What is scrapple you ask? It's a savory cornmeal slab of breakfast protein most often made with pork parts. Make no mistake; scrapple is delicious.
I've tried to make vegan scrapple in the past and it was good, but not something I'd really bother with on a day to day basis.
This time, fully inspired by not one, but TWO facebook friends dissin' a vegan scrapple article - (Now available in PA!) - I felt the need for a self-directed thrown down. In case you're wondering, I won. Quick and easy scrapple turned out freakin' fantastic. A little chewier in the middle than the original, but nice flavor and holds up well on toast with ketchup.
1 cup beans
1/2 cup water
1 heaping tsp sage
1 heaping tsp savory
1 heaping tsp thyme
2 tsp salt
pinch black pepper
1 cup cornmeal
1 cup vital wheat gluten
Blend together the beans, water, and spices. In a separate bowl mix cornmeal and gluten. Add the mix from the blender to the cornmeal and gluten and knead together. Form a ball and press into a square shape.
Then slice into 1/2 inch slices. Mine made seven slabs.
Fry until browned and flip. Approx five minutes each side.
Serve straight up with a scramble or pancakes, whatever you might have sausage or bacon with. I obviously like it on toast with ketchup.