Vegan Longganisa Recipe

Prep and mix

Crumble the extra-firm tofu into a large bowl using your hands or fork until it has a coarse ground texture. Add minced garlic, grated onion, brown sugar, soy sauce, apple cider vinegar, sesame oil, annatto oil (if using), ground black pepper, smoked paprika, and salt. Mix thoroughly.

Add dry binders

Add the chickpea flour and vital wheat gluten to the tofu mixture. Pour in the water and fold everything together until a sticky, kneadable dough forms. If the mixture is dry, add up to 1–2 TBS (15–30 ml) more water; if too wet, add 1–2 TBS more vital wheat gluten. Taste a small bit cooked in a skillet (see next step) and adjust seasoning if needed.

Shape

Divide the mixture into 8 equal portions (for 8 longganisa). With slightly oiled hands, shape each portion into a sausage log about 3–4 inches long and 1–1.25 inches thick. Optionally wrap each log tightly in plastic wrap or foil to help maintain shape (twist the ends).

Steam

Place the shaped logs in a steamer basket lined with parchment or lightly oiled. Steam over simmering water for 20 minutes. Steaming firms the gluten and melds flavors.

Pan-fry to finish

Heat 2 TBS neutral oil in a nonstick or cast-iron skillet over medium heat. If you steamed the logs wrapped, unwrap them. Add the steamed logs and fry, turning occasionally, until all sides are golden-brown and slightly crisp, about 3–4 minutes per side. Lower heat if they brown too quickly. Remove to a paper towel-lined plate to drain briefly.

Optional glaze

For a slightly shiny, sweet finish, brush each sausage with a mixture of 1 TBS soy sauce + 1 TBS brown sugar and quickly fry 30–60 seconds per side until caramelized.

Cook rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and 480 ml water (or vegetable broth) in a saucepan. Add 1/2 tsp salt. Bring to a boil, then reduce to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Make garlic crisp

While rice cooks or rests, heat 2 TBS vegetable oil in a small skillet over medium heat. Add thinly sliced garlic and fry, stirring, until golden and crisp but not burnt (about 2–3 minutes). Remove garlic with a slotted spoon onto paper towels; reserve the oil.

Fluff and combine

Fluff the cooked rice with a fork. Stir the reserved garlic oil into the rice to distribute flavor. Fold in half of the crispy garlic and sliced green onions (if using). Adjust salt to taste. Top with remaining crispy garlic when serving.

In a large bowl combine the mixed greens, sliced cucumber, quartered tomato, and thinly sliced red onion. Drizzle with 1 TBS olive oil, season with 1/2 tsp salt and 1/4 tsp black pepper, and toss gently. Serve with calamansi or lemon wedges on the side for squeezing over the salad.

Prep vegetables

Peel and julienne green papaya (and carrot if using). Place in a bowl and lightly salt; let sit 10 minutes, then gently squeeze or press to remove a bit of excess moisture. Rinse briefly and pat dry.

Make pickling liquid

In a small saucepan combine 120 ml white vinegar, 120 ml water, 2 TBS sugar, and 1/2 tsp salt. Heat gently until sugar dissolves; do not boil aggressively. Remove from heat and let cool slightly.

Assemble and marinate

Place papaya and carrot in a clean jar or bowl. Add sliced garlic, ginger, and raisins (if using). Pour warm pickling liquid over vegetables so they are submerged. Let cool to room temperature, then refrigerate at least 1 hour before serving; ideally 4–8 hours for better flavor. Keeps up to 1 week refrigerated.

Combine 120 ml white vinegar and 60 ml water in a small jar or bowl. Add crushed garlic, sliced chilies, 1 tsp peppercorns, 1/2 tsp salt, and 1/2 tsp sugar (if using). Stir to dissolve salt and sugar. Let sit at least 15 minutes to infuse; longer for more pronounced flavor. Serve alongside the vegan longganisa for dipping.