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 vegan snacks, camping food, lunches, etc!!
In the last few weeks, I’ve totally become a Vegan Jerky addict. Actually, I’ve been one for a long time, but the price of those tiny store-bought packages kept me from indulging often.
Keep reading if you like vegan snacks that are savory, healthy, protein-rich – and cheap! You’re going to LOVE this vegan jerky!
What is vegan jerky made of?
The main ingredient in vegan jerky is Soy Curls, which are are a vegan meat alternative. My favorite brand is Butler Soy Curls, their soy curls are consistently reliable for all my vegan cooking. They are made from 1 ingredient: non-GMO whole soybeans that are grown without chemical pesticides. You can get some here.
These soy curls are seasoned with a few seasonings that give them a distinct jerky flavor. Keep reading to see how easy it is to make this soy curls jerky!
What else you’ll need to make Vegan Jerky:
- 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 or here.)
- Vegan Worcestershire Sauce – I used the Annies’s brand. If you need a gluten-free Worcestershire sauce, try this Wizard’s one.
- Wright’s Hickory Smoke – This gives the jerky that wonderful smoky flavor!
The steps for how to make vegan jerky:
Start by soaking 8 oz of the soy curls (the whole 8 oz bag, or about 4 dry cups if you’re using a bulk package) 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 – he just asks for a cup of water to go with it!!)
Pro tips for making jerky:
- 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!
Storing this jerky:
- 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!
Looking for more vegan snacks?
- Spicy seasoned pretzels
- Vegan candied pecans
- Mom’s best salsa
- Vegan nacho cheese
- Best vegan egg salad
If you’ve tried this Epic Vegan Jerky recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
DID YOU MAKE THIS RECIPE?? PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!
Epic Vegan Jerky
- 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
- Preheat oven to 250 degrees Fahrenheit and cover baking tray with parchment paper or equivalent.
- Start by soaking 8 oz. of the soy curls (or about 4 dry cups) in a large bowl of water for 5-10 minutes.
- While the soy curls are soaking, gather your ingredients, measure into a medium 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 approximately every 15 minutes (see notes for baking time).
- 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.