Vegan Longganisa (Philippine Vegan Sausage)
3 blocks tofu
½ cup mushroom
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
Pinch of mushroom powder
3 teaspoons potato starch flour
1½ tablespoons sugar
Oil for frying

Vegan Longganisa Marinade Sauce
½ cup banana ketchup
1 tablespoon soy sauce
1 slice of citrus

Atchara (Pickled Papaya)
½ kilogram green papaya, peeled and grated
½ carrot, cut like a flower
½ red bell pepper, cut in strips
¼ white onion
½ teaspoon salt
1 tablespoon sugar
Pinch of turmeric powder

Maja Corn (Corn Pudding)
1 cup corn, grated.
1½ cups coconut milk
3 tablespoons sugar
3 heaping tablespoons cornstarch

Vegan Longganisa (Philippine Vegan Sausage)

1. Mash the tofu and set it aside.
2. Slice the mushroom.
3. Put the tofu in a bowl, add in the mushroom.
4. Add in the salt, sugar, pepper, and minced garlic.
5. Mix all the ingredients together.
6. Add in the sweet potato flour, the cornstarch, a pinch of mushroom powder.
7. Mix again.
8. Shape the mixture using hands into oblong shape, and then deep fry it in a frying pan.
9. When it’s already golden brown, remove it from the pan and set it aside.

Vegan Longganisa Marinade Sauce

1. Mix the banana ketchup, ½ cup of water, and the soy sauce.
2. Mix them up until it becomes sticky.
3. Coat the vegan longganisa with the sauce until it absorb the sauce.
4. Then, put it on the serving plate.

Atchara (Pickled Papaya)

1. Squeeze the grated papaya with salt until its juice comes out.
2. Add in the carrot, and all the other ingredients.
3. Mix it finely.
4. Serve it together with the vegan Longganisa.

Maja Corn (Corn Pudding)

1. Pour in the coconut milk, and then the grated corn and the cornstarch.
2. Mix until the cornstarch dissolved.
3. Put it on the stove and stir continuously so it won’t solidify.
4. Wait until it get sticky.
5. Pour it into a mould.
6. Put it in a refrigerator for 20 minutes.
7. Ready to be served.