The Happy Home Cook: Vegan Embutido
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This recipe was originally posted in: https://www.astigvegan.com/vegan-embutido-recipe/
What is Embutido?
Embutido is a Filipino dish that’s a meatloaf, except it’s shaped into a log. Like meatloaf, it has all kinds of fillings like vegetables, eggs, sausages, and cheese. If that sounds like a complicated dish, that’s because it is, and you usually spot it only during special occasions like Christmas. Embutido must be of Spanish origin because the name is in Spanish and means “sausage.”
How Do You Make Embutido Vegan?
I never thought I could make a vegan version of embutido that’s simple to make, even for beginner cooks. After all, embutido is a sausage with elaborate stuffings. That sounds like it could take forever in the kitchen. But after researching online, I’m surprised to learn that other Filipino home cooks have already been making tofu embutido! Their tofu embutido still has eggs and cheese, but the recipe gave better clues. After more research, other vegan content creators also shared their vegan recipes. Lastly, I got a text message from my aunt who coincidentally mentioned that she makes meatless and eggless embutido (this without knowing I’d been researching a whole day for a recipe!)
Combining everyone’s ideas, I developed my vegan version of embutido. This one has vegan giniling or ground beef, flour, and vital wheat gluten for the best texture. For flavor, I used the same seasoning as the original, but I also used mushroom broth powder and kala namak or black salt (for the eggy flavor). For the cheese and sausage stuffing, I just used my favorite brand of vegan cheddar and vegan sausages.
Ingredients
• 2 packages OmniPork Mince
• 3-4 cloves of garlic, minced
• ½ cup chopped green onions/scallions
• ¼ cup diced red bell pepper
• ½ cup chopped onions
• 1 small carrot, grated (about ¼ cup when grated)
• 1 medium potato, boiled and mashed
• ¼ - ½ cup green peas
• ¼ - ½ cup raisins
• 1 tablespoon sweet pickle relish
• ½ cup flour
• 3 tablespoons Vital Wheat Gluten flour ( 2 tablespoons cornstarch is an okay alternative)
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons liquid seasoning
• Salt and pepper
• Mushroom broth powder (optional)
• Kala namak/black salt (optional)
• Vegan cheese slices (optional)
• Vegan hotdogs (optional)
Instructions
In a bowl, combine everything except the kala namak/black salt, vegan cheese, and vegan hotdogs.
Using your hands, mix thoroughly until everything is creamy and well combined.
Prepare the wrap your Embutido by greasing an 8”x10” aluminum foil. Place about one cup of the mixture into the center, spread to flatten, and form a rectangle.
Place vegan cheese and vegan hotdogs in the middle of the mixture (optional).
Roll up the foil to form a log or cylinder and twist the edges to seal. Repeat the process until all mixture has been wrapped.
Place the wrapped logs onto a steamer and steam for 40-45 minutes.
Let them cool down to room temperature before placing them in the fridge until ready to serve.
Serve with ketchup on the side.
Kain na, let’s eat!
Notes
You can also fry before serving for added fat and flavor.
If you cannot find vital wheat gluten (or are on a budget), you can use cornstarch, which will bind fine but won't create a meaty bounce.
Many thanks to Prime Pacific Foods for sponsoring this post! They’re the awesome folks behind Wholemart.com.ph where you can buy vegan products like the OmniPork mince.
RG Enriquez-Diez at astigvegan.com discovers ways to show that Filipino food can be vegan, healthy, and delicious without losing its soul. Born and raised in the Philippines, RG veganizes the Filipino food of her childhood. She has appeared on the television show, "Adobo Nation" and given demonstrations and talks at "Savor Filipino", "Taste of South Lake”, “Barrio Fiesta”, Pitzer College, and Cal-State East Bay.
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