Healthy Vegan - Vegan Marrow Jerky - Biltong or Summer Squash 'Bacon' Crisps
I know aubergine aka eggplant 'facon bacon' is so popular at the moment, and I have been making it at home for a while, like this in the oven or in the dehydrator.
However this time round, I decided to give the under-rated vegetable - the marrow - the same smoky treatment. Marrow is also known as Summer Squash in some parts of the world and this was the result.
Smoky, golden metallic coloured crisps.
D was not overly fussed by them. I liked them. My vegan friend at work, loved them, my omnivore colleagues snugged their noses at it - make them yourself and decide for yourself what you think of them.
These Marrow Crisps are best eaten on the day as they become pliable a day or two later. But I know in reality there is no way you would be able to eaten it on the day, so to continue enjoying them and appreciating its chewiness you can still treat and eat it like a vegan Marrow Jerky or Marrow Biltong.
I am describing the texture of these Marrow Facon Crisps as both Marrow Jerky and Marrow Biltong. Let me explain why. Jerky is dehydrated on a rack from anywhere up to 3 hours to overnight and some of these were made that way; and Biltong is traditionally marinated in spices to impart flavours and the marrow slices were made that way.
I also appreciate that not everyone has a dehydrator, so can advise that you can also successfully bake these in the oven slowly shallow fry these in a little oil and then stuff it in good bread - MLT - anyone...
Other vegan Smoky Facon flavoured food on my blog
'Facon' bacon, lettuce and tomato (vBLT) sandwich.
Three Seed Coconut Facon Nibbles
Coconut Facon Bacon
Marrow Facon Crisps - Marrow Jerky and Marrow Biltong
Ingredients
1 medium marrow, washed and halved in the middle for easy use.
Slice thinly with the skinniest setting on a mandolin or slice as thinly as you can
This is a simple oven
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon maple syrup, agave syrup, coconut syrup or date syrup
3 tablespoons Tamari or soy sauce
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
Optional: 1/2 teaspoon liquid smoke
Method
Whisk all the wet ingredients and paprika in a wide casserole/baking dish.
Lay the marrow slices and press to submerge under the liquid.
Wrap with cling film and set aside in fridge for an hour, then an hour later, turn over to ensure that those that may not have been submerged, also get marinated.
Leave overnight.
When ready to enjoy, heat frying pan or griddle pan with or without oil and fry until crisp.
Enjoy immediately.
Or lightly coat a baking sheet/s with olive oil and lay the marrow slices apart and bake on low oven until golden, flipping over once ensuring.
Remove from baking try and transfer to a to dry, before transferring in airtight container or cellophane bags.
Or follow instructions on dehydrator.
However this time round, I decided to give the under-rated vegetable - the marrow - the same smoky treatment. Marrow is also known as Summer Squash in some parts of the world and this was the result.
D was not overly fussed by them. I liked them. My vegan friend at work, loved them, my omnivore colleagues snugged their noses at it - make them yourself and decide for yourself what you think of them.
I am describing the texture of these Marrow Facon Crisps as both Marrow Jerky and Marrow Biltong. Let me explain why. Jerky is dehydrated on a rack from anywhere up to 3 hours to overnight and some of these were made that way; and Biltong is traditionally marinated in spices to impart flavours and the marrow slices were made that way.
Other vegan Smoky Facon flavoured food on my blog
'Facon' bacon, lettuce and tomato (vBLT) sandwich.
Three Seed Coconut Facon Nibbles
Coconut Facon Bacon
Ingredients
1 medium marrow, washed and halved in the middle for easy use.
Slice thinly with the skinniest setting on a mandolin or slice as thinly as you can
This is a simple oven
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon maple syrup, agave syrup, coconut syrup or date syrup
3 tablespoons Tamari or soy sauce
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
Optional: 1/2 teaspoon liquid smoke
Method
Whisk all the wet ingredients and paprika in a wide casserole/baking dish.
Lay the marrow slices and press to submerge under the liquid.
Wrap with cling film and set aside in fridge for an hour, then an hour later, turn over to ensure that those that may not have been submerged, also get marinated.
Leave overnight.
Enjoy immediately.
Or lightly coat a baking sheet/s with olive oil and lay the marrow slices apart and bake on low oven until golden, flipping over once ensuring.
Remove from baking try and transfer to a to dry, before transferring in airtight container or cellophane bags.
Or follow instructions on dehydrator.
Comments
Post a Comment