Vegan Jerky Recipes

VEGAN PORTOBELLO JERKY

Vegan Portobello Jerky image

A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks

Time 10h5m

Yield 2

Number Of Ingredients 5

Ingredients

6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
¼ cup soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon rice vinegar
½ teaspoon sesame oil

Steps:

Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 1873.9 mg, Sugar 3.6 g

VEGAN JERKY

Vegan jerky image

Make this plant-based vegan jerky as a snack. It will keep in the fridge for up to a week, so it's great for those times in the day when you need a pick-me-up

Provided by Good Food team

Categories Snack

Time 1h40m

Yield Makes 20-25 pieces

Number Of Ingredients 15

Ingredients

140g vital wheat gluten flour
115ml vegan low-salt beef or veg stock
1 tbsp low-salt soy sauce
2 tsp miso paste
1 tsp smoked paprika
1 tsp garlic granules
1 tsp ground ginger
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp dark agave nectar or maple syrup
1 tbsp low-salt soy sauce
1 tsp dark agave or maple syrup
½ tsp garlic powder
½ tsp ground ginger
1 tsp sesame oil

Steps:

Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.
Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.
Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.
Bake for 1 hr, turning after 30 mins. Check its progress - when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.

Nutrition Facts : Calories 31 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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