Vegetarian Scrapple

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* Exported from MasterCook *

 

Vegetarian Scrapple

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 116

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups yellow cornmeal

1 cup cold water

4 vegetarian bouillon cubes -- DISSOLVED IN

3 cups boiling water

1 teaspoon salt if the bouillon is unsalted -- (optional)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried sage -- crumbled

1/4 teaspoon dried savory

1 cup carrot grated

1 apple -- chopped,

1 stalk celery -- minced

and/or 1 medium onion

minced or grated -- (optional)

2 cups cooked Vegetarian " Sausage " -- crumbled

(see separate recipe)

OR commercial low-fat vegetarian sausage -- cooked

unbleached flour for dredging

 

Serves 8

 

Scrapple is an old Pennsylvania Dutch or Mennonite dish made from yellow

cornmeal mush with pork scraps and herbs. It is chilled and sliced like

Italian polenta, then fried and served with syrup, gravy, or applesauce as

a breakfast dish. My version uses vegetarian sausage for a delicious,

down-home breakfast or supper dish which feels hearty, but is actually

almost-no-fat!

 

Make the scrappIe loaf several days ahead of time, then slice it and brown

it at the last minute. Serve it with applesauce, maple syrup, ketchup, or

a simple version of the gravy (see separate Mushroom Gravy recipe), made

with water instead of wine.

 

Mix the cornmeal and cold water together in a heavy pot. Slowly add the

hot bouillon (and salt, if using), along with the herbs. (If you are using

the optional grated or minced vegetables or apples, add them now.) Bring

this to a boil, stirring with a heavy, wooden spoon. Turn the heat down,

cover, and cook until thickened (about 20 minutes), stirring occasionally.

 

When the cornmeal mush is thick, add the crumbled sausage, and stir until

well distributed. Pour this into a nonstick or lightly oiled, 9 " x 5 " loaf

pan, cover, and refrigerate overnight, or for several days.

 

When ready to cook, slice the loaf 1/2 " thick, and dredge in flour. Brown

the slices on both sides on a nonstick or lightly oiled, heavy frying pan

or griddle (an electric pancake griddle works well) over medium heat. Turn

the slices carefully. When they are crispy on the outside, serve with hot

applesauce, gravy, maple syrup, or ketchup.

 

Per serving: Calories: 163, Protein: 12 gm, Fat: 1 gm, Carbohydrates: 26 gm.

 

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