A big THANK YOU to those who have tried the vegan longganisa recipe. I’m so glad that people enjoyed creating this dish. Few did take photos and here they are:
Many thanks to @trishaxddr, @ecobeautyvivi, and @baci_da_nikuleta for trying the recipe. Mary at Mary’s Test Kitchen reviewed the entire Longsilog series on her YouTube channel. I appreciate her thorough and honest review. Please feel free to watch it.
Aside from recreations, I also got inquiries and questions about item substitutions. After replying to each and one of them, I realize I should share them with you here in case you have the same questions.
VEGAN LONGGANISA FAQ:
Do you think it will make a difference if I use another light tasting vegetable oil instead of refined coconut oil?
I used refined coconut oil to mimic the fatty flavor of the traditional sausages. If you don’t mind whether it’s close enough to the traditional version, I say yes please feel free to go with a light oil. I’ve tried both kinds and they both have produced delicious results.
I live in the Philippines and it is very hard for me to look for the other ingredients at the supermarket, is it possible to have a simpler recipe that I can cook with ingredients commonly found here in the Philippines?
I completely understand! You could skip the porcini and pine nuts. The result will have less flavor but you could still have a good-tasting longganisa.
I had no idea coconut vinegar was “a thing” and then I saw it in the Filipino section of the Korean supermarket I go to. You are now required to make more videos on how to use up the rest of this coconut vinegar! 🙂
Coconut vinegar does exist! You could use coconut vinegar to make Vegan Sisig and Roasted Tomatoes with Coconut Vinegar. You could also use coconut vinegar in other recipes that call for white vinegar. Coconut vinegar is sweeter and more complex than white vinegar so you’d be delighted!
How different is this from the non vegan filipino longganisa? It is quite different from what I know as longaniza?
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. The vegan version is very similar to the the non-vegan version in the sense that it is equally tender, juicy, savory, sweet, and “meaty”. One major difference -aside from being meatless, is that the vegan version does not have a casing or “skin”.
I wanna try this but is there any substitute for porcini and liquid smoke? I don’t think I can find it here in Manila. Please continue sharing healthy foods 🙂
You could skip using poricini mushrooms. As for liquid smoke, you could use smoked paprika instead.
How about baking in the oven for about 20 mins? Would that work also?
You could definitely try although I highly recommend frying for best results.
What’ll happen if I used fresh mushrooms instead? Would the longganisa be too wet?
You could definitely use fresh mushrooms instead of dried ones but please take note that it will have less flavor. I highly suggest to see first if you have access to dried ones. As far as texture, as long you balance it out with bread crumbs, the mixture won’t be too wet.
How many pieces of shiitake mushrooms is an ounce? And how long do I have to soak the mushrooms?
Most packaged mushrooms already come in an ounce. If you’re buying bulk, the supermarket will most likely have a weighing scale. As for the soaking time, soak mushrooms in boiling hot water for 15 minutes or in warm to hot water for 30 minutes.
Is it possible to use flour instead of bread crumbs?
I’m biased toward bread crumbs and would advice to stick to it as much as possible. You may use part flour, part bread crumbs, but not all flour.
Can I use a different binder?
I’ve tried all kinds of binders including flax gel, flour, beans, corn starch, potato starch, even aquafaba. The best result came from bread crumbs. I highly suggest to use breadcrumbs. If you can’t find it anywhere, you could use a day old bread and grind it in pieces using a food processor.
Here’s a chart I’ve put together to organize all the substitution inquiries:
Extra Tip:
Save the broth from the shiitake you’ve reconstituted. You could use the broth to make flavorful soups.
FOR THE FULL RECIPE:
I’m also looking to hear YOUR feedback. Have you tried the vegan longganisa recipe or any of the Astig Vegan recipes? Do you have any questions about them? Feel free to let me know. I would love to hear from you!
Where can you get liquid smoke? Thanks!
SOOOOO HAPPY I FOUND YOUR SITE! I married an Indian and I became vegetarian 2 years ago. Thanks for this I have plenty of options now 🙂 Missing filipino dishes! Love, Filipina from Perth Australia
Hi! I’m glad to find you here too. Please let me know how it goes or if you have questions. Looking forward to your dishes!
Hi! How long will it last if stored uncooked in the fridge? Or can I steam it first for a longer storage life? Thanks!
Hi! It can stay in the fridge uncooked for 3 days or in the freezer for a month. Hope that helps!