How To Have A Very Vegan Thanksgiving

The cooks are in their kitchens preparing food for a tasty Thanksgiving meal with turkey and all the trimmings. For nearly 30 years, local vegan expert Diane Waltner has left turkey off her menu. She's the organizer of the Vegetarian and Animal Rights Meetup groups in Wichita. Recently, Waltner welcomed KMUW’s Carla Eckels into her kitchen, where she was gathering items to prepare a popular vegan side dish. Ingredients 2 cans shoepeg (white) corn, drained 2 cans French-style green beans, drained 1 1/2 cups Imagine Creamy Broccoli soup 8 ounces Tofutti Better than Sour Cream 2 cups [8-ounce package] Daiya chedder-style shreds 1 box Back to Nature Classic Round vegan crackers 1 1/2 sticks Earth Balance nondairy margarine, plus additional for greasing the pan 1/2 cup slivered almonds Instructions Preheat oven to 350° F. Grease bottom of 13 x 9 inch casserole dish with margarine. Mix corn and green beans and spread evenly in dish. Mix broccoli soup, Better than Sour Cream, and Daiya shreds