Being from Philly I should love scrapple. But the truth is, I am not a native Philadelphian and thus I am thoroughly disgusted by the city’s obsession with the trash-compactor style meat (and cartlidge and bones and eyes …).
But, I digress.
This weekend Philly’s Reading Terminal Market hosted ScrappleFest 2009 and the big news of the day was the vegan version, Vrapple, taking second place to beat out seven other pig-based products. The Vrapple team, creator Sarah Cain and chef John Blanche, created a maple-roasted pumpkin dish using the faux scrapple.
Scrapple fans can taste the raved about veg option at Cain’s Fair Food Farmstand at the Market. As for me, I think I’ll be okay without ever tasting something meant to replace ground up pork scraps.
March 25th, 2009 at 4:23 pm
Thanks, Sally for such a nice post - but you really should try it! Vrapple has it’s own unique flavor and texture. I always tell people who are squeamish about it being ‘too much like scrapple’ that it’s like polenta, with different seasoning - because what is scrapple, but a cornmeal mush with pork, set into a loaf pan. Vrapple is a cornmeal mush with wheat gluten, set into a loaf pan. Try it, you may just love it!
April 7th, 2009 at 8:40 pm
Ha, vegan scrapple. How silly!