Just toss in marinade, dehydrate and you’re good to go
What’s kind of awesome about vegan jerky is that it's a lot less work than its meat counterpart. The soy curls are already the perfect shape and are generally even sizes, so you’re not even cutting anything up. Make the marinade your own—add spice, add sweet—it’s up to you and what you prefer.
- 4 cups soy curls (these will expand and absorb the marinade)
- 1/2 cup soy sauce (low sodium, I use Bragg’s)
- 1/4 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 coarsely ground black pepper
- 1 tsp salt
- 1 tsp smoked paprika (optional)
- 1 tsp red pepper flakes (optional)
- 1 cup boiling water
- In a large bowl. mix all of the ingredients together (including the optional spices of your choice) until well-combined, then add the cup of boiling water.
- Add the soy curls and mix until coated. Let sit for 5 to 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 an oven, set to 225, line baking sheets and place an ovenproof wire rack over top of them.
- Evenly space jerky in a single layer. For the oven, bake for 1 hour, rotating the pans after 30 minutes of cook time. If using a dehydrator, the time will vary based on the machine, but might be up to 4 hours.
- Check often, as you want the jerky 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 temperature, a month in the fridge, or vacuum seal it to extend the life even further.