Cassava Bacon
A creative plant-based bacon alternative made from cassava root, marinated in a smoky-sweet sauce of tamari, maple syrup, and liquid smoke. This recipe produces crispy, flavorful strips that make a great vegan substitute for traditional bacon.
Ingredients
- •¼ cup low-sodium tamari or soy sauce
- •2 tablespoons maple syrup
- •1 tablespoon liquid smoke
- •1 teaspoon smoked paprika
- •1 whole cassava root
- •2 tablespoons vegetable oil
- •for frying
Cooking Instructions
- 1.
Combine all of the marinade ingredients together in a bowl or wide dish with a whisk or fork.
2 min
- 2.
Peel the tough brown waxy skin from the cassava and discard. Your cassava root should be firm and white, not gray or mushy. That is a sign of spoilage.
5 min
- 3.
Using the peeler or a mandolin, shave off thin strips of cassava about 1 1/4 inches wide to resemble strip bacon.
10 min
- 4.
Marinate the strips for 15 minutes.
15 min
- 5.
Heat a nonstick pan over medium-low heat with a small amount of oil. When the pan is hot, place 4 or 5 strips into the pan. Cook for 3 to 4 minutes on the first side and 2 to 3 minutes after flipped. You may need to lower the heat so the pan doesn't get too hot and burn the bacon. Once or twice while frying a batch, add a little bit of the excess marinade to help caramelize the bacon. Also add more oil to the pan before frying each batch.
7 min
- 6.
Remove the fried strips from the pan and set on a plate. Placing the strips on paper towels isn't advised, as they will stick.
1 min
- 7.
The bacon lasts up to 2 weeks stored in an airtight container at room temperature or in the fridge. Warm up leftover strips in the oven or in a pan on the stove before serving with recipes.
