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Easy Vegan Jerky
Vegan jerky that is simple to make and tastes like store bought, for a fraction of the price.
Course
Snack
Cuisine
gluten free, vegan
Keyword
soycurl jerky, vegan jerky
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
220
kcal
Author
Monica Davis
Equipment
Baking Sheet
Ingredients
1
tablespoon
Bragg’s Liquid Aminos
or tamari
1
tablespoon
black strap 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)
US Customary
-
Metric
Instructions
Preheat the oven to 225°F (110°C).
Put all the ingredients except for soy curls into a medium-sized saucepan, stir well, and bring to a boil.
Once the marinade boils, turn off the heat and immediately add the soy curls stirring them to coat them with the marinade.
Let the soy curls sit for about a minute then stir them again.
Continue to do this for about 4-5 minutes until most of the liquid is absorbed and soy curls are soft.
Drain off any remaining liquid and spread soy curls onto a cookie sheet.
Bake at 225°F (110°C) for 45 minutes to 1 hour flipping every 15 minutes.
Allow them to cool then store them in sealed containers or bags.
Notes
Bake for 10 minutes less for chewier jerky or 10 minutes more for crunchier jerky.
Variations in oven temperature and humidity will change the bake time slightly.
Watch the jerky closely at the end of the cooking time so as to not over-dry or burn.
Store it in an airtight container in the fridge for up to 3 weeks or at room temperature for up to 5 days.
Nutrition
Serving:
0.5
cup
|
Calories:
220
kcal
|
Carbohydrates:
15
g
|
Protein:
22
g
|
Fat:
7
g
|
Sodium:
421
mg
|
Potassium:
36
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
25
IU
|
Calcium:
154
mg
|
Iron:
5.1
mg