I usually use straight
up vegan margarine in cookies, but I tend to get questions about substitutions from folks who (understandably) aren't down with palm oil or hydrogenation.
Not exact matches
When all done serve with your favourite
vegan margarine and loads of warmed
up maple syrup - essential, of course; --RRB-
I ended
up changing from the suggested
vegan margarine to coconut oil and I only used 1/3 cup instead of 1/2 cup.
Repeat this for each of your slices, adding additional
margarine to skillet as needed, and serve everything
up with some additional
vegan margarine, cinnamon, maple syrup, and perhaps a pecan or two.
If you don't mind a few extra calories when serving it
up, spread your
vegan pumpkin bread with
vegan cream cheese, pumpkin butter or just a little bit of
vegan margarine or
vegan butter, or bake a double batch, and turn one loaf into a low - fat vegetarian pumpkin bread stuffing.