Vegetarian jerky has become a popular alternative for those looking to enjoy the chewy, savory, and protein-packed snack without the meat. It’s not just for vegetarians, either-many people opt for plant-based jerky for a variety of reasons, from health benefits to environmental concerns. If you’re someone who loves the idea of jerky but prefers to avoid animal products, then making your own vegetarian jerky at home is the way to go.
Making jerky at home gives you full control over the flavor, texture, and ingredients. Plus, you can skip the preservatives and artificial additives often found in store-bought versions. So, let’s dive into how you can make your very own batch of mouth-watering vegetarian jerky, which is perfect for a snack on the go, adding to salads, or enjoying as a protein-packed meal component.
Vegetarian Jerky Recipe
This recipe uses mushrooms, tempeh, or seitan as the main base. These ingredients are perfect for recreating the chewy, meaty texture that you’d normally find in traditional jerky. The key to great jerky lies in the marinade, which infuses the base with all the delicious, bold flavors we crave from jerky.
Base Ingredients
- Mushrooms (shiitake, portobello, or button mushrooms work best)
- Tempeh (a fermented soy product, which adds protein and texture)
- Seitan (a high-protein, wheat-based product that mimics the texture of meat)
Marinade Ingredients
- Soy sauce or tamari (for that salty, umami flavor)
- Maple syrup or agave nectar (adds a touch of sweetness)
- Smoked paprika (for a smoky depth)
- Liquid smoke (for an authentic jerky taste)
- Garlic powder and onion powder (for savory punch)
- Apple cider vinegar (for acidity, which helps tenderize)
- Ground black pepper (for a bit of heat)
- Red chili flakes (optional, for extra spiciness)
Ingredients Needed
To make this jerky recipe, you’ll need a few simple, yet flavorful, ingredients:
Main Ingredients
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Mushrooms (1-2 cups, thinly sliced)
These are often the star of vegetarian jerky recipes because their texture is dense and chewy, which mimics the "meatiness" you want.
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Tempeh (1 block)
A great source of plant-based protein and a fantastic vehicle for the marinade to soak into.
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Seitan (optional, 1-2 cups)
If you’re aiming for a more "meat-like" texture, seitan is your go-to ingredient. It’s packed with protein and absorbs flavors incredibly well.
For The Marinade
- Soy sauce (¼ cup)
- Maple syrup or agave nectar (1 tbsp)
- Smoked paprika (1 tbsp)
- Liquid smoke (1 tsp)
- Apple cider vinegar (2 tbsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Black pepper (½ tsp)
- Red chili flakes (optional, to taste)
Tools
- Baking sheet or dehydrator
- Parchment paper
- Mixing bowl
- Knife and cutting board
- Marinade brush (optional)
Cooking Instructions
The process is simple but requires a bit of patience. Here’s how to do it:
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Prepare The Base Ingredients
- Mushrooms: If you’re using mushrooms, clean them, then slice them thinly to create uniform pieces that will dry evenly.
- Tempeh or Seitan: If you’re using tempeh or seitan, cut it into thin strips (around 1/4 inch thick) to mimic the shape of traditional jerky.
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Mix The Marinade
In a bowl, whisk together the soy sauce, maple syrup (or agave), smoked paprika, liquid smoke, apple cider vinegar, garlic powder, onion powder, black pepper, and red chili flakes. You’ll want a smooth, well-blended mixture that will coat all the pieces thoroughly.
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Marinate The Base
Place your mushrooms, tempeh, or seitan in the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate it for at least 3 hours, or ideally overnight, to let the flavors fully infuse into the base.
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Prepare For Dehydration Or Baking
- Dehydrator: If you’re using a dehydrator, arrange the marinated pieces in a single layer on the trays. Set the dehydrator to around 135°F (57°C) and let it run for 6-8 hours. The jerky is done when it is dry but still pliable, not brittle.
- Oven: Preheat your oven to the lowest temperature possible (around 170°F or 77°C). Line a baking sheet with parchment paper and arrange the marinated pieces on the sheet. Place the sheet in the oven and prop the door open slightly to allow moisture to escape. Bake for 4-6 hours, checking every hour or so to ensure the jerky doesn’t burn. Flip the pieces halfway through to promote even drying.
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Cool And Store
Once the jerky has reached the desired dryness, let it cool at room temperature. Store in an airtight container or vacuum-sealed bag. If properly stored, homemade vegetarian jerky can last for up to two weeks, or even longer in the fridge.
Ingredient Science Spotlight
Mushrooms
Mushrooms are the perfect base for vegetarian jerky because their dense texture allows them to hold up to the drying process, while still providing that satisfying chew. Shiitake mushrooms, in particular, are known for their umami-rich flavor, which mimics the savory depth of meat. They’re also a great source of fiber and antioxidants, making them a healthy snack.
Tempeh
Tempeh is made by fermenting soybeans, and it’s a fantastic meat alternative due to its firm texture and high protein content. The fermentation process also introduces beneficial probiotics, making tempeh a gut-friendly ingredient. It absorbs marinades beautifully, so it really takes on the bold flavors of the jerky.
Seitan
Seitan, made from gluten, has a chewy, elastic texture that closely resembles meat. It’s a protein powerhouse, containing around 25 grams of protein per 3.5 ounces, which makes it an excellent choice for those seeking a high-protein vegetarian snack. Its ability to take on a variety of flavors makes it an ideal candidate for jerky.
Liquid Smoke
Liquid smoke is a key ingredient in recreating that signature smoky, savory flavor that jerky is known for. It’s made by condensing the smoke from burning wood into liquid form. Just a few drops add incredible depth to the flavor profile of your jerky, giving it that authentic smoky finish.
Expert Tips
- Slicing is Key: The thinner the slices, the better your jerky will dry. Aim for slices around 1/4 inch thick. If they’re too thick, the jerky won’t dry properly; too thin, and it might get brittle.
- Marinate Overnight: The longer you let the marinade soak into your base, the more intense the flavor will be. Ideally, marinate overnight for maximum taste.
- Check Moisture Levels: Don’t over-dry your jerky. It should be dry to the touch but still bendable. If you let it go too long, it’ll be too tough to eat.
- Use a Dehydrator for Consistency: If you have one, a dehydrator can give you the most consistent results, as it controls the temperature more evenly than an oven.
Recipe Variations
- Spicy Teriyaki Jerky: Add a bit more soy sauce, a tablespoon of brown sugar, and a splash of sesame oil. Toss in some chili flakes for extra heat, and you’ll have a sweet-spicy flavor combo.
- BBQ Style: Mix in tomato paste, apple cider vinegar, and a little brown sugar for a tangy barbecue-style jerky. You can even add smoked paprika for that extra smoky kick.
- Herb-Infused Jerky: Use fresh herbs like rosemary, thyme, or oregano in your marinade. This adds a fresh, herbal flavor that works wonderfully with the earthiness of mushrooms or tempeh.
Final Words
Homemade vegetarian jerky is one of those rare snacks that’s not only delicious and satisfying but also incredibly customizable. Whether you’re vegan, vegetarian, or just looking for a healthy alternative to traditional jerky, making your own batch lets you control the flavors and ingredients. Plus, you can feel good knowing it’s free from preservatives and artificial additives.
FAQs
What Are The Main Ingredients For A Vegetarian Jerky Recipe?
The basic ingredients for a vegetarian jerky recipe typically include plant-based protein sources such as soy, tempeh, or mushrooms. You’ll also need seasonings like soy sauce, liquid smoke, garlic powder, onion powder, smoked paprika, and maple syrup or other sweeteners. A marinade base of olive oil or vinegar may also be used.
Can I Use Mushrooms To Make Vegetarian Jerky?
Yes, mushrooms, particularly varieties like portobello or shiitake, are commonly used for vegetarian jerky. Their dense texture and umami flavor make them an ideal base for jerky, absorbing marinades well and drying to a chewy, jerky-like consistency.
How Do I Prepare The Ingredients For Vegetarian Jerky?
To prepare the ingredients for vegetarian jerky, start by slicing your plant-based protein (tempeh, soy, or mushrooms) into thin, uniform strips. For mushrooms, remove the stems and slice caps. Then, marinate the slices for several hours or overnight in your chosen marinade to enhance the flavor.
Can I Make Vegetarian Jerky Without A Dehydrator?
Yes, a dehydrator is not strictly necessary for making vegetarian jerky. You can use an oven set at a low temperature (usually around 170°F or 75°C) with the door slightly ajar to allow moisture to escape. The jerky should be baked for 4 to 6 hours, depending on thickness.
What Is The Best Way To Marinate Vegetarian Jerky?
To marinate vegetarian jerky, mix your desired seasonings in a bowl (soy sauce, liquid smoke, garlic, paprika, etc.). Place the protein slices into the marinade, ensuring they’re fully submerged. Refrigerate for several hours or overnight to allow the flavors to infuse deeply into the slices.
Can I Use Tofu For Vegetarian Jerky?
Yes, tofu is a popular choice for vegetarian jerky. To make tofu jerky, press the tofu to remove excess moisture, then slice it thinly. Marinate the slices and dry them in a dehydrator or oven until they become firm and chewy, similar to traditional jerky.
How Long Will Homemade Vegetarian Jerky Last?
Homemade vegetarian jerky can last for about 1 to 2 weeks when stored in an airtight container at room temperature. If stored in the refrigerator or freezer, it can last up to 1 to 3 months, depending on the ingredients used.
Can I Make Vegetarian Jerky Gluten-free?
Yes, you can make vegetarian jerky gluten-free by using gluten-free soy sauce or tamari in the marinade. Additionally, ensure that any other ingredients, such as spices or sweeteners, are gluten-free. Tempeh or certain brands of tofu are also naturally gluten-free.
How Do I Know When Vegetarian Jerky Is Done Drying?
Vegetarian jerky is done drying when it has a firm, chewy texture without being overly brittle. It should not feel moist or sticky, and it should bend slightly without snapping in half. Check regularly during the drying process to ensure it doesn’t over-dry or burn.
Can I Add Extra Flavorings To My Vegetarian Jerky?
Yes, you can customize the flavor of your vegetarian jerky by adding various spices and flavorings to the marinade. Popular additions include chili powder, cayenne pepper, lemon juice, or herbs like thyme and oregano. Adjust the seasonings according to your taste preferences.