Spiced Vegan Scrapple with Black Beans and Polenta: A Plant-Based Twist on a Pennsylvania Dutch Classic

Ever bite into something crispy on the outside, creamy on the inside, and so packed with flavor you forget it’s completely vegan? That’s what happens when you meet Spiced Vegan Scrapple with Black Beans and Polenta. It’s humble, hearty, and rooted deep in Pennsylvania Dutch tradition—but with a modern, plant-based heart.

If you’ve ever tasted traditional scrapple, you know it’s… well, an acquired taste. The original was born from thrift—pork scraps, cornmeal, and spices cooked into a loaf, sliced, and fried crisp. But here, we skip the meat and swap in black beans and polenta. The result? All the crispy edges, creamy center, and savory spice—but 100% plant-based and wildly satisfying.

Why It’s Special

This isn’t just a vegan remake. It’s a reimagining.

Think of it as a love letter to Pennsylvania Dutch ingenuity, rewritten for a new kitchen. The goal: keep the soul of scrapple—the crispy crust, the comforting middle, the savory-spiced aroma—but trade pork trimmings for wholesome, flavor-packed plants.

Black beans bring richness and earthy depth. Polenta gives structure and that custardy center. Spices bring the warmth and nostalgia that make it taste “right.”

And the beauty? It’s endlessly versatile. Breakfast, lunch, dinner—it fits anywhere. Pair it with sautéed greens and hot sauce for brunch, layer it into a sandwich for lunch, or top it with roasted vegetables for dinner. It’s comfort food with conscience, and it’s hard to stop at one slice.

Ingredients & Substitutions

No fancy powders, no expensive vegan magic. Just good, simple, real ingredients you probably already have.

The Base

• 1 cup coarse cornmeal or polenta – The backbone of scrapple. Stone-ground has the best texture and flavor. Fine cornmeal works in a pinch, but it won’t hold its shape as firmly.
• 3 cups vegetable broth – Adds depth and saltiness. Water works, but broth gives it that “slow-cooked” savor.
• 1 can (15 oz) black beans, rinsed and drained – Creamy and hearty. Pinto or lentils make good substitutes.
• 1 small onion, finely diced – Brings gentle sweetness.
• 2 cloves garlic, minced – No skipping this one. Garlic’s the base note of flavor here.

The Spices

• 1 tsp smoked paprika – That hint of smokiness that makes the whole thing sing.
• ½ tsp ground sage – Traditional scrapple seasoning; aromatic and earthy.
• ½ tsp dried thyme – Adds a savory herbal balance.
• ¼ tsp allspice or nutmeg – Subtle warmth, just enough to deepen the flavor.
• ½ tsp black pepper – Classic sharpness.
• 1 tsp salt – Taste and adjust.
• Optional pinch of cayenne or chili flakes – For the bold ones.

For Texture & Binding

• 2 tbsp nutritional yeast – Adds a touch of umami and a mild, cheesy flavor.
• 1 tbsp ground flaxseed + 3 tbsp warm water (flax egg) – The secret binder that keeps everything cohesive once chilled.
• 1 tbsp olive oil or vegan butter – Adds richness and helps crisp during frying.

Optional Flavor Boosters

• 1 tsp soy sauce or tamari – Deepens umami.
• 1 tbsp chopped parsley or cilantro – A touch of green freshness.
• A squeeze of lemon juice – For brightness and balance.

Substitutions

No black beans? Try lentils, kidney beans, or mashed chickpeas. Avoiding corn? You can use cooked millet or quinoa—it’ll be different but still satisfying. Gluten-free? Already done. Oil-free? Skip the sautéing and dry-roast your aromatics in a nonstick pan before mixing.

Step-by-Step Instructions

This isn’t a hard recipe, but it rewards patience. You’ll need about 30 minutes of hands-on cooking and a few hours for the loaf to chill and set.

Step 1: Sauté the Aromatics

Heat olive oil in a medium saucepan. Add diced onion with a pinch of salt and cook until soft and translucent, about 5 minutes. Stir in the garlic and let it bloom for another minute—your kitchen should smell incredible.

Step 2: Toast the Spices

Sprinkle in the smoked paprika, sage, thyme, and allspice. Let them toast gently for about 30 seconds. This “blooms” the spices, unlocking their oils so they permeate the dish.

Step 3: Add the Polenta

Pour in the cornmeal slowly while whisking. Gradually add the vegetable broth, whisking constantly to prevent lumps. Lower heat and keep stirring until it thickens, about 10 minutes. It should start to pull away from the sides of the pot and feel creamy but sturdy.

Step 4: Add the Beans and Flavor

Mash your black beans roughly—some smooth, some chunky. Add them into the pot along with nutritional yeast, soy sauce, and the flax mixture. Stir everything together until uniform and thick. Taste and adjust seasoning.

Step 5: Set the Loaf

Line a loaf pan with parchment paper. Pour in the mixture and press down firmly, smoothing the top. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight. It’ll firm up beautifully as it chills.

Step 6: Slice and Fry

Once firm, remove from the pan and slice into ½-inch slabs. Heat a thin layer of oil in a skillet—cast iron is best—and fry each slice for about 3–4 minutes per side until golden and crisp. You want that audible crunch when you tap the edge with your spatula.

Step 7: Serve and Enjoy

Serve hot with your favorite toppings. Try maple syrup for sweet contrast or hot sauce for heat. It’s equally great with sautéed kale, roasted tomatoes, or vegan gravy.

Chef Tips
Let the loaf chill completely before slicing or it’ll crumble. Don’t overcrowd your pan—it needs breathing space to crisp. And flip gently with a thin spatula to avoid breaking the slices.

Cooking Techniques & Science

Let’s talk about why this works so well.

Traditional scrapple depends on gelatin from pork to hold shape when cooled. Our vegan version mimics that with the natural starches from cornmeal and the proteins from black beans. When cooked and cooled, those starches gel and set, giving that firm, sliceable texture.

The flaxseed “egg” reinforces the structure—it forms a mucilage when mixed with water (basically a natural vegan glue). Combined with the creamy starches from polenta, it creates that classic scrapple interior: tender, smooth, and rich.

Toasting your spices before adding the liquid helps dissolve their aromatic compounds into fat, which means deeper, longer-lasting flavor. That’s why your scrapple will taste rich and balanced all the way through, not just on the surface.

And that final fry? That’s where the magic happens. The surface moisture evaporates, and sugars and amino acids brown through the Maillard reaction. That’s what gives scrapple its golden crust and toasty aroma. Moderate heat—around 350°F—is your sweet spot. Too hot, and it burns before the inside warms. Too cool, and it goes soggy.

Recipe Card

Spiced Vegan Scrapple with Black Beans and Polenta

Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Total Time: About 5 hours
Servings: 6
Calories: ~210 per serving

Ingredients

1 cup coarse cornmeal or polenta
3 cups vegetable broth
1 can (15 oz) black beans, drained
1 small onion, diced
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground sage
½ tsp thyme
¼ tsp allspice or nutmeg
½ tsp black pepper
1 tsp salt
2 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp soy sauce (optional)
1 tbsp ground flaxseed + 3 tbsp warm water

Instructions

1. Sauté onion in olive oil until soft. Add garlic and cook 1 minute.
2. Stir in spices and toast lightly.
3. Gradually whisk in cornmeal and broth. Cook until thickened.
4. Mash black beans and stir into mixture with flaxseed, nutritional yeast, and soy sauce.
5. Spread into parchment-lined loaf pan. Chill 4+ hours.
6. Slice and pan-fry 3–4 minutes per side until golden brown.
7. Serve hot with your favorite sides.

Serving & Pairing Suggestions

This scrapple plays well with everything.

For breakfast, serve it with vegan scrambled eggs, sautéed spinach, and a drizzle of hot sauce. Try it next to roasted tomatoes or a spoonful of apple chutney for a sweet-savory contrast.

For lunch, it’s sandwich time. Crisp slices tucked into toasted bread with mustard, arugula, and caramelized onions? Pure magic. Add a slice of tomato and a smear of vegan mayo to take it over the top.

Dinner calls for something a little heartier. Serve scrapple as a base for sautéed mushrooms and gravy, or crumble it over creamy grits. It even works alongside collard greens, roasted vegetables, or spiced lentils.

Drink pairings? Go bold. A strong cup of coffee if it’s breakfast, a crisp cider or IPA if it’s dinner. The smoky-spiced flavor loves something punchy to play with.

Conclusion

Scrapple might’ve started as a humble farmer’s breakfast, but this Spiced Vegan Scrapple with Black Beans and Polenta proves it can be something modern, wholesome, and genuinely exciting.

It’s crispy, comforting, and deeply flavorful. The kind of food that feels nostalgic even if you didn’t grow up eating it. It honors tradition while making space for the future—one delicious slice at a time.

And the best part? It’s totally adaptable. Change the beans. Play with spices. Fold in roasted corn, jalapeños, or caramelized onions. Once you’ve got the base down, you can take it anywhere.

So go ahead—make a loaf tonight, chill it overnight, and fry it up tomorrow morning. The first bite, with that golden crust and creamy interior, will make you wonder why scrapple wasn’t always vegan.

FAQs

1. Can I bake the vegan scrapple instead of frying it?
Yes! Brush slices with a little oil and bake at 400°F for about 20 minutes, flipping halfway through. You’ll still get that golden crust with less effort.

2. How long does it last in the fridge?
Up to 5 days, tightly covered. It firms up even more as it sits, which actually makes it easier to slice and fry.

3. Can I freeze it?
Definitely. Slice it first, layer with parchment, and freeze up to a month. Fry straight from frozen—just give it an extra minute per side.

4. What if I don’t have flaxseed?
Chia seeds work the same way (same ratio). Or skip it if you’re okay with a slightly softer texture.

5. Can I make it spicier?
Absolutely. Add cayenne, jalapeño, or hot sauce right into the mix before chilling. Scrapple loves a little heat.

Once you’ve made it once, you’ll find yourself making it again—and again. Because this isn’t just vegan comfort food. It’s tradition reborn, spiced, crisped, and ready for the modern table.