How to make vegan sweet longanisa

Garlic cloves

5 Tbsp - soy sauce 3 tbsp - coconut vinegar 2 tbsp - liquid smoke 2 tbsp - chili oil

Add the wet ingredient in your blender and blend smooth

2 packs each of the following mushrooms Beech Shiitake Oyster

2 extra firm tofu

In a deep large bowl add finely chop mushroom and crumbled tofu mix

4 packs of tocino mix (vegan brand)

1/2 cup tomato paste

1/3 cup of maple syrup

2.5 cups bread crumb (or more)

Use parchment paper to make them as patties or use Saran Wrap to roll them individually like sausage and freeze

These bad boys store up to couple months in freezer but in my house only a week!