Vegetarian Longganisa

In Breakfast, Fry, Gluten-free, Wok on February 14, 2015 at 6:37 am

Saw a recipe for vegetarian hotdogs from Bhavna’s Kitchen and decided to give it a try, but added a local twist. Liked the outcome. The hubby was excited about adding something new to my gluten-free, dairy-free, bean-free repertoire.

I’ve made some changes, but still more or less followed Bhavna’s recipe.

In a food processor, combine the following into a paste:

  • 1 steamed potato
  • 2 small steamed beets (or 1 big steamed beet)
  • 2 steamed baby carrots
  • a fistful of coriander (washed)
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of cumin
  • 1/4 cup of crushed cashews
  • 1 heap teaspoon of wasabe powder (since I didn’t have mustard seeds)
  • 4 tablespoons of molasses
  • 2 tablespoons of vegetable broth
  • 2 tablespoons of sesame oil
  • 1 head of red onion (minced)
  • 1 tablespoon of minced garlic
  • 2 tablespoons of onion powder
  • 1/2 cup of cooked RiCo™ Corn Rice
  • 2 tablespoons of garlic powder
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • 1 tablespoon fish sauce
  • 2 tablespoons of crispy garlic
  • IMG_4396

    Add 1/2 cup of rice flour and 1/2 cup of oat flour. Give the food processor another whiz till it reaches the consistency of malleable dough.

    Grease the basket of the steamer with sunflower oil. Dab some sunflower oil on your palms, as well, so the dough won’t stick to your hands when you shape each handful into a longganisa. Place the veggie longganisas in the oiled steamer basket and let steam for 15 minutes. This is to cook the flour.

    Roll each veggie longganisa in a 1:1 mix of honey and molasses then fry in sunflower oil. Enjoy with your favorite gluten-free noodles and salad, or serve with tomatoes, onions, and RiCo™ Corn Rice. Dip in gluten-free apple cider vinegar.



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