vegan scrapple on a breakfast sandwich - perfect for breakfast!

Vegan Scrapple

Vegan scrapple might appear to be an oxymoron, like “light butter,” or “jumbo shrimp,” or “bipartisan cooperation,” but for us, it makes perfect sense.

Sarah and I agreed that it had to be vegan-fied, and after many attempts, we’ve finally made a successful batch of vegan scrapple, complete with unsettling grayish hue and the strange creaminess that you might prefer not to think about in regular scrapple.

But it wasn’t easy. We have four oozing loaf puddles of failed attempts on the top shelf of our fridge now, and Sarah and I got so frustrated trying to get the finished texture right that we’ve coined the word “scrapplement” – all so you heroic vegans out there can enjoy this food that you likely hadn’t realized you missed.

On the other hand, if you’ve never had scrapple, then I will share with you the wisdom that should be shared with all first time scrapple eaters, vegan or not:

Yes, it is supposed to be that color.


Vegan Scrapple

vegan scrapple on a breakfast sandwich - perfect for breakfast!

The cooked texture of this scrapple is remarkably close to the original – crispy on the outside, salty and sage-y and creamy on the inside. There are only two major differences here: one is that the vegan version doesn’t smell like cat food, so we’re sorry for that(?), and the other is that the uncooked product is… well… unwieldy. You might have to reshape it a little in the pan, but that’s nothing a spatula can’t fix.

Tools:

  • 2 quart pot / pan
  • A blender
  • Bread loaf pan (8.5×4.5 or 9×5 inches)

Ingredients:

  • 1/2 large white or yellow onion, diced finely
  • 1 large stalk celery, diced finely
  • 1 package (8 oz.) cremini mushrooms, sliced
  • 3 cups of water
  • 1 and 1/2 cups stone ground cornmeal
  • 1 package extra firm tofu, cubed
  • 3 tbsp. vegetable shortening
  • 2 cups of Panko bread crumbs
  • 1 cup buckwheat flour
  • oil, for frying

Spices:

  • 1 tbsp. + 1 and 1/2 tsp. sage powder, or 2 tbsp. of fresh sage, minced finely
  • 2 tsp. black pepper
  • 1 tbsp. + 2 tsp. salt
  • 1 tsp. rosemary
  • 1 and 1/2 tsp. garlic powder
  • 2 tsp. onion powder
  • 3 tbsp. packed brown sugar

vegan scrapple - perfect for breakfast!

How to Put This in Your Mouth:

  1. In a large pot or pan (2 quart), sauté onion and celery in 1 tbsp. of oil on low heat until soft, about five minutes. Add mushrooms, cover, and cook for five more minutes until mushrooms are soft and about half their original size.

  2. Add the water and spices, and heat until simmering. Then, slowly whisk in the corn meal, stirring constantly. The mixture will get increasingly thicker until it reaches about the consistency of mashed potatoes. (Don’t worry about small lumps – it’s all going to get blended anyway.)

  3. Turn the heat off and let sit and cool for five minutes. Put half the mixture in the blender, add the tofu and vegetable shortening, and then add the rest of the mixture and blend until smooth. You will very likely have to scrape down the sides of the blender a few times.

  4.  Scrape the mixture into a large mixing bowl and, using a large wooden spoon or rubber spatula, stir in the Panko and buckwheat flour until thoroughly mixed. At this point the mixture should be thick enough to hold a shape on its own, sort of like cookie dough.

  5. Grease the loaf pan and scrape the mixture into it. Smooth the top, cover, and leave in the fridge overnight to let the flavors meld. The longer it sits, the better it’ll taste! And ta-da! Unmold it onto a cutting board, and you’ve succeeded in making this very appetizing gray jelly!vegan scrapple - yes, it's supposed to look like that, we promise.
  6. …Now, I’m so sure you want to dig in as is, but believe me, it’s much better when cooked. In a large non-stick frying pan, heat 2 tbsp. of oil over low heat – this needs a lot of oil in order to crisp up properly, and cooking it slowly allows the flour to cook inside the dough – I mean, scrapple. This is not a food to cook impatiently!

  7. Now, oil a knife, slice the scrapple, and fry in the hot pan for about 4 minutes on each side until crispy and browned. Like I said earlier, the scrapple is probably going to fold up on you or be otherwise unwieldy and annoying, but the good news is that scrapple wasn’t made to be pretty. Just reshape it in the pan by pressing down with the back of a spoon or a flat spatula.

vegan scrapple - perfect for breakfast!

And that’s it! Now put it on a sandwich, eat it by the fistful, or do whatever it is with scrapple that you would normally do.

vegan scrapple on a breakfast sandwich - perfect for breakfast!

vegan scrapple on a breakfast sandwich - perfect for breakfast!

Enjoy! And we know you will – even the mostly carnivorous Bread Smith approves.

vegan scrapple for breakfast - boy howdy it's gewd


Master List of Ingredients:

Tools:

  • 2 quart pot / pan
  • A blender

Ingredients:

  • 1/2 large onion, diced finely
  • 1 large stalk celery, diced finely
  • 1 package (8 oz.) cremini mushrooms, sliced
  • 3 cups of water
  • 1 and 1/2 cups stone ground cornmeal
  • 1 package extra firm tofu, cubed
  • 3 tbsp. vegetable shortening
  • 2 cups of Panko bread crumbs
  • 1 cup buckwheat flour
  • oil, for frying

Spices:

  • 1 tbsp. + 1 and 1/2 tsp. sage powder
  • 2 tsp. black pepper
  • 1 tbsp. + 2 tsp. salt
  • 1 tsp. rosemary
  • 1 and 1/2 tsp. garlic powder
  • 2 tsp. onion powder
  • 3 tbsp. brown sugar, packed

Step-by-Steps:

  1. In a large pot or pan (2 quart), sauté onion and celery in 1 tbsp. of oil on low heat until soft, about five minutes. Add mushrooms, cover, and cook for five more minutes until mushrooms are soft and about half their original size.

  2. Add the water and spices, and heat until simmering. Then, slowly whisk in the corn meal, stirring constantly. The mixture will get increasingly thicker until it reaches about the consistency of mashed potatoes. (Don’t worry about small lumps – it’s all going to get blended anyway.)

  3. Turn the heat off and let sit and cool for five minutes. Then, put half the mixture in the blender, add the tofu and vegetable shortening, and then add the rest of the mixture and blend until smooth. You will very likely have to scrape down the sides of the blender a few times.

  4.  Scrape the mixture into a large mixing bowl and, using a large wooden spoon or rubber spatula, stir in the Panko and buckwheat flour until thoroughly mixed. At this point the mixture should be thick enough to hold a shape on its own, sort of like cookie dough.

  5. Grease a 9×13 inch loaf pan and scrape mixture into it. Smooth the top, cover, and leave in the fridge overnight to let the flavors meld. The longer it sits, the better it’ll taste!
  6. In a large non-stick frying pan, heat 2 tbsp. of oil over low heat – this needs a lot of oil in order to crisp up properly, and cooking it slowly allows the flour to cook inside the dough – I mean, scrapple. This is not a food to cook impatiently!

  7. Now, oil a knife, slice the scrapple, and fry for about 4 minutes on each side until crispy and browned. The scrapple is probably going to fold up on you or be otherwise unwieldy and annoying, but the good news is that scrapple wasn’t made to be pretty. Just reshape it in the pan by pressing down with the back of a spoon or a flat spatula.

Enjoy!

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