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Vegan Longganisa: A Filipino Favorite Breakfast In Indian Spices

Updated on August 30, 2015
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Anarchist. Atheist. Childfree. Vegan. Environmentalist. Citizen of the world. Animal Rights Abolitionist.

the brand I used (I don't promote brand)
the brand I used (I don't promote brand) | Source

What is longganisa?

Longganisa is a Spanish sausage which has become popular in many regions of the world under different names, preferably because they usually differ in spices used. In Philippines, longganisa is one of the most common breakfast meals served at home or in restaurants and hotels. It is mainly made of ground meat (usually pork or beef), and spices such as pepper, paprika, and garlic. Many like it sweet, so some people make it by adding sugar.

Once upon a time, longganisa was in my list of favorites. Not anymore!

I am vegan, now. And though I am not one of those vegans who wants to "veganize" everything there is to veganize, I am one of those who wants to try things out. If the dish turns out bad, I charge it to experience, otherwise, I will have something to cook again and, most likely, share with others.

Longganisa, apart from baked Tandoori Gobi, is one of the few "meat dishes" that I "veganized" myself. There are already a few vegan longganisa recipes that can be found on the internet. I just don't follow them exactly because I don't like complicated recipes with so many "not-ready-on-hand" ingredients, or even worse, "can't-be-found-anywhere" ingredients. But I am thankful for them because from how they make it to what ingredients they use, I get some pretty good ideas on how to do my version. You can do the same.

soya chunks
soya chunks

This is my own version of vegan longganisa. Although this was still part of the experimental process, I am glad that it turned out really yummy. The first experiment, the binding was not proper (I used cornflour that time) and some ingredients were missing. The second time, I used all-purpose flour. Turned out okay but the flour didn't blend well with the spices. It tasted all-purpose flour and I didn't like it. This is my third try and, man, it tastes like no other...not even the meat longganisa. :-) (I really prefer to call plant-based foods "the original" than being the "alternatives".

Anyway, here's how to do it.

Cook Time

  • Prep time: 45 min
  • Cook time: 15 min
  • Ready in: 1 hour
  • Yields: Serves 8
1st attempt:ingredients not finely minced;  binding not proper
1st attempt:ingredients not finely minced; binding not proper | Source
2nd try: yummy but chunky
2nd try: yummy but chunky | Source

Ingredients

  • 50 chunks soya chunk (Nutrela)
  • 4-6 heads (plenty) garlic, peeled
  • 2 inches ginger, sliced into smaller parts
  • 4-5 onions, medium size, chopped into 8 parts
  • 6 tomatoes, ripe, sliced into smaller parts
  • 1 tsp. turmeric
  • 1 tsp. coriander powder
  • 1/2 tsp. red chili powder
  • 1 tsp. black pepper powder
  • 1/2 tsp mango powder, (optional, add more vinegar instead)
  • 1 tsp. tandoor or kebab masala or kitchen king
  • 2 tbsps. vinegar
  • 1 tbsp. soy sauce
  • salt, to taste
  • 2-3 tbsp. gram flour or besan
  • 2 tbsp. oil, for the mixture making (more for frying)
vegan longganisa in round and cylindrical shapes (ground soya chunk)
vegan longganisa in round and cylindrical shapes (ground soya chunk) | Source
It's not supposed to be yellow but it is in my version because of turmeric.
It's not supposed to be yellow but it is in my version because of turmeric. | Source

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Instructions

  1. Boil water and pour in soya chunks. Let it boil for 5 minutes. Drain the water. Keep cool. Then squeeze off excess water. Make sure that the chunks are dry. Mince into really small pieces or blend using a food processor to make it fine. Keep aside.
  2. Macerate ginger together with peeled garlic in a chutney jar. Make a fine paste. Do the same with onions, keeping separately from ginger-garlic paste.
  3. Using a different mixer/blender jar, churn onions into a puree. No water is required. Then, keep in a bowl.
  4. Using the same jar used for onion, make a fine puree out of tomatoes. Leave as it s, no need to keep in a bowl.
  5. Heat oil in a pan. Add in ginger-garlic paste. Fry for 3-5 minutes or till dry.
  6. Add in onion paste. Pour in salt to hasten the cooking process. Fry till onions start to brown or becomes little dry.
  7. Add in tomato puree. You can also add a little water to the blender to remove remaining tomato puree. It will be watery so you have to cook the mixture till dry. Cook with lid on while mixing from time to time. Careful not to roast.
  8. When the above mixture is dry, add the masalas: turmeric powder, red chili powder, coriander powder, mango powder, and tandoori or kebab masala. Cook for 2-3 minutes.
  9. Turn off the stove and mix this mixture with the chopped soya chunks. Mix well.
  10. Add soy sauce, vinegar, and black pepper powder. If you prefer, you can also add more garlic which is chopped into very fine pieces. More garlic the better. Check the taste. Then marinate for 10-15 minutes, which is optional.
  11. After marination, sprinkle gram flour. Mix properly. Keep aside for 5 minutes.
  12. Shape this mixture in your desired shape. It can be cylindrical like that of a spring roll or round-flat like a patty. I prefer the latter, for obvious reason. Well, longganisa is ready to be fried.
  13. Then in a shallow pan, heat little oil just enough to cook one side. When hot, put shaped longganisa 2-5 at a time, depending on how big your pan is. Flip over, making sure all sides get cooked. Fry them till slightly brown. Fry them in slow flame. Do not roast.
  14. Do the same with the rest of the mixture. Serve with plain rice, fried rice, or alone.

Notes

  • Leave turmeric if you don't like the color. I generally add turmeric to almost all my vegetable dishes because of its health benefits.
  • Bread crumbs, as I learned from watching somebody else's video on how to make vegan longganisa, are better binder (so all ingredients stick together), which I haven't tried yet.
  • Tomatoes were used instead of sugar.

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