vegan jerky

This recipe is a work in progress. I wanted to see if I could make vegan jerky using Soy Curls in an air fryer. Turns out, I can.&nbsp;

Air Fryer Soy Curl Jerky

Soy Curls

water

liquid smoke

hoisin sauce

sambal olec

olive oil

soy sauce

maple syrup

gochujang

cayenne pepper (to taste)

garlic powder

onion powder

Place the soy curls in a bowl. Add the remaining ingredients to a microwave safe dish or measuring cup, stir to combine, and then microwave just until the mixture begins to simmer. Pour the liquid over the soy curls, and toss with a fork to coat. Allow the Soy Curls to soften and absorb all of the liquid, for about 10 minutes, stirring every few minutes.&nbsp;

Add your softened soy curls to an air fryer in a single layer. Set your air fryer to cook at 180 degrees Fahrenheit for 20 minutes. Toss your curls every 5 minutes. Begin testing your jerky at the 15 minute mark for texture. When they are chewy, they are done.&nbsp; I personally have found 18 minutes to be the perfect time.

Immediately place your jerky in a bowl with a lid, and let cool to room temp. Devour immediately, or store in an air-tight container in the refrigerator.&nbsp;

Adapted from my recipe for Teriyaki Seitan Jerky, Buffalo and Thai Peanut flavors join the vegan jerky party! High in plant protein and with an oil-free option, this homemade vegan jerky is a tasty and healthy snack.

Vegan Seitan Jerky (Buffalo and Thai Peanut)

vital wheat gluten (230 g)

nutritional yeast

hot sauce

½ tsp smoked paprika

Tbsp vegan butter, melted

¼ tsp smoked paprika

Tbsp natural peanut butter, salted

Tbsp toasted sesame oil (Omit

garlic

Tbsp rice vinegar

½ tsp ground ginger or 1 inch piece fresh ginger, zested

peanut butter, salted

¼ tsp ground ginger

sriracha,

Tbsp water,

pepper

Line two baking sheets with foil. Place racks on top, if using, or cover the foil with a layer of parchment paper.

Put the vital wheat gluten in a large bowl and set aside.

In a blender or bowl combine the remaining jerky ingredients and blend/whisk until fully incorporated.

Pour the wet mixture into the wheat gluten, stirring to combine. Move the dough to a flat surface and knead for 2 to 3 minutes. Cut the dough ball into 4 pieces and freeze for 30 minutes to make it easier to slice.

Preheat oven to 250 degrees F. In a blender or small bowl combine the sauce ingredients.&nbsp;After the dough has chilled, slice it thinly, dip each piece into the sauce, and place on the rack/pan. Sprinkle with freshly cracked black pepper if desired.

*If jerky is directly on a parchment-lined pan, flip every 30 to 45 minutes to ensure even drying.Bake the seitan for 1 hour and 30 to 45 minutes, checking doneness a few times during the second half of cooking (see notes). Keep in mind, thicker pieces may take closer to 2 hours.

Instructions are the same for both flavors:

This classy maitake vegan mushroom jerky has such a fresh taste to it. The crisp white wine with the leeks and that mild hint of curry just works. The exotic flavors will dance in your mouth.

Mushroom Vegan Jerky

oz Maitake mushrooms

Tbsp Leeks (chopped)

Tbsp Tamari

tsp Curry Powder (yellow)

Tbsp Maple Syrup

tsp Pink Sea Salt

Combine all of the marinade ingredients in a blender and blend well. Transfer to a ziplock bag.

Wash mushrooms with cloth and slice in 1/4&quot; uniform pieces

Add mushrooms to ziplock bag and let sit in fridge for 6 to 12 hours

Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade

Place mushrooms on dehydrator tray where they are not touching one another and dry at 120F for 6-8 hours

The jerky is finished when it&#x27;s crispy.

Taking a bite of this eggplant jerky is like taking a bite from something fresh picked from the garden.  It&#039;s bursting with tomato flavor.  It&#039;s a refreshing snack. 

Tomato Soup Eggplant Jerky

oz Eggplant (Evenly Sliced)

tsp Tomato Powder

tsp Avocado Oil

Tsp Garlic Powder

tsp Onion Powder

tsp Basil

tsp Black Pepper

tsp Pink Salt

Cup White Vinegar

Cup Vegetable Broth

Sugar

Slice eggplant into even slices

Place eggplant slices in water with salt to draw out bitterness for 40 minutes

Strain eggplant slices in colander and place on papertowel to dry

Add all ingredients and blend well

Pour marinade into ziplock bag with eggplant slices and marinade for 4-12 hours in fridge

Top 4 vegan jerky recipes from across the web

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Air Fryer Soy Curl Jerky

Vegan Seitan Jerky (Buffalo and Tha...

Mushroom Vegan Jerky

Tomato Soup Eggplant Jerky

Top 4 vegan jerky recipes from across the web

The most viewed vegan jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Soy Curl Jerky

Vegan Seitan Jerky (Buffalo and Tha...

Mushroom Vegan Jerky

Tomato Soup Eggplant Jerky

The most viewed vegan jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine