, 18:12–14) and forbids cruelty (Deut. 22:10, 25:4). Importantly, five times after the Flood, God made a covenant with animals as well as with humans. All creatures share in the Sabbath rest (Exod. 20:10; Deut. 5:14). The Bible describes animals praising God (Ps. 148:7–10, 150:6), shows animals present in eternity (Isa. 65:25; Rev. 5:13), and affirms that God preserves animals (Ps. 36:6; Eph. 1:10; Col. 1:20). Animals and humans look to God for sustenance (Ps. 104:27–31, 147:9; Matt. 6:26; Luke 12:6) and deliverance (Jon. 3:7–9; Rom. 8:18–23).

Does vegetarianism equate human and animal life?

Vegetarianism simply reflects respect for Creation—the diet benefits humans, animals, and the environment. Jesus said, “Are not five sparrows sold for two pennies? And not one of them is forgotten before God.… Fear not; you are of more value than many sparrows” (Luke 12:6–7). This passage relates that, although God values humans more than animals, God remains concerned about all creatures. Indeed, God’s covenant in Genesis 9, in all five instances, is with all flesh, not just human.

What about animal sacrifices?

The Bible relates that God accepted animal sacrifices. However, several later prophets objected to sacrifice, emphasizing that God prefers righteousness. Animal sacrifices are not required or even desired now, for at least two reasons. First, Paul encouraged self-sacrifice, writing, “[P]resent your bodies as a living sacrifice, holy and acceptable to God, which is your spiritual worship” (Rom. 12:1). Second, Jesus’ death affirm that, because of him, animal sacrifice is no longer necessary. Christians, being new creations in Christ, may model Christ by choosing a loving relationship with all Creation. Indeed, Jesus twice quoted Hosea (6:6), saying, “I desire mercy and not sacrifice” (Matt. 9:13, 12:7).

Didn’t Jesus eat meat?

Luke 24:43 describes Jesus eating fish after the Resurrection. We know that on the Passover, Jesus would have eaten lamb. So, Jesus did consume meat, although certainly not with the frequency that those today do so. Plus, with all the health risks and lax factory farming practices today, makes a meat based diet very undesirable.
We are blessed with a wide range of healthful, tasty, convenient plant foods, much like in Eden. Jesus, who likened himself to a good shepherd, would almost certainly oppose modern factory farming, and he would likely choose to be a vegetarian today.

What about Acts 10:13, 11:7, in which Peter is instructed to “kill and eat” all creatures?

Reading on, one finds that this passage is not a literal instruction to consume flesh. Peter, pondering this vision’s meaning, concluded that he should preach the Gospel to the Gentiles (Acts 10:28, 11:18). However one interprets this passage, it does not recommend that we consume meat today.

What about 1 Timothy 4:4, which says that “everything created by God is good”?

Nearly 2,000 years ago, Paul condoned eating all foods received thankfully (see also 1 Cor. 10:25). However, modern animal agriculture is a human creation, and it harms humans, animals, and the earth. While we should thank God for our ability to enjoy food, we may also thank God for providing tasty vegetarian options. Indeed, many Christian vegetarians see each meal as a prayerful reminder of God’s grace and goodness. Each vegetarian meal reminds them of Isaiah’s prophecy that all Creation will live harmoniously at the end of time, as in Eden.

Are vegetarians “weak in faith” (Rom. 14:1)?

Paul wrote to the Romans that “the weak man eats only vegetables” (14:2). At that time, Jews were banned from Rome, and a kosher butcher would have been arrested. Unable to obtain kosher meat, many Jews abstained from meat altogether, for fear of eating meat that had been offered to a pagan god. Paul maintained that eating meat, even if offered to idols, was not a spiritual concern, which the “weak” failed to appreciate. Paul said that meat eaters should not condemn those who abstain, and vice versa (14:3), but this does not make all meat eating ethically neutral. Since the diet causes unnecessary suffering, vegetarian Christians suggest that meat is not a merciful choice.

Is eating meat sinful?

By biblical criteria, eating meat is not inherently sinful. Throughout history, some people may have needed meat for nourishment. However, the Bible encourages us to live according to God’s highest ideals. James recognized this when he wrote, “Whoever knows what is right to do and fails to do it, for him it is sin” (James 4:17).

Have non vegetarian Christian leaders been immoral?

We don’t judge those who may have eaten meat, owned slaves, or done other things that we believe are not God’s highest ideals for humankind. We simply do the best we can to express Christ’s love, compassion, and peace. Throughout history and today, many people have unintentionally harmed others while showing great love and compassion in other ways.

Don’t laws ensure the welfare of farmed animals?

In some countries, including the United States, standard procedures on farms are specifically exempted from all humane legislation, regardless of the pain and suffering they cause. Practices such as bodily mutilations, which would warrant felony animal cruelty charges if done to a dog or cat, are perfectly legal when done to a pig or chicken. At the slaughterhouse, “humane slaughter” laws are weak and poorly enforced for pigs, cattle, and sheep; the slaughter of birds is completely exempt. We support efforts to improve conditions on farms, but for many reasons, including our desire not to pay others to do things we would not do ourselves, we feel compelled to be vegetarians.

What would happen to those whose livelihoods depend on animal agriculture?

The transition to a vegetarian world, if it happens, will occur slowly enough that few, if any, will be adversely affected—they will simply take different jobs.

Since animals eat each other, what’s wrong with humans eating animals?

Christians are not called to follow the law of the jungle (where “might makes right”), but to follow Christ—to be compassionate, merciful, and respectful of God’s Creation.

Are humans naturally predators and therefore carnivores?

While humans can digest flesh, and it is likely that our ancestors did consume small amounts of meat, our anatomy much more strongly resembles that of plant-eating creatures. For example: like plant eaters (but unlike meat eaters), our colons are long and complex (not simple and short); our intestines are 10–11 times longer than our bodies (not 3–6 times longer); our saliva contains digestive enzymes (unlike carnivores); and our teeth resemble those of plant eaters—for instance, our canines are short and blunt (not long, sharp, and curved).

The millions of healthy vegetarians (who tend to outlive nonvegetarians) demonstrate that it is not necessary or even desirable to eat meat.

How do Christian vegetarians celebrate holidays?

God Ordained holidays can be celebrated fully and joyfully without consuming animals. Numerous cookbooks offer tasty vegetarian meals, from quick and easy to complex and elegant.

What if I don’t think vegetarianism should be a priority?

Adopting a healthy vegetarian diet requires little extra time or commitment and can improve one’s sense of well-being. Anyone can choose the diet while continuing to work on the same issues as before.

What can I do to help?

Since Christians strive to follow Christ’s example of love and compassion, we prefer that our diets not hurt animals, squander resources, or harm our bodies. We need to show fellow Christians, in a loving and compassionate way, that nonanimal foods are tasty, convenient, and nutritious. 

Vegetarian Nutrition

Like all diets, vegetarian diets require appropriate planning for optimal nutrition. The following nutrients are those that people most often have questions about or that need some specific attention in pure vegetarian diets (i.e., diets that exclude all animal-derived products).

Protein
Vegetarians should eat 0.4 g of protein per day for every pound of healthy body weight. If vegetarians consume adequate calories and a variety of foods each day, they should get enough protein. One need not combine foods at each meal to get “complete protein.”

Some High-Protein Plant Foods
Serving Protein (g)
Tofu 1/2 cup 10–20
Veggie dog/burger 1 6–18
Soybeans* 1/2 cup 14.3
Textured soy protein 1/2 cup 11
Soymilk 1 cup 5–10
Lentils* 1/2 cup 8.9
Peanut butter 2 Tbsp. 8.0
Chickpeas* 1/2 cup 7.5
Sunflower seeds 2 Tbsp. 5.0
Brown rice 1 cup 4.9
*Cooked

Calcium
Adequate Intakes (set by the National Academy of Sciences) are 1,200 mg (over age 50), 1,000 mg (ages 19–50), 1,300 mg (ages 9–18), 800 mg (ages 4–8), and 500 mg (ages 1–3).

Some High-Calcium Plant Foods
Serving Ca (mg)
Orange juice, fortified 1 cup 250–300
Soymilk, fortified 1 cup 200–300
Blackstrap molasses 1 Tbsp. 187
Collard greens* 1/2 cup 178
Figs, dried 6 165
Navy beans* 1/2 cup 64
Almonds 2 Tbsp. 50
Broccoli* 1/2 cup 50
Kale* 1/2 cup 47
*Cooked

Iron
Recommended Daily Allowance (RDA) for men and postmenopausal women is 8 mg, and 18 mg for premenopausal women. Iron deficiency anemia is a serious condition, from which vegetarians are no more likely to suffer than nonvegetarians. Iron from plants is generally not absorbed as well as iron from meat, but vitamin C enhances iron absorption (if eaten at the same meal), and pure vegetarians tend to have high intakes of iron and vitamin C.

Some High-Iron Plant Foods
Serving Iron (mg)
Grape-Nuts 1/2 cup 16.2
Bran flakes 1 cup 11
Soybeans* 1/2 cup 4.4
Blackstrap molasses 1 Tbsp. 3.3
Pumpkin seeds 2 Tbsp. 2.5
Chickpeas* 1/2 cup 2.4
Pinto beans* 1/2 cup 2.2
Apricots, dried 1/4 cup 1.5
Spinach* 1/2 cup 1.5
Raisins 1/4 cup 1.1
*Cooked

Zinc
RDA is 11 mg for adult men, and 8 mg for adult women. In some pure vegetarian diets, zinc may be lower than recommended; however, pure vegetarians do not show deficiency symptoms any more than do nonvegetarians. Sources of zinc include beans, corn, peas, cashews, peanuts, peanut butter, pumpkin seeds, and sunflower seeds; cereals are often fortified with zinc. Foods high in protein and zinc, such as legumes and nuts, are good choices because protein increases zinc absorption. The leavening of bread (most bread is leavened) and fermenting of soyfoods (tempeh and miso) also enhance zinc absorption.

Vitamin D
Vitamin D is produced by sunshine on bare skin (without sunscreen). Light-skinned people need 10–15 minutes of sunshine on their hands and face, 2–3 times/week. Dark-skinned people need up to 6 times this amount. People in cold or cloudy climates should meet needs through fortified foods or supplements. The bone density of pure vegetarians living in northern climates has been shown to increase from a supplement of 5 mcg/day.

Vitamin B12
Vitamin B12 prevents permanent nerve damage (e.g., blindness, deafness, and dementia), keeps the digestive system healthy, and reduces the risk of heart disease by lowering homocysteine levels. Deficiency symptoms sometimes include fatigue, and tingling in the hands or feet. No unfortified plant foods (including seaweeds and tempeh) are reliable sources of vitamin B12. Pure vegetarians should get 3 mcg/day through fortified foods, or at least 10 mcg/day through a supplement. Those who do are likely to have an even better B12 level than many nonvegetarians who do not supplement. B12 intake is especially critical during pregnancy, lactation, childhood, and old age.

Fats
Higher fat foods like nuts and seeds (and their butters), avocados, and small amounts of vegetable oils (especially canola and olive) should be part of a healthy diet. These foods are particularly important for meeting children’s calorie needs.

Vegetarians should include a daily source of linolenic acid (the omega-3 essential fatty acid). A large body of scientific evidence shows that omega-3 fatty acids have anti-blood-clotting, anti-inflammatory, and cholesterol-lowering properties. Vegetarians are recommended to get about 2.2 g for a 2,000 calorie/day diet. Linolenic acid is in walnuts (1.9 g/oz.), tofu and soybeans (.8–1.0 g/cup), canola oil (1.6 g/Tbsp.), ground flaxseeds (2.1 g/Tbsp.), and flaxseed oil (2.5 g/tsp.). Pure vegetarians can most easily obtain omega-3 fats by eating 1 tsp. of flaxseed oil per day (do not exceed 2 tsp./day). Flaxseed oil, sold in many natural food and grocery stores, should be kept refrigerated; it may be added to warm food, but cooking will damage the linolenic acid.

Iodine
Since the amount of iodine in plant foods varies considerably, pure vegetarians should take a modest iodine supplement of about 75 to 150 mcg (or a multivitamin containing this amount) every few days.

Recommended Daily Intakes for Pure Vegetarian Adults
Upper limita
Calcium 1,000–1,300 mg 2,500 mg
Vitamin B12 3–100 mcgb None
Vitamin D 5–15 mcg 50 mcg
(200–600 IU) (2,000 IU)
Iodine 75–150 mcgc 1,100 mcg
Omega-3 fats 2.2–3.3 gd Unknown

Note: Please see “Staying a Healthy Vegan” (SHV) at www.VeganOutreach.org/health for the needs of other age groups and for more information on all of the topics in this section.
a Could be harmful in amounts exceeding upper limit.
b mcg = microgram = µg.
c One 75–150 mcg iodine tablet every few days will generally meet needs.
d Most easily obtained through 1 tsp. of flaxseed oil. See SHV for additional sources.

What To Eat?

When changing your diet, it may take time to explore new foods and develop a routine. There are many different products from which to choose—keep experimenting to find your personal favorites.

You can generally shop for vegetarian foods at supermarkets, natural food stores, and co-ops. Vegetarian selections are usually offered at Chinese, Indian, Italian, Mexican, Middle Eastern, Thai, and other ethnic restaurants, as well as many chains, such as Papa John’s, Pizza Hut, Subway, and Taco Bell—just ask!

Some simple meal ideas:

Breakfast

Pancakes
Soy yogurt
Fruit smoothie
Bagel or toast with jelly
Oatmeal or other hot cereal
Cereal or granola with nondairy milk

Lunch/Dinner

Vegetarian hot dog
Baked tempeh or tofu sandwich
Mock lunchmeat sandwich
Peanut butter and jelly
Grain or soy burger
Seitan casserole
Bean burrito
Tofu lasagna
Pasta and tomato sauce
Soup or chili (over pasta or rice)
Tofu, tempeh, or seitan stir-fry
Baked, mashed, or fried potatoes

Snacks/Dessert

Pie, cookies, cake, or nondairy ice cream
Raisins, dried figs, or dried apricots
Peanuts, almonds, or walnuts
Banana, apple, or orange
Pretzels or popcorn
Chips and salsa
Trail mix
Clif Bar

Substitution Guide

You can continue to prepare your favorite dishes and avoid animal products by making simple substitutions:

Dairy
Use milks, cheeses, creams, yogurts, and frozen desserts made from soy, rice, or nuts. Nutritional yeast adds a cheesy flavor to foods. Replace butter with margarine.

Eggs
In baking recipes, use powdered egg substitutes, such as Ener-G Egg Replacer (sold at health food stores), or replace each egg with half a banana, or 1 heavy tsp. of soy flour or cornstarch plus 2 Tbsp. water.

Meat
Use textured vegetable protein (TVP), seitan, or other mock meats, such as Morningstar Farms Ground Meatless.

Vegetarian Recipes

Corn and Wild Rice Salad

1 1/2 cups uncooked wild rice blend
2 cups fresh or frozen corn kernels
1 cup finely chopped celery
3/4 cup shredded carrot
3/4 cup dried cranberries or cherries
2/3 cup sunflower seeds or toasted unsalted pumpkin seed kernels
1/2 cup finely chopped red onion
1/4 raspberry vinegar or raspberry vinaigrette salad dressing
1 Tbsp. olive oil (less if using salad dressing)
1 Tbsp. soy sauce (may use low-sodium)
1 tsp. grated orange peel
1/2 tsp. Pepper

Cook rice according to package directions, omitting salt and fat. Set aside and cool. Combine the cooked rice, corn, and remaining ingredients in a bowl. Cover the salad and chill. Makes 8 one cup servings.

Curried Garbanzo Beans

1 large onion, chopped
1/2 cup vegetable broth
2 (15 1/2–19 oz.) cans garbanzo beans (chickpeas), drained and partially mashed
1 tsp. curry powder, or to taste
1 tsp. coriander, or to taste
1 tsp. cumin, or to taste
3 oz. mango chutney, or to taste
2 (15 1/2–19 oz.) cans diced tomatoes

Sauté onions in the vegetable broth. Add beans, spices, chutney, and tomatoes, mixing well. Serve over brown rice or pasta.

Hoisin and Black Bean Stir-Fry

1/4 cup hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1/4 tsp. red-pepper flakes
1 Tbsp. peanut oil
2 Tbsp. chopped fresh ginger
2 cloves garlic, minced
2 cups thinly sliced carrots
1/2 cup vegetable stock
1 green pepper, cut into strips
1 yellow squash, thinly sliced
1 cup snow peas
1 1/2 cups canned black beans, rinsed and drained
1/2 cup sliced water chestnuts
3 cups cooked rice, hot

Combine hoisin sauce, soy sauce, vinegar, sesame oil, and pepper flakes; set aside. In a wok or large nonstick frying pan over medium-high heat, warm the peanut oil. Add the ginger and garlic; stir-fry for 1 minute. Add the carrots; stir-fry for 3–4 minutes, or until just tender. Add the stock; cook for 2–3 minutes, or until the liquid has evaporated. Add the green peppers, squash and snow peas; stir-fry 4–5 minutes, or until just tender. Stir in the beans, water chestnuts, and hoisin sauce mixture; stir-fry for 2 minutes, or until heated through. Serve over rice. Makes 4 servings.

Hearty Lentil-Barley Soup

3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup margarine
6 cups water
1 (28 oz.) can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 cup thinly sliced carrots
1 cup shredded soy (Swiss) cheese
1 loaf bread

In a 4-quart Dutch oven, cook onion, celery, and garlic in hot margarine until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls, top with cheese, and serve with thick slices of bread. Makes 5 servings.

Quick Chili

1/2 cup boiling water
1/2 cup textured vegetable protein
1 onion, chopped
1 green bell pepper, diced
2 large garlic cloves, minced
1/2 cup water or vegetable stock
2 (15 oz.) cans pinto beans
1 (15 oz.) can tomato sauce
1 cup fresh or frozen corn
1–2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. cayenne (more for spicier chili)

Pour the boiling water over the textured vegetable protein and let stand until softened. Braise the onion, bell pepper, and garlic in water (or vegetable stock) until the onion is soft, then add the remaining ingredients, including the textured vegetable protein. Simmer at least 30 minutes. Makes 8 servings.

Autumn Frosted Caramel Apple Cake

Caramel Frosting:
2 Tbsp. soy margarine
1 cup packed brown sugar
1/4 tsp. salt (adjust if needed)
1/4 cup soymilk
2 cups powdered sugar
1 tsp. vanilla extract

Apple Cake:
2 cups unpeeled, cored, and chopped organic Granny Smith or other sour apples
1 cup sugar
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 ripe pear, puréed or 1/4 cup applesauce
2 Tbsp. canola oil
1 1/2 Tbsp. egg replacer (equivalent of 1 egg)
1/4–1/2 cup chopped nuts
1/4 cup flaked coconut

In a pan, melt margarine, then add brown sugar, salt, and soymilk. Boil on low heat for 2 minutes, stirring constantly. Remove from heat and let cool. Then add powdered sugar and vanilla, beat well, and set aside.

Preheat oven to 325°F. Grease and flour a 9" round cake pan; set aside. Mix apples and sugar and let stand, stirring occasionally to make a syrup. Sift flour, soda, and salt and add to apples. Add remaining ingredients and combine well. Transfer batter to prepared pan and bake for 40–45 minutes. Cool and frost with caramel frosting.

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