I’m excited to share the recipe for Vegan Longganisa Sausages, the part 3 of the Vegan Longsilog series.
In case you haven’t heard of Longsilog, it’s a Filipino breakfast combo that comprises of Garlic Fried Rice, Fried Eggs, and Filipino savory sweet sausages called Longganisa.
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.
- 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
- Using a bowl, thoroughly mix all ingredients except the oil. Make sure you’re using thoroughly pressed tofu; otherwise it will crumble when frying.
- Set aside and let it marinate for at least 30 minutes in the fridge.
- Taste mixture and adjust seasoning to taste.
- 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 sausages until all sides have nicely browned.
- Turn off heat and 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 freezer.
Save the broth from the shiitake you've reconstituted. You can use the broth to make flavorful soups.
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:
Roshi writes:
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
Hi Astigvegan, How much weight is a block of tofu that you used? 1 block of my tofu weighs 240 grams. I used half of this and I found that my longganisa mixture was very soft after frying.
Hi Jobert, it’s all about using extra firm tofu (7oz.) It depends on the quality and brand of the tofu too. I recommend Hodo Soy or Wild Wood brands. Hope that helps!
where in the Bay area do you usually buy your recipes especially for the longanisa?
Hi Nick! You could get them at stores like Rainbow Grocery (SF), Whole Foods, Sprouts, etc. and at Asian grocery stores (Marina, Ranch 99, etc.). Hope that helps!
Sorry for the late reply. I usually buy my ingredients at asian grocery stores and at an SF grocery store called Rainbow Grocery. Hope that helps!
Thank you for this awesome recipe! Have tried it a couple of times now, varying the ingredients to see how it can be firmer, or spicier or umami-er 🙂
I just wrote a comment about the wraps I made a mistake It was supposed to be about these sausages. These burnt very bad and did not hold together. I put in way more bread crumbs that the recipe called for. Any suggestions?
Hi GB, Most likely it’s the brand of the tofu you used. The tofu has to be extra firm, with almost no water or moisture. I suggest pressing or patting with a paper towel or cloth until it’s dry before using it with this recipe. So sorry to hear that yours got burnt! I suggest trying again and if it does crumble, I suggest trying a different shape, like a burger patty. Other followers have happily stuck with the crumbled version and used it in making vegan tacos and wraps as sub for ground beef. Hope that helps! Let me know how it goes!
RG, Thanks for the reply. I did try to make them into burger shape instead of the sausage shape. I also used the firm tofu but did not press all the water out of it. The picture on your recipe looks like the ones you made are a little charred also. It looks like you have some unusual recipes on your site I have been a lacto vegetarian for 43 years and the vegan scene lately seems to be making many more recipes that actual taste good. I might change some day to vegan but I have not had any vegan dairy substitutes come close to the taste of the real thing Keep pushing the boundries.
This. Was. Bomb!! A little sweeter than I usually have my sausages but crispy and tasty! Next time, more salt and habanero (my sub for chili oil), and less sweetener. My new breakfast sausage is here!
Made the garlic fried rice, too, and it was sooo good. Great with spring onions. So simple yet so tasty!
Hi! How long will it last if stored uncooked in the fridge? Or can I steam it first for a longer storage life?