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
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