MAKE THE WALNUT MEAT: Once they’ve soaked, drain and rinse the walnuts and add them to a food processor with the rest of the walnut meat ingredients. Pulse/blend the mixture until the walnuts are well-combined with the spices and they look like the texture of almost a granular paste. Stop to scrape down the sides as needed.

PREP THE SCRAPPLE BRICK: Transfer the walnut meat to a large mixing bowl and add the water, flour, and cornmeal. Stir with a large spoon or rubber spatula to incorporate well. Transfer this mixture to a square container or molding pan lined with parchment or plastic wrap for easy removal. If you have a silicone mold, use that! We used our 2 cup Souper Cubes with a little oil brushed on the inside before adding the scrapple mix. Once your mixture is transferred, push it down to make sure it’s compact, cover and set it in the fridge overnight or the freezer for 3 hours.

COOK THE SCRAPPLE: Remove the scrapple brick from its container, maintaining the shape. Carefully slice it into 6 rectangular patties. To cook, heat the oil on medium high heat in a non-stick or cast-iron skillet and once hot, carefully add sliced walnut scrapple. If you have a small pan, you’ll want to do this in batches. Fry for 2-3 minutes on each side until the edges are crisp and the slices are slightly browned (to your liking).

SERVE/STORE: Serve this vegan scrapple next to a big tofu scramble or vegan fried egg, toast, and a mountain of breakfast potatoes. Store leftovers in the fridge for up to a week or the freezer for up to 8 weeks. Enjoy!