Linda Haynes gives instructions in The Vegetarian Lunchbasket for the making of "Soy Scrapple". Begin with making a soy puree (2 1/2 cups of soybeans soaked overnight in 2 1/2 cups of water and then pureed in a blender or a food processor) and then add lots of ingredients to add taste including cornmeal (1 cup) and nutritional yeast (1 1/2 cups). Liquids added include 1/3 cup of tamari, 1 cup oil and 4 cups water. The mixture is packed into greased cans, steamed for 1 and 1/2 hours and unmolded when cool. Sliced and fried.
I have found similar recipes in a cookbook of the Seventh Day Adventists.
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