Cassava Bacon

Ingredients for Cassava Bacon

• 60ml 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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.