It's been over a month since I had eaten pork. And there are days when I crave for adobo, sinigang and my favorite longganisa. So I searched for recipes and voila, the first hit was from astigvegan.com which is very popular on the internet. I'm not vegan (just yet) but it is a very healthy substitute and of course delicious! I omitted some ingredients (porcini mushrooms, liquid smoke and pine nuts) from her original recipe because I don't have them in my kitchen.
I fried some organic egg, made some cauli rice and there goes my favorite Longsilog! Craving satisfied!
1 small pack dried shiitake mushrooms, soaked in warm water, minced
1 pack extra-firm tofu, drained, pressed, crumbled
¼ cup brown sugar
3 garlic cloves, peeled, crushed, and minced
¼ cup tomato paste
1 teaspoon paprika
1 tablespoon vinegar
2 tablespoon chili oil (or more if you're a bicolana like me)
2 tablespoons soy sauce
drizzle of honey
black pepper
salt to taste
1 cup or more of breadcrumbs
3 tablespoons vegetable oil
PREPARATIONS
- Mix all ingredients in a bowl except the breadcrumbs and vegetable oil. Mix, mix, mix.
- Add the breadcrumbs. Mix everything using your hands so all the ingredients are properly combined.
- Set aside and let it marinate for at least 30 minutes.
- Taste mixture and adjust seasoning to taste.
- Use your hands to form mixture into sausage shape, add more breadcrumbs if needed so your longganisa will not be soggy.
- Heat your pan or skillet over medium heat.
- Once hot enough, pour vegetable oil.
- Fry vegan "longganisa" until all sides are brown.
- Turn off heat and transfer to a serving plate.
- Serve hot with tomato on the side.
Find the original recipe here: www.astigvegan.com/vegan-longganisa-sausages
