SMOKY FILIPINO BREAKFAST
VEGAN POULTRY

INGREDIENTS :

​

​​​

• 1 ounce dried Shiitake mushrooms, soaked in warm water for at least 20 minutes, minced

​

• 5-8 pieces dried Porcini mushrooms, soaked in warm water for at least 20 minutes, minced (optional)

​

• 1/2 of 1 12-ounce block firm tofu, crumbled

​

• 1/4 cup brown sugar

​

• 3 garlic cloves, minced

​

• 1/4 cup tomato paste

​

• 1 teaspoon paprika

​

• 1 tablespoon coconut vinegar

​

• 1-2 tablespoons chili oil or sesame oil for non-spicy version

​

• 2 tablespoons soy sauce

​

• 1 tablespoon pine nuts, crushed (optional)

​

• 1 tablespoon liquid smoke

​

• A drizzle of maple syrup

​

• A pinch of black pepper

​

• A pinch of sea salt

​

• 1 cup of breadcrumbs plus more if needed

​

• 3 tablespoons refined Danwood Smoked Oil®

​

​

INSTRUCTIONS :

​

​​​

• Using a bowl, mix all of the ingredients except for the last two ingredients. Mix thoroughly.

​

• Add breadcrumbs. Thoroughly combine everything using your hands so the breadcrumbs can soak up the moisture from the mixture.

​

• Set aside and let it marinate for at least 30 minutes in the refrigerator.

​

• Taste mixture and adjust seasoning to taste.

​

• Still using your hands, form mixture into sausage links. Add more breadcrumbs if needed to firm up.

​

• Heat a medium pan over medium heat.

​

• Once hot enough, pour refined coconut oil and let it heat for a minute or two.

​

• Fry the vegan sausages until all sides have nicely browned. Serve hot.