breakfast vrapple

Scrapple, as discussed earlier †, is a rural American sausage-substitute dish that is fried and served at breakfast. The meatless version is known as “vrapple,” and my version of that appears below.

I first made it for visiting vegetarian house guests, when I needed something like sausage for breakfast. The recipe sprang right out of my head, that morning, using ingredients that I had on hand at the time. I think it turned out rather well. I later surfed the internet for established vegetarian sausage recipes (that’s when I found out it’s called vrapple). But I didn’t change my original recipe very much based on that research. If you want a change from traditional breakfast sausage, here’s a substitute that I think you’ll find to be a delicious, hearty, down-home breakfast or supper dish that is low-fat and high-fiber!

  • 1 packet instant grits
  • ½ cup water (as per package instructions)
  • 1 tsp yeast extract (e.g. Marmite® or Vegemite®)
  • 1 cup TVP (textured vegetable protein)
  • 1 tsp browning sauce (e.g., Kitchen Bouquet®)
  • ½ cup wheat bran
  • 1 cup water
  • 1 tbsp breakfast sausage seasoning †
  • ¼ cup gluten flour
  • 1 oz vegetable oil (canola)

Mix the instant grits with the prescribed amount of water and browning-flavoring agent in a microwavable bowl. Microwave per package instructions, nominally one minute on the high setting, until thickened.

Separately, mix TVP, wheat bran, water, and browning-flavoring agent in another microwavable bowl. Microwave for 1 minute on high setting. Set aside and let the TVP reconstitute for a few minutes, until water is absorbed.

Now mix all of the ingredients with a hand mixer until the mixture is uniform in texture. It should be of the same consistency as meat sausage. Press into ¼ lb patties on parchment paper.

If patties are not to be used immediately, cut parchment around each patty, stack the patties, and refrigerate or freeze until time to use. When time to use, sauté patties in a little oil or cooking spray in a non-stick pan until browned and crisp on the outside. Allow extra time if frozen.

You can make the vrapple several days ahead of time, then thaw and brown it at the last minute. Serve it as you would as any breakfast sausage.

Scrampled Eggs ¶

This dish is so named because it reminds me of a scrapple and scrambled egg frittata. It is a high protein, fat-free, and completely lacto-ovo-vegan preparation that is sure to please the piquant palate time after time for breakfast. Even carnivores, like myself, will like it.

  • ½ cup X
  • ½ cup cotjeez*
  • ½ cup TVP, reconstituted in
  • ½ cup onion soup (from can or dehydrated mix)
  • 1 tsp powdered sage
  • ½ cup sharp cheddar cheese, grated
  • 1 tbsp (real) bacon bits
  • 1 tbsp jalapeño chile pepper, diced
  • 1 scallion, diced
  • ¼ tsp freshly ground black pepper

Mix all ingredients together in a bowl and transfer the mixture into a greased non-stick ovenware dish using a silicone spatula to scrape the bowl clean. Bake in a 350° oven for 20 minutes. Remove from oven, divide into two portions, and put on serving plates.

Serves 2.