In a large bowl, combine ground vegetarian beef, celery,cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into vegetarian meatballs. Heat olive oil in a large skillet over medium heat. Place vegetarian meatballs in skillet and cook until evenly brown, and vegetarian meat is no longer pink. Drain excess fat. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with vegetarian meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.Enjoy!
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