Making vegan jerky is pretty easy and awesome if you have the right ingredients and a little patience. You can flavor it different ways and experiment but I’m giving you a basic recipe that’s sure to please — black pepper jerky.
You need a vegan protein and soy curls work great in this recipe. If you’re into making your own homemade seitan, then you’re probably already making your own jerky and don’t need me. This is for those who don’t want to mess around with making their own vegan meat.
Butler soy curls are pretty much the only commercial ones out there and if you can buy them at a store locally then you’re lucky. If not, I am including an Amazon affiliate link at the bottom of the recipe you can use to order some. This recipe makes a big batch using only half of the curls so they’re not too expensive if you measure them against the cost of prepacked retail varieties.
One key to success is to marinate the curls overnight for maximum flavor. You need all that good stuff to soak in as the curls are pretty bland on their own.
These are great in their own as a snack (seriously addicting) in a wrap with veggies and hummus, crumbled on top of salads and I’ve also used them in stuffed loaded baked potatoes. Don’t be a jerky and make these STAT!
Easy Vegan Black Pepper Jerky
6
servings30
minutes1
hour5
minutesDelicious homemade vegan jerky that’s as easy as it is delicious!
Ingredients
1/2 Bag soy curls (4 oz)
1 Tablespoon pepper (I used half black and half white)
1 Tablespoon onion powder
3 Tablespoons liquid smoke
2 Tablespoons water
1/2 Cup soy sauce (use tamari for gluten-free version)
1 Teaspoon garlic powder
1 Clove crushed garlic
2 Teaspoons agave syrup
2 Teaspoons olive oil
Directions
- Bring a small pot of water to boiling. Rehydrate soy curls by soaking in boiled water for 2 minutes. Drain the curls (see notes) and press out any excess liquid from curls by using paper towels or a clean kitchen towel.
- Make marinade by mixing all ingredients and stir in soy curls. Marinate for 3 hours or preferably overnight.
- Line a sheet pan with parchment. Drain marinated soy curls and spread them out on the parchment lined sheet pan. Bake for 65 minutes at 225° stirring every 20 minutes.
- Let cool and store any leftovers in a container in the refrigerator.
Notes
- Optional: Sprinkle with some additional pepper and garlic powder (if you want more heat!).
- After draining the curls from the boiling water you may be left with a lot of small crumbs. I set these aside and use them in taco filling as they’ll burn if baked. Best to save them for another recipe. Use only the large pieces.
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