6 Delicious Vegan Jerky Recipes

6 Delicious Vegan Jerky Recipes

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It is crucial to dehydrate your let’s say product and then just spice it. You have some great BBQ vegan sauces that will make your mind blow when you eat your jerky. Process for a few seconds until they’re finely diced.Add the mushroom caps, powdered kombu, onion powder, garlic powder, ¼ t allspice, ¼ t cayenne, black pepper, and sugar. Pulse to finely dice and combine.Add 1 Tb soy sauce, 1 Tb peanut oil, and the liquid smoke. Process until mushy.Add the gluten and process until a dough forms. It should be squishy—not sticky—and hold together in a ball. It will be more malleable than seitan dough (if you’re familiar with that).Remove the dough from the processor and knead a little, then roll into a rectangle ⅛” thick.While that rests, mix the remaining ¼ t allspice, ¼ t cayenne, 1 T soy sauce, and 1 T peanut oil along with the vinegar, molasses, and more black pepper.Using a knife or pizza cutter, slice the jerky into strips. (I like mine about 1 1/2″ x 6″.). After 20 minutes, flip the strips, brush with just under the other half the marinade, and bake for another 20 minutes.After that, remove the strips, flip again, and brush with any remaining marinade so that both sides are nice and shiny.If not eating immediately, then  store in plastic wrap. Dip both sides of eggplant in marinade and set aside.Add sesame seeds Dehydrate on 125 for about 3 hrs and then reduce to 115 until desired texture is reached. They should be chewy, but not tuff. You can use dehydrator but if you don’t have one here is little trick;  Drain the tofu by wrapping the block in cloth or paper towels then place between two plates and put some weight on top ( a bag of flour or something about that weight) and let it sit for about 15-20 min.

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