I was standing in line at the fruit store, la frutería, one of my favorite places, and I saw a TON of Jicama. It's native to Mexico so they have it all the time. I added one to my basket. I thought "this would make great vegan bacon" and boom the spark of inspiration was soon turned into Jicama Bacon. A new vegan invention. I'm not sure if it's been done before but it was 100% authentic in thought at that moment and I those are usually divine.
Well my friends... it worked.... you can make bacon from Jicama! It's crispy on the outside and "meaty" on the inside, it's even kind of hard to tear apart. When you bake it, it's extra crispy. I pan-fried them, ate some, then baked the pan-fried pieces later and they got extra crispy. You can serve this with your breakfast, in a BLT, on a sammy, in a wrap, on your salad, soup etc. Let me know how you like it! Enjoy!! With love, Christa
Jicama Bacon
- 1 Large Jicama
- ¼ Cup Soy Sauce or Tamari (Low Sodium)
- ¼ Cup Maple Syrup
- 1 Tbsp Paprika (Smoked if possible)
- Black Pepper to taste
- Optional: Liquid Smoke (a splash)
- 1 tsp Apple Cider Vinegar
- Peel and slice the Jicama. Thinner slices for crispier results.
- Mix the soy sauce, maple syrup, paprika, black pepper, liquid smoke and apple cider vinegar together. Marinate the jicama in it.
- Pan-Fry or bake until crispy. If frying, dab off excess oil. Enjoy!!
Tocina de Jicama
- 1 Jicama Grande
- ¼ Taza de Salsa de Soya Sauce (sodio reducido or Salsa de Tamari)
- ¼ Taza de Jarabe de Arce
- 1 Cucharada de páprika (Ahumado si es possible)
- La Pimienta Negra el sabor
- Opcional: Humo líquido (un chorrito)
- 1 Cucharadita de Vinagre de Manzana
- Pele y corte Jicama. Partes más delgadas para resultados más crujientes.
- Mezcla la salsa de soja, el jarabe de arce, la páprika, la pimienta negra, el humo líquido y el vinagre de sidra de manzana. marinada la jícama.
- Frito o hornee hasta que esté crujiente. Si fríe, quita el exceso de aceite. ¡¡Disfrutar!!
