Longganisa is derived from the Spanish version, Longaniza. Why the Spanish connection? Spain has colonized the Philippines for more than a hundred of years and has left its deep culinary influence in Filipino Food.
The Filipino version is not only savory and spicy, but also slightly tangy and sweet (Filipinos love sweet meats).
Making vegan longganisa sausages is possible. 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)
- ½ block firm tofu, crumbled
- ¼ cup brown sugar
- 3 garlic cloves, 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 tablespoon 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)
- 3 tablespoons refined coconut oil
- Using a bowl, mix all of the 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 a medium pan over medium heat.
- Once hot enough, pour refined coconut oil and let it heat for a minute or two.
- Fry the 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.
Source: ASTIG Vegan
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