It’s not very hard to make a vegan jerky recipe, as you will read here. There are many easy methods to make vegan jerky without a dehydrator or anything fancy, you just need to have a bit of patience. You can make vegan jerky from tempeh, tofu, mushrooms – you name it. It is crucial to dehydrate your ingredients and then just spice it. We also have some great BBQ vegan sauces that will make your mind blow when you eat your jerky. I personally love to always have jerky in my kitchen because I love snacks and this is great way to replace my usual snacks like almonds, peanuts, or crackers. It’s spicy too! So here are 6 delicious vegan jerky recipes (I have recently added one more as bonus- it’s great, last recipe on list!)

Shiitake Mushrooms Vegan Jerky

Ingredients :



8 oz shiitake mushrooms

1/2 tsp garlic powder

1/2 Tbsp allspice

1/2 tsp cayenne pepper

1/8 tsp black pepper

2 Tbsp agave syrup

2 Tbsp soy sauce

2 tsp sesame oil

1 tsp liquid smoke

2 oz vital wheat gluten

1 Tbsp seasoned rice vinegar

1 Tbsp molasses

olive oil spray

Directions :

Preheat the oven to 425ºF. Gently clean the mushroom caps with a damp cloth. In a food processor, combine the mushrooms, garlic powder, allspice, cayenne, black pepper, and agave syrup. Add soy sauce, sesame oil, and liquid smoke. Process until soft and mushy. Add the vital wheat gluten and process until it begins to form a dough. You should be able to form it into a ball, without it sticking to your hands. Roll the dough into a rectangle, and roll until very thin and flat. Using a very sharp knife , slice the jerky into 2″ strips. Arrange in a single layer on a baking sheet, and spray the top side lightly with olive oil. Bake for 35 minutes. Flip the strips over. Spray the top side lightly with olive oil again, and bake for another 15 minutes. Remove from oven and allow the jerky to cool before eating.

Eggplant Jerky

Ingredients :

2 medium sized Japanese eggplant

2 Tbsp apple cider vinegar

2 Tbsp sesame oil

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp agave syrup

1/2 tsp liquid smoke

Directions :

Wash and slice eggplant 1/4 inch thick, leaving skin on. Mix remaining ingredients together in a small bowl. Dip eggplant in marinade and set aside, making sure both sides are coated. In a dehydrator or in an oven, dehydrate on 125 degrees for 3 hrs. If texture is not chewy enough at that point, leave for additional time, checking every 5 minutes.

Tofu Jerky

Ingredients :

Tofu

Vinegar, either malt or apple cider

Liquid smoke

Hot Sauce

Soy Sauce

Honey

Some veggie Oil

Garlic Salt

Salt and Pepper

Directions :

First step is to drain the tofu. Drain the tofu by wrapping the block of tofu in a clean cloth or paper towel, then placing it on a clean plate with another clean plate on top. Add some weight on top of the plate, such as a bag of flour or a couple canned goods. This will force the water out of the tofu, and keep your vegan jerky from being soggy. Let it sit like this for at least one hour, but up to overnight. Cut the tofu into thin strips, then place them in a large zip-loc bag. Add all the remaining ingredients. Close the bag and shake gently to coat the tofu in the marinade. Leave it in the fridge overnight. Preheat the oven to 200. Line a baking sheet with parchment paper, and arrange tofu in a single layer. Bake for 2 1/2 hours to dehydrate. Cool before serving.

”Oatmeal” Jerky

Ingredients:

1 packet instant oatmeal (single-serving size)

1/2 cup apple juice

1/2 cup Teriyaki sauce

2 Tbsp Olive oil

1 tsp liquid smoke

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

1 lb soy protein

Directions :

Mix apple juice and oatmeal together. Add all remaining ingredients, except the soy protein and combine. Set aside for 15 minutes. Add the soy protein and mix well. Turn mixture into a blender or food processor and process until a dough forms. Roll dough out on a flat surface to 1/4″ thickness. Cut the dough into strip. Use a dehydrator to dehydrate the jerky strips for 3-4 hours, or bake in the over for 2 1/2 hours at 200 degrees.

Sriracha Tofu Jerky

Ingredients:

½ lb. extra firm tofu

2 tbsp soy sauce

1 tsp apple cider vinegar

½ tsp liquid smoke

2 tsp sriracha, or hot sauce of choice

¼ tsp. garlic powder

1/4 tsp onion powder

Directions :

Drain your tofu and pat dry. See previous tofu jerky recipe above for directions on how to properly drain the tofu, if you have not done this before. Cut the tofu into very thin slices – ¼” thickness. Mix all remaining ingredients together in a small bowl. Brush the marinade over both sides of the tofu slices. Arrange tofu in a single layer on a parchment lined baking sheet. Bake at 200 degrees for 2 1/2 hours, or until tough. Allow to cool before serving – it will become tougher and more jerky-like in consistency as it cools.

Mellow Mushroom Jerky

Ingredients:

3 Tbsp soy sauce

2 Tbsp pure maple syrup

2 Tbsp apple cider vinegar

1 Tbsp five-spice powder

1/4 tsp sea salt

1/4 tsp black pepper

3 portobello mushrooms, cleaned and sliced into 1/4″ pieces

sesame seeds, for garnish

Directions :

In a small bowl, mix together all ingredients except mushrooms and sesame seeds. In a gallon size zip-loc bag, combine the mushrooms and marinade mixture. Toss gently so that the mushrooms get coated with the marinade on all sides. Refrigerate overnight. Remove the mushroom strips from the marinade and arrange in a single layer in a dehydrator. Dehydrate until dry at 145ºF for 5 to 6 hours. Alternatively, the mushrooms can be baked on a parchment lined baking sheet in the over for 2-3 hours. Cooking times may vary due to the thickness of the slices or brand of dehydrator.