Vegan jerky is a great snack for a camping trip or as a high protein meal after a workout. And, we can just say, this meal is always a perfect time to eat. Only a few ingredients and a decent quality dehydrate are all you need to prepare it.
In this article, we’ll be showing you some of our favorite Vegan Jerky Recipes you can make at home. They are easy to prepare and are very tasty. Once you finish the jerky dehydration process, store them properly and you’ll have a great snack for your next ride. They give your kids a perfect school lunch too. And your little ones will love them too because they’re so tasty.
1. Vegan Eggplant Jerky
- 2 tbsp maple syrup
- 4 tbsp balsamic vinegar
- ½ tsp garlic powder
- 1 tsp smoked paprika
- Olive oil, ½ cup
- 3 eggplants, small
- Sea salt
Preheat the dryer to 115 degrees F. Meanwhile prepare the recipe for the marinade. For a cup, mix the olive oil, garlic powder, smoked paprika, maple syrup, and balsamic vinegar. Take out the eggplants and cut their ends off. Slice them thinly into 1⁄8 inches using a knife or mandolin. Make sure you do this upright.
Place the plant in the marinade, and ensure that they are all well coated. Leaving it for about 2 hours to rest, then turn once after an hour. Place the veggie slices in the dehydrator onto the racks after you have done this move correctly. Make sure to leave some space between them as you do so so that they can dry fairly.
Sprinkle it with salt, since that means they dry better and faster. Just for the taste too. It will take them 5 to 7 hours to complete until the jerky is chewy and dry to the touch. Once you agree to get it out of the package, it would be smart to check it out, to make sure the food is finished.
The dried eggplants need to be properly preserved after the dehydration process is finished. Place them in a container or airtight box, and leave. You may even be able to use a sealed bag while going on any travel. Feed this for the next two days. And you need to place it in the fridge if you want it to last a long time.
2. Vegan Jackfruit Jerky
- Green jackfruit in brine, one can
- Maple syrup, ¼ cup
- Coconut oil or other vegetable oil, ¼ cup
- 2 tbsp. Coconut Aminos for gluten and soy-free, or Braggs Liquid Aminos for gluten-free or soy sauce
- 1 tbsp. smoked paprika
- 1 tsp salt, smoked
- 1 tsp black pepper, ground
Next, you need to get your dehydrator preheated. Cut the jackfruit into 1/3, around 1⁄4 centimeter thick. Place it in the bowl with all the other ingredients once you have done that. Gently combine them and be careful not to break down the plant when doing so.
Marinate it well, then place it on the racks for the dehydrator. Keep in mind that the proper space between the slices is left so that they are dried fairly. The plant will harden further, because of the sugar that comprises maple syrup. Which means when it’s finished it must be chewy and still soft.
If you want more firm texture, leave it in the unit for a few more minutes, and test regularly to avoid overdrying it. Place it in the airtight container or jar when it is cold, and keep it in the refrigerator. Or if you go on some outdoor trip, put it in your sealed bag and throw it in your pocket. Please sure you eat plenty of vegetables while hiking or backpacking!
3. Vegan Mushroom Jerky
- 250 gr mushrooms (any kind is fine)
- 2 or 3 minced garlic cloves
- ½ inch of the minced ginger knob
- 2 tbsp. soy sauce
- 2 tbsp. vegan Worcestershire
- 1 tbsp. sesame oil
- Black pepper, ground
- ½ tsp. smoked paprika or liquid smoke (optional)
This is the really strong flavor so feel free to do it if you need to add something more or leave out some ingredients. The great thing about the mushrooms is that the flavors are well absorbed.
Create the marinade and use the ingredients. Combine well all the ingredients, and add 1⁄4 cup of water. Cut the veggies into thin strips and put them in the marinade. Using a gallon ziplock bag, pour in the marinade with the mushroom and shake it well, would be safest. So you’ll know the vegetables are all covered up.
You don’t have to submerge them for more than 10 minutes, as the mushrooms will easily soak it. The next thing you need to do when you ‘re finished is to put them on the dehydrate pad. Set the maximum temperature and allow it to dry for around 4 to 5 hours.
They ‘re going to have a nice chew on them, get a little crispy and the best thing is that the bits of garlic and ginger is going to get crispy too. And leave them to rest, after you get them out of the dehydrator. Store them properly in an airtight packet, container or jar when they’re cool enough. You’ll love the recipe!
4. Vegan Cauliflower Jerky
- ¼ cup and 2 tbsp. raw tahini
- ¼ Tsp. sriracha
- 1 tbsp. nutritional yeast
- 1 tbsp. apple cider vinegar
- ¼ tsp. salt
- ½ tsp. smoked paprika or liquid smoke
- Vegetable broth, ¼ cup
- Cauliflower, one head, separated into evenly small sized pieces
- Extra salt and dried parsley for serving
The salt, smoke, or smoked paprika, apple cider vinegar, sriracha, nooch, and tahini are put in one tub. Pour the vegetable broth in and stir well until a smooth mix is obtained. You are searching for the consistency of the beer batter. Put more broth in to create a smooth and dense texture.
Place the florets in this combination and ensure all vegetables are properly covered up. You should leave it for around 15 minutes to rest so that the plant should properly absorb the marinade.
Place the florets inside the sheet in the dehydrator after this stage. Sprinkle with a little oil. Leaving the vegetables at 130 degrees F to dehydrate for the next 12 to 14 hours. If you prefer when the drying process is over, sprinkle with dried parsley and more oil.
Store the food and serve it after you have done every move. You can also use this when you’re in a rush for a short brunch. Perhaps a high-energy snack after you spent miles walking.
5. Vegan Oatmeal Jerky
- Instant oatmeal, one packet (single serving size)
- ½ cup Teriyaki sauce
- ½ cup apple juice
- 1 tsp. liquid smoke or smoked paprika
- 1 tbsp. olive oil
- ½ tsp. pepper
- ½ tsp. garlic powder
- Soy protein, 1 lb.
- 1 tsp. salt
Place the oatmeal in a mug, pour in the apple juice and mix. Add additional ingredients, except soy protein, and stir well. Leaving in for about 15 minutes to rest.
You can then add soy protein and well mix all the ingredients. Place this mixture in a food processor or a mixer and process until a dough is formed. Get it out of the machine and position it on a flat rack, so you can roll it up to 1⁄4 inch thick.
Cut the dough into bits using a knife. Place them on dehydrator trays and set the temperature to 200 degrees. Hang them on for 3 to 4 hours to dry. Hold them in a pan, tub, or airtight bag after they’re finished.
6. Vegan Soy Jerky
- 1 tbsp. blackstrap molasses
- 1 tsp. salt
- 1 tbsp. smoked paprika or liquid smoke
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Canola or other oil that has a neutral taste, ¼ cup
- ¼ tsp. cayenne
- Butler Soy Curls, 4 cups
- Boiling water, 1 cup
Place all of the ingredients except soy curls and water into one wide pot. First, mix well certain ingredients, then pour in the water. Stir that up well. Immediately position the soy curls and ensure they are well coated so that each piece is marinated. Let them rest for a minute and then change it up again.
Stir them for another four to five minutes until the soy curls are smooth, absorbing much of the liquid. Drain them, and spread them over a sheet of the dehydrator. Set temperature for around 2 hours at 225 degrees F, and dry. Be sure the space between the pieces is left so they can dry equally.
We believe you will love our favorite vegan jerky recipes. They are delicious, nutritious, and easy to produce. Replacing your normal snacks is a smart way to. Follow our guidance and soon you’ll learn how to make them like a pro! Better appetite!