I tried googling a recipe for Kumara Bacon but I only found recipes that uses Kumara AND Bacon. So I stole this excellent recipe for rice paper bacon from Sweet As Vegan – a great recipe, check it out! But I replaced rice paper with Kumara, which I find a bit more substantial and to be honest, more bacony.
The advantage Kumara has over its rival potato is that it’s edible raw. Well, as long as you cut it thin enough.
This simple recipe is for a crunchy Kumara bacon which tastes like a gristly and fatty bacon. Of course, it’s a lot more tolerable when you know that isn’t actual gristle you’re tasting – it’s just the crunchy fibers of kumara. No pig. Just kumara.
- 1 kumara, yellow or white
- 2 teaspoons soy sauce
- 2 tablespoons of barbecue sauce
- 3 teaspoons smoked paprika
- Dash of black pepper
- 1 tablespoon savoury or nutritional yeast
- 1 teaspoon of shredded coconut
- 2 tablespoons of water
Mix the soy sauce, barbecue sauce, smoked paprika, pepper, yeast, shredded coconut and water in a bowl. Then slice the kumara about 1cm thick. This can be difficult at first since the kumara will be quite tough but you’ll get the hang of it. If you want you can use the wide mouth end of a grater.
Take the kumara slices and submerge both sides in the ‘batter’. Shake off any clumps and put it into a pan of hot oil.
Fry each side for about 15-30 seconds. The moment you see the slightest charring, take it out and put it in a colander for the oil to drip off.
Great! You’ve now got kumara bacon. Have it with some tofu scramble or chuck it on a decadent Elvis Sandwhich… if you dare!