Easy Vegan Jerky
Vegan jerky that is simple to make and tastes like store-bought, for a fraction of the price.
Servings 8
Calories 220kcal
Equipment
Ingredients
- 1 tablespoon Bragg’s Liquid Aminos or tamari
- 1 tablespoon blackstrap molasses
- 1 tablespoon liquid smoke (hickory flavored)
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne more or less to taste
- ¼ cup canola or other neutral-tasting oil
- 1 cup boiling water
- 4 cups Butler Soy Curls (dry) (An 8-oz bag)
Instructions
- Add 1 cup of water, along with the oil, liquid aminos, molasses, liquid smoke, salt, and spices, to a medium-sized saucepan and bring to a slow boil. Then, turn the heat to low and pour in a bag (4 cups) of butler soy curls and stir.
- Allow the soy curls to absorb the flavor for about 3-5 minutes, stirring them every minute or two to ensure they have soaked up as much marinade as possible.
- Once the soy curls are rehydrated, place them on a cookie sheet and bake in the oven at 225°F for approximately 1 hour, turning them every 15 minutes or so, until they become chewy and have the texture of jerky.
Notes
- The vegan jerky pieces will continue to dehydrate slightly once you remove them from the oven, even while they are cooling. Therefore, remove them when they are still a little softer than you want your final product to be.
- Bake for 10 minutes less for chewier jerky or 10 minutes more for crunchier jerky.
- Variations in oven temperature and humidity can slightly alter the bake time.
- Watch the jerky closely at the end of the cooking time to prevent over-drying or burning.
Nutrition
Serving: 0.5cup | Calories: 220kcal | Carbohydrates: 15g | Protein: 22g | Fat: 7g | Sodium: 421mg | Potassium: 36mg | Fiber: 7g | Sugar: 7g | Vitamin A: 25IU | Calcium: 154mg | Iron: 5.1mg