Vegan Longganisa
 
Prep time
Cook time
Total time
 
Recipe type: entree, breakfast food
Cuisine: Vegan, Filipino Food
Serves: 6-8 sausages
Ingredients
  • 2 ounces dried shiitake mushrooms, soaked in warm water for at least 20 minutes, minced
  • 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 liquid smoke
  • a 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
Instructions
  1. Using a bowl, thoroughly mix all ingredients except the oil. Make sure you’re using thoroughly pressed tofu; otherwise it will crumble when frying.
  2. Set aside and let it marinate for at least 30 minutes in the fridge.
  3. Taste mixture and adjust seasoning to taste.
  4. Using your hands, form mixture into sausage links (or whatever shape you desire). Add more breadcrumbs if needed to firm up.
  5. Heat medium-sized pan over medium heat.
  6. Once hot enough, pour refined coconut oil and let it heat for a minute or two.
  7. Fry sausages until all sides have nicely browned.
  8. Turn off heat and serve hot with your favorite starch on the side.
Notes
Make sure your tofu is extra-firm and pressed. Otherwise, your Longganisa will easily crumble.

If you don't want to fry all the sausage links, wrap the rest in foil or parchment paper and store in the freezer.

Save the broth from the shiitake you've reconstituted. You can use the broth to make flavorful soups.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-longganisa-sausages/