Jerky – But Make It Vegan
What’s kind of awesome about vegan jerky is that it is a LOT less work than its meat counterparts. The soy curls are already the perfect shape and are generally even sizes, so you’re not cutting anything up.
Just toss it in the marinade, dehydrate it and go!
Make the marinade your own, add spice, add sweet, it’s up to you and what you prefer.
INGREDIENTS
- 4 cups Soy Curls (these will expand and absorb the marinade)
- 1/2 cup soy sauce (low sodium, I used Bragg’s)
- ¼ cup neutral oil
- 2 tbsp vegan Worcestershire sauce
- 2 tsp liquid smoke
- 1 tbsp of brown sugar(optional)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp ground black pepper (coarse)
- 1 tsp salt
- 1 tsp smoked paprika (optional)
- 1 tsp red pepper flakes (optional)
- 1 cup boiling water
INSTRUCTIONS
In a large bowl mix all the ingredients – including optional spices – together until well combined, then add the cup of boiling water.
Add the soy curls and mix well until coated.
Let sit for 5-10 minutes, as the soy curls will absorb the marinade during this time.
If you have a dehydrator, follow the instructions on your machine for jerky.
If using your oven, set to 225F, line baking sheets and place an oven proof wire rack over top of them.
Evenly space your jerky, in a single layer. For the oven bake for 1 hours, rotating the pans after 30 mins hours of cook time. If using your dehydrator, the time will vary based on the machine, but might be up to 4 hrs.
Check often, you want it to be firm, and dry, but still flexible. Add more time, or take out early if needed.
Store in a sealed container and it should be good for a week at room temp, a month in the fridge, or vacuum seal it to extend the life even further.