Vegan Pork Longganisa
Discover the irresistible flavors of Vegan Pork Longganisa, a plant-based twist on the traditional Filipino sausage that's savory, sweet, and smoky. Featuring textured vegetable protein (TVP) as the star ingredient, this recipe combines pantry essentials like soy sauce, vegan Worcestershire sauce, maple syrup, and liquid smoke to achieve the signature umami-packed profile of longganisa. Infused with aromatic spices such as garlic and onion powders and enhanced with a hint of annatto for vibrant color, these vegan sausages are perfectly shaped and pan-fried to golden perfection. Gluten-free breadcrumbs ensure a cohesive texture while keeping the recipe accessible for everyone. Ready in under an hour, this dish pairs beautifully with garlic rice and fresh tomatoes for a classic Filipino breakfast or adds a flavorful touch to your favorite vegan meals. Perfect for food lovers seeking hearty, plant-based Filipino cuisine!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP) granules
- 1 cup Boiling water
- 2 tablespoons Soy sauce
- 1 tablespoon Vegan Worcestershire sauce
- 2 tablespoons Maple syrup
- 1 tablespoon Vinegar
- 1 teaspoon Vegan liquid smoke
- 2 tablespoons Brown sugar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Annatto powder (optional, for color)
- 0.5 cup Gluten-free breadcrumbs
- 2 tablespoons Olive oil
Instructions
Place the textured vegetable protein (TVP) granules in a large bowl.
Pour the boiling water over the TVP and let it sit for about 5 minutes, or until it has absorbed all the water.
In a separate small bowl, mix together the soy sauce, vegan Worcestershire sauce, maple syrup, vinegar, and vegan liquid smoke.
Pour the mixture over the rehydrated TVP and stir to combine.
Add the brown sugar, garlic powder, onion powder, ground black pepper, salt, and annatto powder if using. Mix well to ensure all the flavors are incorporated.
Add the gluten-free breadcrumbs to the mixture and stir until a dough-like consistency forms. If the mixture is too wet, add a bit more breadcrumbs.
Divide the mixture into 8-10 portions (depending on desired longganisa size) and shape each portion into a log.
Heat the olive oil in a non-stick pan over medium heat.
Add the longganisa logs to the pan and cook, turning occasionally, until they are browned and cooked through, about 7-10 minutes.
Serve hot as part of a traditional Filipino breakfast with garlic rice and sliced tomatoes, or enjoy in your favorite vegan dishes.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 56.8 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
