Chef Ani | Easy Vegan Jerky | Delicious, Plant-Based

I invited mom to join me for this video, as she is very fond of soy jerky. She makes these for us quite often. It is a perfect snack to take on the road or grab if you need something quick to eat. A few days ago, we went to visit my sister for her birthday. It was a great trip and so much fun to see her. Before we left, we made some Easy Vegan Jerky as a snack for the road and made a spur-of-the-moment decision to share the recipe with you. So, here it is—a simple, easy vegan jerky recipe.

Let’s Talk Vegan Jerky Ingredients:

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Butler’s Soy Curls:

The essential ingredient in this recipe is Butler’s Soy Curls. They are made from non-GMO soybeans and provides both protein and fiber. Because they are sold dried, they need to be reconstituted. This is easily done with just plain water, either cold or hot. But for this recipe, we use hot water; it seems that the warm soy curls absorb the flavor mixture better.

Hickory Smoke Powder:

Hickory Smoke Powder adds a wonderfully rich smokey aroma and flavor to these soy curls. A little goes a long way, and Smoke Powder lasts a long time in your cupboard.

Smoked Paprika:

Smoked paprika is another remarkable ingredient to add to these soy curls. It provides another layer of flavoring. If you do not have the smoked version of paprika, use plain paprika instead.

Fresh Lemon Juice:

We add fresh lemon juice to brighten the flavor. Lemon juice is a great flavor enhancer in my book. It gives a flavor dimension that is hard to describe but is noticeably absent when not included.

Grandma’s Molasses:

Molasses adds a touch of sweet balance to the jerky. It is hard to describe the magic that happens with just a touch of Grandma’s Molasses is added to the recipe. You will notice that we use very little, but it somehow rounds out the finished product’s flavor. You can add more if you happen to like a sweeter jerky.

Bragg Liquid Aminos:

Bragg Liquid Aminos is a soy sauce alternative. It is what provides most of the salt in this recipe. Use soy sauce if you do not have access to Bragg Liquid Aminos.

Cayenne:

The amount of cayenne used in this recipe adds a touch of heat but does not make the jerky hot. As you experiment with making your own jerky, you can add or take away from the amount to make them perfect for your tastebuds. You could even add some crushed red pepper for some extra heat.

The Baking Process:

We are a divided family as far as vegan jerky is concerned. Mom and Kaija like the jerky a little softer, whereas I like mine with a little more chew. I don’t even mind if it is crispy. Dad will usually eat his jerky either way. It is easy to please everyone as you can remove the jerky from the oven at different stages. See recipe for details. We prefer a slow bake, 250F, which gives us more control as we try for the perfect consistency.

How to Store Vegan Jerky:

We usually store the vegan jerky in airtight containers, making them easy to grab on-the-go. They last for quite a while without refrigeration. We will, on occasion, vacuum seal the jerky for longer shelf life.

I hope you enjoy and make many happy memories and trips with this Easy Vegan Jerky recipe.

Click Here to Watch Me Make this Recipe on YouTube!

Easy Vegan Jerky | Delicious, Plant-Based

Print Recipe

★★★★★

5 from 1 reviews

Author: Chef Ani
Yield: Serves 4-6 1x

Ingredients

Scale

1 package (8 oz.) Butler’s Soy Curls
1/4 cup olive oil
1/4 cup Bragg’s Liquid Aminos (or soy sauce)
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons smoked paprika
1 teaspoon Hickory Smoke Powder
1/2 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons fresh lemon juice
1–2 teaspoons Grandma’s Molasses

Instructions

Start by reconstituting the soy curls. In a medium size pot bring 4 cups of water to a boil. Turn off the heat and add soy curls. Let sit for 15 minutes.
Drain and Squeeze soy curls. It’s essential to get out as much liquid as possible, as they will absorb more flavor.
In a separate bowl, add the remaining ingredients and stir to combine to make the flavor mixture. Let sit for a couple of minutes to thicken.
Next, pour the flavor mixture over the squeezed soy curls and stir to coat every soy curl.
Add to a baking tray lined with a silicone mat, and bake at 250 F for 30 minutes.
Stir, return to oven for another 15 minutes. Turn the oven off, and let it sit until desired consistency. If you like them soft and pliable, they may be ready within minutes, or if you like them crunchy, leave them in a bit longer or a lot longer:) (like me)
Store in an airtight container.

Notes

We love to have soy jerky on hand, especially when traveling, as they are easy to grab and provide a savory protein-rich snack.

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