Make your own amazing Vegan Jerky with just a few ingredients and simple steps!! This smoky, savory creation has plenty of spice and an awesome chewy ‘meat’-like texture! A go-to for healthy snacks, camping food, lunches, etc!!
In the last few weeks, I’ve totally become a Vegan Jerky junky. Actually, I’ve been one for a long time, but the price of those tiny store-bought packages kept me from indulging often. Follow along here if you, too, like snacks that are savory, healthy, protein-rich – and cheap!
What you’ll need to make Vegan Jerky:
- Soy Curls – There are a few brands out there, but I’m familiar with the kind produced by Butler Foods and love them – ( and no, they didn’t pay me a penny to say that ).
- Braggs Liquid Aminos – You can switch this for soy sauce if you must, but this is truly a vegan pantry essential. It’s gluten-free, lower in sodium than soy sauce and uber-flavorful. (Found in most health-marts.)
- Vegan Worcestershire Sauce – I used the Annies’s brand. They also offer a gluten-free variety, and there is another great one by the Wizard’s. (The link I shared is Amazon and it’s convenient, but it’s way cheaper in stores, FYI).
- Wright’s Hickory Smoke – This gives the jerky that wonderful smoky flavor! (Find it at your local grocery or on Amazon – I freely admit that I actually buy this by the quart!)
The Steps to Make Vegan Jerky:
Start by soaking 8oz. of the soy curls (or about 4 dry cups if you’re using from a bulk packet) in a large bowl of water for 5-10 minutes. (Photo 1 & 2)
While the soy curls are soaking, gather your ingredients, measure into a med sized bowl and mix together well. (Photos 3, 4 & 5).
Now drain your soy curls well, pressing lightly to remove excess water. (Photo 6)
Pour the smoky sauce over the drained soy curls and mix well. Spread the soy curls on a parchment covered tray and bake for an hour, turning approx every 15 minutes. (Photos 7, 8 & 9.)
Here’s what this epic vegan jerky looks like right out of the oven. Oh so good! (Even my spice-hating 3-year-old downs this spicy stuff – she just asks for a cup of water to go with it!!)
Pro tips:
- You can add or subtract 10 minutes to the baking time for just a little more ‘chew’ or a little softer end result. Just remember, it dries and hardens a bit as it cools so be careful not to bake too long.
- If you like spicy at all, I’m guessing you’ll like this recipe as is. If you’re a real lightweight when it comes to spice, cut the cayenne and crushed red pepper in half. But don’t eliminate them! Really contributes to the flavor, promise!
Storage notes:
- Just to be on the safe side, I keep my vegan jerky in the fridge. I’m sure it would keep in there up to a couple weeks but we haven’t been able to make it last that long yet!
Well folks, here’s to hoping you love this Epic Vegan Jerky as much as I do!
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Epic Vegan Jerky
Ingredients
- 1 8oz. Soy Curls or approx. 4 cups dry
- 1/4 cup Braggs Liquid Aminos may sub Soy Sauce but decrease salt if using soy sauce
- 1/4 cup Vegan Worcestershire Sauce
- 1/4 cup Olive Oil
- 2 tsp Chili Powder
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Cayenne
- 1 tsp Crushed Red Pepper Flakes
- 1/4 tsp Seasoned Salt
- 1 tsp Wright's Hickory Flavor Liquid Smoke
Instructions
- Preheat oven to 250 degrees and cover baking tray with parchment paper or equivalent.
- Start by soaking 8oz. of the soy curls (or about 4 dry cups if you're using from a bulk packet) in a large bowl of water for 5-10 minutes.
- While the soy curls are soaking, gather your ingredients, measure into a med sized bowl and mix together well.
- Now drain your soy curls well, pressing lightly to remove excess water.
- Pour the smoky sauce over the drained soy curls and mix well.
- Spread the soy curls on a parchment covered tray and bake at 250 degrees for an hour, turning approx every 15 minutes.
Notes
- You can add or subtract 10 minutes to the baking time for just a little more 'chew' or a little softer end result. Just remember, it dries and hardens a bit as it cools so be careful not to bake too long.
- If you like spicy at all, try this recipe as is. If you're a real lightweight when it comes to spice, cut the cayenne and crushed red pepper in half. But don't eliminate them! Really contributes to the flavor, promise!
- Just to be on the safe side, I keep my jerky in the fridge. I'm sure it would keep in there up to a couple weeks but we haven't been able to make it last that long yet!
Nutrition
Mernie Johnson
May 5, 2019 at 6:42 amNow I’ve made the jerky for both of my daughters. The only trouble is that it encourages the whole family to snack between meals! When I made it for my Texas family this week, I barely had it out of the oven when I had to start all over, this time with a double batch!! Everyone loves it. I did leave out the Worcestershire sauce since I didn’t have any. And I cut the cayenne and red pepper flakes in half so it wouldn’t be quite so spicy. Thanks for a great recipe, Rebecca. 🙂
Rebecca
May 5, 2019 at 7:29 amYou made me chuckle! Sounds like the jerky was a hit!! Glad you all are enjoying it together!
Jono Lovejoy
May 23, 2019 at 6:32 amThank you for the recipe. Why soak the soy in water and it the marinade?
Rebecca
May 23, 2019 at 7:22 amHi! Soaking the soy curls helps rehydrate them and then the marinade flavors them. You could soak them in a more liquidy marinade instead and then drain that off, but that would be draining off the flavor too! This way conserves the ingredients…. Hope that helps! Have fun!
dlw43
May 28, 2019 at 3:37 pmI have a dehydrator. Any suggestions for time and temp?
Rebecca
May 28, 2019 at 7:07 pmSuch a good question! I don’t know for sure, but I would try a temp around 160 degrees, let it run for an hour, and then check it. My guess is that it would take 3+ hours to dehydrate it, but I would check often the first time so it doesn’t get too dry! Do check back and tell us how it went!! Thanks!
Rebekah
May 30, 2019 at 12:09 amSo truly delicious! My first go at a vegan jerky and I’ve been vegan for a few years now. What have I been missing! 😱 would love to attempt an oil free version. Any suggestions?
Rebecca
May 30, 2019 at 7:28 amAwesome! So glad you enjoyed it! I think you could easily leave the oil out of this recipe. Perhaps just adjust the baking time a little lower to avoid drying it out too much! Please let us know how it goes if you try it! Thanks!
Julie
June 13, 2019 at 9:32 amWow! This was easy to make and it’s delicious; the perfect snack to take on my hike this weekend. I omitted the oil and decreased the oven temperature by 10 degrees.
Rebecca
June 13, 2019 at 7:25 pmGlad you like the recipe! And thanks for letting us know how it worked without the oil!!
tikkageorge
July 8, 2019 at 5:05 pmI have made this a couple of times and LOVE it. Such a satisfying snack! My only question is … how can it possibly be done in an hour at 250F? Both times I’ve made this it has taken double that time. I soak as directed, then transfer to a sieve and press it all with a potato masher, then the marinade. Wet and juicy until at least that 2 hour mark. Thanks for any info you can give to help me.
Rebecca
July 8, 2019 at 8:46 pmSo glad you enjoyed it! Sounds like you made it perfectly! I use a full sized baking sheet when making this so perhaps the jerky is spread out more and bakes faster? I also take it out a bit moist and let it air dry further to avoid overdrawing it. If you’d like it to cook faster, you could try increasing the temp to 300 degrees and turn it every once in a while… Thx so much for your comments!
Taylor key
September 5, 2019 at 11:28 amCan you be successful with out the worcheshire sauce?
Rebecca
September 5, 2019 at 12:42 pmYes! Several people have made it and tell me that they love it without the vegan worcestershire sauce! Have fun!
Carrie Peck
September 7, 2019 at 11:36 amI’m really curious as to how this will turn out if I bake it on my Traeger grill?!?! I think the actual smoking instead of liquid smoke would be amazing! I’m just curious if time and temp would stay the same?! Have you ever slow smoked it?!
Rebecca
September 8, 2019 at 11:36 amOoohhh! You’re definitely making me hungry! I would love to hear how it turns out on your grill! I don’t have one and really know nothing about them but I can just imagine how amazing real smoked flavor would be!
Janet G
October 26, 2019 at 6:06 amI am so addicted to this recipe. I usually give a friend some of it and I think she is stalking me now to see when I’m making more, lol. I have a batch in the oven at the moment. Something others may try is placing the curls on a wire rack on the cookie sheet … it saves having to turn the pesky little things during bake time.
Today I have leftover marinade in the bowl and I just happen to have roasted a butternut squash … I’m going to add the remaining marinade to it and make soup … I think it will be amazing to have a smoky sweet squash soup.
Rebecca
October 27, 2019 at 5:38 pmHahaa! You made me chuckle! No stalkers! Love the idea of the wire rack to encourage well rounded backing without the need to turn! And I hope your soup turned out fabulous! Sounds delish!