Vegan jerky

Ingredients

  1. Step 1 140g vital wheat gluten flour
  2. Step 2 115ml vegan low-salt beef or veg stock
  3. Step 3 1 tbsp low-salt soy sauce
  4. Step 4 2 tsp miso paste
  5. Step 5 1 tsp smoked paprika
  6. Step 6 1 tsp garlic granules
  7. Step 7 1 tsp ground ginger
  8. Step 8 1 tbsp rice vinegar
  9. Step 9 1 tsp sesame oil
  10. Step 10 1 tbsp dark agave nectar or maple syrup
  11. Step 11 1 tbsp low-salt soy sauce
  12. Step 12 1 tsp dark agave or maple syrup
  13. Step 13 ½ tsp garlic powder
  14. Step 14 ½ tsp ground ginger
  15. Step 15 1 tsp sesame oil
Vegan jerky
Calories: 31 Carbohydrate: 2 g Protein: 5 g Fat: g
Cook time: 100 minutes Prep time: 10 minutes Total time: 110 minutes Servings: 2025

TAGS

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Directions

  1. Step 1 Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.
  2. Step 2 Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.
  3. Step 3 Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.
  4. Step 4 Bake for 1 hr, turning after 30 mins. Check its progress - when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.