Vegan Cassava Bacon Recipes

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VEGAN CASSAVA BACON



Vegan Cassava Bacon image

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

Provided by Lauren Toyota

Number Of Ingredients 6

1/4 cup low-sodium tamari or soy sauce
2 tablespoons maple syrup
1 tablespoon liquid smoke
1 teaspoon smoked paprika
1 cassava root
1 to 2 tablespoons vegetable oil, for frying

Steps:

  • Combine all of the marinade ingredients together in a bowl or wide dish with a whisk or fork.
  • 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.
  • Using the peeler or a mandolin, shave off thin strips of cassava about 1 1/4 inches wide to resemble strip bacon.
  • Marinate the strips for 15 minutes.
  • 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.
  • 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.
  • 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.

THE BEST VEGAN BREAKFAST SANDWICH



The Best Vegan Breakfast Sandwich image

A tofu-tapioca egg, cassava bacon, and a little vegan cheddar cheese make this breakfast sandwich powerfully delicious and full of nutrition.

Provided by Lauren Toyota

Categories     Vegan     Breakfast     Sandwich     Tofu     Root Vegetable     Tomato     Vegetarian

Yield Makes 5 sandwiches

Number Of Ingredients 18

Vegan Egg:
1 (16 oz/450 g) brick medium-firm tofu
3/4 cup unsweetened nondairy milk
1/3 cup nutritional yeast
1/4 cup tapioca flour
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 tablespoons finely chopped chives
3 tablespoons vegan butter, for frying
Sandwich:
5 English muffins, split in half
5 tablespoons vegan butter
5 vegan cheddar cheese slices
Cassava Bacon
2 vine tomatoes, sliced thick

Steps:

  • To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.
  • Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 1/3 cup of the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in color before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you've folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 1/3 cup of batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.
  • When you're on your last egg patty, set the oven to broil and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the broiler for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don't burn!
  • Place the bacon strips in the pan once the egg patties are done just to heat through.
  • To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.

More about "vegan cassava bacon recipes"

CASSAVA BACON - HOT FOR FOOD BY LAUREN TOYOTA
2016-01-04 Combine low-sodium soy sauce, liquid smoke, maple syrup, smoked paprika, and sea salt together in a dish. Peel the tough brown skin off the cassava and discard. Using the …
From hotforfoodblog.com
3/5 (2)
Category Appetizer, Salad
Cuisine American
Total Time 30 mins
  • Combine low-sodium soy sauce, liquid smoke, maple syrup, smoked paprika, and sea salt together in a dish.
  • Peel the tough brown skin off the cassava and discard. Using the peeler, shave off strips of the cassava root. Marinade the strips of cassava in the dish with the sauce for 10 to 15 minutes.
  • When ready to cook, heat a non-stick pan over medium heat with coconut oil and once the pan is hot place 4 to 5 strips into the pan. Cook time is about 4 to 5 minutes for the first side, and 3 minutes after flipped. You might need to lower the heat as you're frying in batches so the pan doesn't get too hot.
  • Once or twice while frying the strips, add a little bit more of the marinade to the pan to help caramelize the strips of cassava bacon.


11 HOMEMADE VERSIONS OF VEGAN BACON THAT TASTE BETTER …

From veganfoodandliving.com
Estimated Reading Time 3 mins
  • Tofu Bacon by The Buddhist Chef. This tofu bacon is smoky, crispy and makes and is our go-to recipe here at Vegan Food & Living when we want a perfectly flavoured and amazingly crispy bacon for a BLT.
  • Tempeh bacon by I Heart Vegetables. Tempeh makes a great alternative to meat for vegan bacon as it soaks up the marinade brilliantly but has a firmer texture than tofu when fried or baked making it a great protein-packed alternative when the bacon cravings hit.
  • Streaky Vegan Bacon by Gaz Oakley. If you’re looking for a super-realistic plant-based bacon recipe then look no further than Gaz Oakley’s ultimate streaky bacon recipe.
  • Rice Paper Bacon by Yup It’s Vegan. For those who like their bacon EXTRA crispy, rice paper bacon is the answer! This yummy recipe for perfectly crisp bacon made entirely from plants includes a helpful step-by-step guide so you can try your hand at making your own.
  • Shiitake Bacon by Olives For Dinner. Not a fan of mock meats but craving the sweet and salty flavour of bacon? Then shiitake mushrooms are the one for you!
  • Coconut Bacon by Well and Full. In need of a vegan bacon that you can crumble into crispy pieces on top of a salad or pasta dish? Coconut bacon is the best recipe for these occasions!
  • Thai Coconut Bacon by Will Frolic For Food. Another recipe for coconut bacon, but this time using the flesh of whole Thai coconut meat. If you’re able to get your hands on young coconut meat then give this vegan bacon recipe a try because has all the tangy-salty-sweetness of bacon and a realistically chewy yet crispy texture to boot!
  • Crispy Vegan Smoked-Mushroom “Bacon” by Serious Eats. Mushrooms are such a versatile ingredient when it comes to making plant-based meats. From mince to pulled chicken and even scallops, they can be used in so many different ways.
  • Crispy Eggplant Bacon by Minimalist Baker. Whether you know it as eggplant or aubergine, there’s no denying it makes a great alternative to bacon for sandwiches and breakfasts.
  • Banana Peel Bacon by It Doesn’t Taste Like Chicken. This might seem like an unusual ingredient to use, but we love the fact it means you can use all those leftover banana peels from your banana bread and put them to good use.


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