Pennsylvania Dutch Vegan Scrapple

I’ve transformed Pennsylvania Dutch scrapple into a hearty vegan version, drawing from its 17th-century German immigrant roots in Pennsylvania. I use 2 cups of cornmeal and 1 cup of wheat gluten, plus nutritional yeast, salt, and pepper for that savory, nutty flavor. It’s simple: I mix everything with simmering vegetable broth and onions, chill the dough, then fry the slices until crispy. You’ll uncover the full steps, tips, and tools just below.

History

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Pennsylvania Dutch scrapple originated in the 17th and 18th centuries among German immigrants settling in Pennsylvania, who created it as a resourceful way to use pork scraps mixed with cornmeal, reflecting their cultural emphasis on frugal, hearty farm cooking.

Regional variations across Pennsylvania and nearby states often incorporate local spices or grains, signifying adaptations that highlight the dish’s evolution and enduring appeal in Mid-Atlantic cuisine.

Traditionally, scrapple is served for breakfast, alongside eggs or in sandwiches, and features prominently in rural community events or family meals, symbolizing the Pennsylvania Dutch heritage of practicality and community sustenance.

Ingredients

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• Alright, let’s start with the heart of this vegan twist: 2 cups of cornmeal. You know, that golden grain that’s like the unsung hero of breakfast foods, soaking up all the flavors and giving your scrapple that hearty, stick-to-your-ribs texture – ever wonder how something so simple can make a meal feel so satisfying?
• Next up, 1 cup of essential wheat gluten – oh, what a sneaky substitute it is. This stuff steps in for the traditional meat, offering a chewy, protein-packed base that pretends it’s the real deal, all while keeping things plant-based and, let’s face it, a tad more forgiving on the waistline if you’re watching those portions.
• Don’t overlook 1 tablespoon of nutritional yeast, my friend. It’s that flaky wonder that adds a nutty, almost cheesy vibe to the mix, turning your vegan scrapple into something downright irresistible – have you ever tried it and thought, wait, is this supposed to be this flavorful?
• A solid 1 teaspoon of salt, because every dish needs that trusty sidekick. It pulls all the tastes together without overwhelming them, like the quiet friend who makes sure the party’s just right, enhancing everything from the spices to the broth in one fell swoop.
• Half a teaspoon of black pepper, for that gentle kick we all secretly crave. Picture it as the spice that whispers rather than shouts, adding a layer of warmth and depth that keeps things interesting, especially on those days when your taste buds are playing hard to get.
• Just a quarter teaspoon of cayenne pepper – talk about a little spice with big personality. It sneaks in that subtle heat, making your scrapple dance on the tongue, and who could resist pondering if this is the secret to turning a simple meal into a memorable one?
• Four cups of vegetable broth, the liquid gold that ties it all together. This is where the magic happens, infusing moisture and savoriness into every bite, like a cozy blanket for your ingredients – imagine it as the broth that says, hey, let’s make this vegan version feel just as soulful as the original.
• Two tablespoons of oil for frying, because what’s a good scrapple without that crispy edge? Whether it’s olive or vegetable oil, it gives you that golden-brown finish that makes your heart skip a beat, and it’s the kind of detail that turns cooking from a chore into, well, a fun experiment gone right.
• One finely chopped onion, adding that sweet, punchy layer we can’t live without. It’s the flavor booster that brings a touch of earthiness and zing, making you pause and think, how does something so humble elevate the whole dish like this?
• Two minced cloves of garlic, the aromatic whisperer of the kitchen. This little duo packs a flavorful wallop, weaving in that classic savory note that makes everything smell amazing and taste even better, almost like it’s sharing family secrets.
• One teaspoon of sage, for that herbaceous hug that nods to tradition. It brings a woodsy, comforting essence to your scrapple, perfect for evoking those rustic vibes without the fuss – ever consider how a single herb can make a recipe feel so timeless?
• One teaspoon of thyme, the subtle green that adds layers of intrigue. It’s like the thoughtful addition that rounds out the flavors, offering a fresh, earthy undertone that keeps things balanced and, dare I say, a bit poetic in the pan.
• Half a teaspoon of nutmeg, for a warm, unexpected twist that surprises the palate. This spice sneaks in a hint of sweetness and depth, turning your vegan scrapple into something sophisticated yet approachable – it’s that playful element that makes you smile and think, why didn’t I try this sooner?
• And for the fun extras, like sliced tomatoes, a dash of hot sauce, or an extra sprinkle of cayenne if you’re feeling bold. These are the optional flair that can amp up the excitement, letting you customize your plate – after all, who says scrapple has to be straightforward when you can add a little personality to the party?

Cooking Steps

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Alright, let’s jump into turning those ingredients into a hearty vegan scrapple that could almost fool your grandma – imagine mixing up a batch that feels like a warm hug on a plate, all without the fuss.

First things first, grab your 2 cups of cornmeal, 1 cup of essential wheat gluten, 1 tablespoon of nutritional yeast, 1 teaspoon of salt, half a teaspoon of black pepper, and that quarter teaspoon of cayenne pepper, then mix them together in a large bowl.

This step is like building the foundation of a house, where everything needs to blend just right for that satisfying chew and subtle spice, you know?

Now, for the real action, heat up four cups of vegetable broth in a pot over medium heat until it simmers gently – think of it as inviting all those flavors to a party.

Stir in your finely chopped onion and let it cook for about 5 minutes until it softens, adding that sweet punch without overwhelming the mix.

Once that’s done, pour the broth mixture into your dry ingredients bowl, stirring everything into a thick dough that holds together like a good team – oh, and if it feels a bit sticky, that’s normal, just pat yourself on the back for getting this far.

1. Shape and chill: Press the dough into a loaf pan, cover it, and pop it in the fridge for at least 2 hours – or overnight if you’re the patient type – to firm up that texture we all chase.
2. Slice and fry: Cut the chilled loaf into half-inch slices, then heat 2 tablespoons of oil in a skillet over medium heat, frying each slice for 3-4 minutes per side until they’re golden and crispy.
3. Serve it up: Let those slices cool for a minute, then plate them with your favorite sides, wondering if this vegan version might just steal the show at breakfast.

There you have it, a straightforward path to scrapple success that keeps things light-hearted and delicious, even if mixing dough sometimes feels like wrangling a playful puppy in the kitchen.

Tips and Variations

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If you’re tweaking this Pennsylvania Dutch vegan scrapple recipe, here’s a handy tip: experiment with those optional additions to make it your own, like layering on sliced tomatoes for a juicy, fresh contrast that brightens up the earthy flavors, or drizzling hot sauce over the slices right before serving to amp up that spicy edge without turning your breakfast into a fire drill.

Ever wonder how a little extra cayenne could transform things? Well, just sprinkle in another quarter teaspoon if you’re chasing more heat, but go slow, because sometimes even the best intentions lead to a plate that’s playfully feisty, leaving you chuckling at your own spice-loving ways while you reach for a glass of water.

And for a fun variation, swap out the onion for finely chopped bell peppers if you want a sweeter undertone, turning this humble loaf into something that feels like a colorful twist on tradition, though remember, it’s all about balancing those flavors so your scrapple doesn’t end up stealing the show in the wrong way.

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