Lancaster County butchers gave the world scrapple by mushing together innards and other parts of the pig that were previously unused, and it eventually made its way to Philly to become a breakfast staple. It’s arguably the least–vegan-friendly concoction in the world, but the veggie set in the city lap it up at these three spots serving meat-free versions.
Front Street Cafe, 1253 N Front St
Made with finely ground mushrooms and lentils, this Fishtown spin on the regional breakfast fave works warm breakfast-sausage spices into the mix. The mushroom scrapple is an option for a variety of plates on the breakfast menu, including the Front Street Breakfast and Front Street Benedict, or on the vegan scrapple sandwich with tofu scramble and garlic-thyme aioli.
Triangle Tavern, 1338 S 10th St
Brunchers are all about veg at this red-sauce joint. Need proof? The vegan scrapple routinely outsells its pork alternative. Try it in the hearty mushroom scrapple breakfast at brunch, or as a side with any of your entrees.
Vegan Commissary, 1429 Wolf St
Weeks of research and development went into the recipe for this meatless scrapple made of an earthy blend of shiitake, cremini and oyster mushrooms. It’s perhaps best on the the Brunch sandwich alongside a vegan egg, cheese wiz and arugula on homemade focaccia.
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