Homemade Vegetarian Jerky Recipe: A Tasty, Protein Packed Snack

If you’re looking for a high-protein, flavorful snack without the meat, vegetarian jerky is a perfect choice. With a chewy texture, savory taste, and satisfying bite, this homemade vegetarian jerky is ideal for snacking on the go, camping trips, or as a healthy alternative to traditional jerky. This recipe uses mushrooms, but you can also experiment with tofu or seitan for a different texture.

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Ingredients:

• 1 lb (450g) portobello or shiitake mushrooms, sliced 1/4 inch thick (use tofu or tempeh for variation)
• 1/4 cup soy sauce or tamari (for a gluten-free option)
• 2 tbsp liquid smoke (adds that smoky, “jerky” flavor)
• 2 tbsp maple syrup or agave nectar (for a touch of sweetness)
• 1 tbsp apple cider vinegar or balsamic vinegar
• 1 tbsp olive oil or sesame oil
• 1 tsp smoked paprika or regular paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for a bit of heat)

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Instructions:

Prepare the Mushrooms:

• Clean the mushrooms with a damp cloth, then slice them evenly (about 1/4 inch thick). Removing stems from shiitake mushrooms can make the texture more consistent.

Marinate:

• In a medium mixing bowl, whisk together the soy sauce or tamari, liquid smoke, maple syrup, vinegar, oil, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
• Add the mushroom slices to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate for at least 1 hour, or up to 4 hours for a more intense flavor. Stir occasionally to redistribute the marinade.

Dry the Jerky:

• In the Oven: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper. Place the mushroom slices in a single layer on the sheet.
• In a Dehydrator: Arrange the mushrooms on the dehydrator trays in a single layer, without overlapping.

Cook the Jerky:

• Oven: Bake for 1.5 to 2 hours, flipping the mushrooms halfway through. Bake until they are dry but still pliable (exact time may vary based on thickness).
• Dehydrator: Dehydrate for 4-6 hours at 135°F (57°C), or until mushrooms reach your desired dryness.

Cool and Store:

• Allow the jerky to cool completely before storing. Transfer to an airtight container and keep it in the refrigerator for up to a week.

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Tips & Variations:

• Tofu Jerky: Use extra-firm tofu, press out excess water, slice thinly, and follow the same marinating and drying instructions.
• Seitan Jerky: Seitan is a good choice for a higher-protein option and has a chewy texture similar to traditional jerky.
• Spice It Up: Add a bit of hot sauce or more cayenne pepper to the marinade if you like extra heat.
• Sweeter Flavor: For a sweet-savory twist, add 1 tbsp of brown sugar or molasses to the marinade.

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Enjoy this homemade vegetarian jerky as a snack or a protein boost throughout the day!