If you’ve ever had scrapple before—or even just heard whispers of this mysterious breakfast staple from the Mid-Atlantic—you know it’s a dish with deep roots and bold opinions. Traditionally made from pork scraps and cornmeal, scrapple has long been associated with hearty Pennsylvania Dutch recipes and down-home cooking. But what if you could enjoy that same crispy, savory goodness in a fully plant-based way? Say hello to Spiced Vegan Scrapple with Black Beans and Polenta, a soul-satisfying, high-protein dish that’s perfect for weekend brunch or a savory raw vegan dinner-style meal (yes, it’s that flexible). This vgan scrapple recipe channels the comforting nostalgia of a homemade scrapple recipe while aligning with today’s ethical and flavorful cooking.
Spiced Vegan Scrapple with Black Beans and Polenta
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Breakfast, Brunch, Main Course
Cuisine American
Medium saucepan For cooking the polenta base.
Mixing bowl To combine beans and spices.
Blender or food processor To puree the black beans into a paste.
Loaf pan or square baking dish To mold the scrapple for chilling and slicing.
Non-stick or cast iron skillet Essential for getting that crispy golden-brown crust.
Spatula or bench scraper Helps with flipping the delicate slices during cooking.
For the Vegan Scrapple Base
- 1 cup finely ground polenta not instant
- 1 ½ cups cooked black beans or canned, drained and rinsed
- 2 tablespoons nutritional yeast
- 1 tablespoon ground flaxseed
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground sage
- 1 tablespoon soy sauce or tamari
- 2 cups vegetable broth preferably low sodium
- 1 tablespoon olive oil optional, for pan-frying
- Salt and pepper to taste
Optional Add-Ins
- ¼ teaspoon cayenne pepper for heat
- ½ cup finely chopped sautéed mushrooms
- ½ apple shredded (a subtle nod to vegan apple recipes)
Step 1: Blend Your Beans
In a food processor or blender, pulse the black beans with soy sauce, nutritional yeast, flaxseed, and half the vegetable broth until you have a thick, cohesive paste. Don’t over-blend; you want some texture left.
Step 2: Cook the Base
In a saucepan, bring the remaining broth to a simmer. Slowly whisk in the polenta, stirring constantly to avoid lumps. Once it starts to thicken (about 3–4 minutes), stir in the bean mixture, spices, and any optional add-ins like mushrooms or shredded apple.
Continue to stir frequently over low heat for 10–12 minutes, or until the mixture pulls away from the sides and becomes dense.
Step 3: Mold and Chill
Spoon the mixture into a lightly greased loaf pan, smoothing the top. Let it cool slightly, then transfer to the fridge for at least 4 hours or overnight. This is crucial for firm slices that hold together during frying.
Step 4: Slice and Fry
Once fully chilled, remove the scrapple from the pan and slice into ½-inch thick pieces. Heat a skillet over medium heat with a drizzle of oil (or dry for an oil-free version). Fry each slice for 3–4 minutes per side, until deeply browned and crispy on the edges.
If you’ve been wondering “scrapple how to cook” in a way that gives maximum flavor with minimum fuss, this is it.
Perfect Pairings
1. Brunch Plate
This spiced vegan scrapple screams to be the centerpiece of a plant-based brunch. Pair it with sautéed garlic spinach (a great way to use up those vegan spinach recipes), avocado toast, and a citrus salad for a vibrant morning meal.
2. In a Wrap
Slide a hot slice into a warm tortilla with roasted peppers, vegan mayo, and some shredded greens for one of the best vegan wrap recipes you'll ever make.
3. Over a Casserole
Crumble the scrapple and layer it over a hearty vegan casserole recipe like a baked sweet potato and chickpea bake for a next-level crunch.
4. Stuffed in a Sandwich
Layer between crusty sourdough with vegan cheese and pickled onions for a satisfying vegan spam replacement sandwich.
5. Topped with Apple Chutney
Bring back the Pennsylvania Dutch vibe with a warm apple chutney—a subtle hat-tip to classic vegan apple recipes.
FAQs
1. What type of beans work best?
Black beans are ideal for this vegan scrapple recipe due to their density and earthy flavor. Pinto beans are a decent substitute, but they yield a slightly softer texture.
2. Can I use seitan instead of beans?
Yes, and it makes for an even “meatier” version. If you’re exploring how to make vegan seitan from scratch, you can fold cooked, shredded seitan into the base. Just be mindful of added salt.
3. Is this recipe freezer-friendly?
Absolutely. Slice and freeze individual pieces on parchment paper, then transfer to a bag. Reheat from frozen in a skillet—no need to thaw.
4. Can I bake it instead of frying?
Yes, though you’ll lose a bit of the crisp factor. Bake at 400°F on a greased or parchment-lined sheet for 20 minutes, flipping halfway through.
5. Does this taste like traditional scrapple?
It captures the spirit—earthy, savory, spiced—but in a much cleaner, plant-forward way. Think of it as a bridge between a pa Dutch food classic and today’s creative vegan brunch recipes.
