📝 About This Recipe
This plant-based jerky is a revelation in texture and flavor, offering a satisfyingly chewy 'snap' that rivals traditional beef jerky. By combining high-protein vital wheat gluten with a rich, umami-packed marinade of liquid smoke, maple syrup, and soy sauce, we create a snack that is both deeply savory and subtly sweet. Perfect for hikers, road-trippers, or anyone seeking a high-protein, shelf-stable snack that doesn't compromise on bold, rustic taste.
🥗 Ingredients
The Seitan Base
- 2 cups Vital Wheat Gluten (the essential protein for the 'meaty' texture)
- 1/4 cup Nutritional Yeast (adds savory depth)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (for color and base smokiness)
- 1 1/4 cups Vegetable Broth (chilled)
The Umami Marinade
- 1/2 cup Soy Sauce (or Tamari for a gluten-free-style flavor profile)
- 3 tablespoons Maple Syrup (Grade A dark preferred)
- 1 tablespoon Apple Cider Vinegar (to balance the sugars)
- 2 teaspoons Liquid Smoke (hickory or mesquite)
- 1 tablespoon Worcestershire Sauce (ensure it is a vegan-certified brand)
- 2 teaspoons Coarsely Ground Black Pepper (freshly cracked is best)
- 1 teaspoon Sriracha or Hot Sauce (optional for a spicy kick)
- 1 teaspoon Molasses (for color and earthy richness)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika until well combined.
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2
Pour the chilled vegetable broth into the dry ingredients. Stir with a sturdy spatula until a thick, elastic dough forms and no dry pockets of flour remain.
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3
Knead the dough by hand for about 3-5 minutes. You want to develop the gluten strands to create that signature jerky chew; the dough should feel very rubbery and tough.
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4
Using a sharp knife or kitchen shears, cut the dough into very thin strips, roughly 1/8 inch thick. Don't worry about uniformity; the rustic shapes add to the jerky aesthetic.
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5
Prepare a steamer basket over boiling water. Place the seitan strips in the basket and steam for 20 minutes. This 'sets' the protein so it doesn't become mushy during the marinating process.
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6
While the seitan steams, whisk together all the 'Umami Marinade' ingredients in a shallow glass dish or a large zip-top bag.
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7
Remove the seitan from the steamer and let it cool slightly until it can be handled. While still warm, toss the strips into the marinade. Let them soak for at least 30 minutes (or up to overnight in the fridge for maximum flavor).
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8
Preheat your oven to its lowest possible setting, ideally between 175°F and 200°F (80°C - 95°C). Line two large baking sheets with parchment paper or silicone mats.
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9
Arrange the marinated strips in a single layer on the baking sheets, ensuring they do not touch or overlap. Sprinkle with extra black pepper if you like it spicy.
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10
Bake in the oven for 2 to 3 hours. Every 45 minutes, flip the strips and rotate the pans to ensure even drying.
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11
Check the texture: the jerky is done when it is dark, firm, and dry to the touch, but still has a slight bendable flexibility. It will firm up further as it cools.
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12
Remove from the oven and let the jerky cool completely on a wire rack. This allows any remaining moisture to evaporate, ensuring a better shelf life.
💡 Chef's Tips
Avoid over-kneading the dough beyond 5 minutes or it may become crumbly rather than chewy. If you have a food dehydrator, use it at 145°F for 4-6 hours instead of the oven for a more consistent result. For a 'teriyaki' twist, replace the maple syrup with brown sugar and add a teaspoon of ground ginger. Ensure your oven door is cracked open slightly with a wooden spoon if your oven doesn't go below 200°F to allow moisture to escape. Store the finished jerky in an airtight container; it stays fresh for 1 week at room temperature or 3 weeks in the fridge.
🍽️ Serving Suggestions
Pair with a crisp, cold India Pale Ale (IPA) to cut through the smoky sweetness. Serve as part of a plant-based charcuterie board alongside vegan cheeses and brined olives. Roughly chop the jerky and use it as a high-protein salad topper for an extra crunch. Pack it in reusable silicone bags for the ultimate lightweight hiking fuel. Enjoy alongside a handful of smoked almonds and dried cranberries for a savory trail mix.