Longganisa is derived from the Spanish version, Longaniza. Why the Spanish connection? Spain has colonized the Philippines for about 500 years and has left its deep culinary influence in Filipino Food.
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.
- 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
- Using a bowl, mix all ingredients except for the last two ingredients. Mix thoroughly.
- Add breadcrumbs. Thoroughly combine everything using your hands so the breadcrumbs could soak up the moisture from the mixture.
- Set aside and let it marinate for at least 30 minutes in the fridge.
- Taste mixture and adjust seasoning to taste.
- Still using your hands, form mixture into sausage links (or whatever shape you desire). Add more breadcrumbs if needed to firm up.
- Heat medium-sized pan over medium heat.
- Once hot enough, pour refined coconut oil and let it heat for a minute or two.
- Fry vegan sausages until all sides have nicely browned.
- Turn off heat and transfer sausages to a serving plate.
- Serve hot with your favorite starch on the side.
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
I hope you give all three recipes a try. Each recipe is special and delicious on it own but spectacular together. I consider Longsilog as one of my ultimate vegan comfort food. It’s truly comforting especially when it’s gloomy outside or if I’m feeling blue.
If you do try it, feel free to let me know. I’d love to see what you came up with. My good friend, Roshi, has already recreated part 1 and 2 of this combo:
The gloomy weather had me craving for #friedrice😁. And I made Garlic Fried Rice and Vegan “EGG” Scramble From @astigvegan recipe blog, she also has YouTube Channel tutorial about it.It’s easy, quick and delicious 😋. I used #morinu organic silken#tofu ( #morinaga) for scramble and added to much turmeric in it by accident but still yummy 👍and brown rice instead of white rice . Thank you RG for sharing this recipe👌
Hearing from Roshi and other people who have tried the recipes always warms my heart. As my token of gratitude, I’ve put together this free guide: a grocery list for all three dishes of the Longsilog combo.
Click on the image below to get the full view and to download or print.
Instead of having to refer to three separate recipes, you’ll have all the ingredients needed for Longsilog in one list. I hope you find it useful. Kain na, let’s eat!
SHOP THE RECIPE:
- Dried Porcini Mushroom
- Dried Shiitake Mushroom
- Organic Brown Sugar
- Tomato Paste
- Pine nuts
- Coconut Vinegar
- Chili oil
- Maple Syrup
- Liquid Smoke
- Refined Coconut Oil
- Chickpea Flour
- Black Salt/ Kala Namak
- Almond Milk
- Nutritional Yeast