Legend has it that it all started with a recipe created by a Swedish couple for vegan bacon based on marinated rice sheets. The recipe created a huge buzz, and right after that, we got tofu bacon, carrot bacon, and seitan bacon.
Skinny pasta stars in my kitchen quite a bit: in the recipe for vegan shrimp or stir-fried sweet potato with skinny pasta. Konjac – the plant from which the skinny pasta is made – has gelatinous features that ignite the imagination to make various recipes, such as seafood substitutes and bacon.
At the same time, the Ninja Grill that I recently purchased is also spurring me to conduct my own experiments with skinny pasta – and that’s how skinny pasta bacon was born.
You get crispy and chewy bacon. Add it to soups like chestnut cream soup or roasted potato cream soup, spaghetti carbonara, sandwiches, pizza, potato skins, and mashed potatoes, or devour it as a snack.
Enjoy, and let me know how it turned out🙏❣
- Mix all the marinade ingredients well in a bowl; Drain the skinny pasta from the liquid and add them to the bowl. Transfer to an airtight container and refrigerate for at least two hours, preferably overnight. Shake or turn the container occasionally.
- Choose the Air Fryer program for seven minutes at 200 degrees Celsius (392 Fahrenheit).
- Mix with tongs, and switch to a dehydration program at 50 degrees Celsius (122 Fahrenheit) for 4-6 hours until you get the desired degree of crispness.
- Add the bacon to pasta, pizza, soup, and sandwiches, or devour it as a snack.