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While I have not tried the Spanish Longaniza, I could tell you that the Filipino version is not only savory and spicy, but also slightly tangy and sweet (Filipinos love sweet meats).
At first, I didn’t think that making Vegan Longganisa sausages could be possible. After some trial and error in the kitchen, I think I’ve finally cracked the code. The secret is in the seasoning and the binding.
Prep time: 40 minutes
Cook time: 20 minutes
1 ounce dried shiitake mushrooms, soaked in warm water for at least 20 minutes, minced
5-8 pieces dried porcini mushrooms, soaked in warm water for at least 20 minutes, minced (optional)
6 ounces extra-firm tofu, drained, pressed, crumbled (preferably super extra-firm, vacuum sealed tofu)
¼ cup organic brown sugar
3 garlic cloves, peeled, crushed, and minced
¼ cup tomato paste
1 teaspoon paprika
1 tablespoon coconut vinegar
1-2 tablespoon chili oil (or sesame oil for non-spicy version)
2 tablespoons soy sauce
1 tablespoon pine nuts (crushed) (optional)
1 tablespoon liquid smoke
drizzle of maple syrup
pinch of black pepper
pinch of sea salt
1 cup of breadcrumbs (or more if needed) (check ingredients to make sure it's vegan)
3 tablespoons refined coconut oil
1. Using a bowl, mix all ingredients except for the last two ingredients. Mix thoroughly.
2. Add breadcrumbs. Thoroughly combine everything using your hands so the breadcrumbs could soak up the moisture from the mixture.
3. Set aside and let it marinate for at least 30 minutes in the fridge.
4. Taste mixture and adjust seasoning to taste.
5. Still using your hands, form mixture into sausage links (or whatever shape you desire). Add more breadcrumbs if needed to firm up.
6. Heat medium-sized pan over medium heat.
7. Once hot enough, pour refined coconut oil and let it heat for a minute or two.
8. Fry vegan sausages until all sides have nicely browned.
9. Turn off heat and transfer sausages to a serving plate.
10. Serve hot with your favorite starch on the side.
Feel free to taste the mixture before frying so you could adjust the seasoning to taste.
If you don't want to fry all the sausage links, wrap the rest in foil or parchment paper and store in the fridge.
Save the broth from the shiitake you've reconstituted. You could use the broth to make flavorful soups.
I found all my ingredients at a nearby specialty store called Rainbow Grocery (which has an amazing bulk section) and at my nearby Asian grocery store. If you don't have a nearby store that carries the ingredients, you could also buy them online.
If you couldn't find some of the ingredients, feel free to see my post on item substitutions: Vegan Longganisa Sausages FAQ
More recipes from Richgail Enriquez