Vegan jerky is a perfect snack after a workout, for a camping trip or as a high protein meal. Or, can we just say, it is always an ideal time for this food. All you need to prepare it is a few ingredients and a good-quality dehydrator.
In this article, we will show you some of our favorite vegan jerky recipes that you can make in your home. You will find them easy to prepare and very delicious. Store them properly after you finish the jerky dehydration process and you will have a perfect snack for your next trip. They also make a great school lunch for your children. And because they are so tasty, your little ones will love them too.
So without further ado, let’s dive in.
Recommended reading: Our list of top rated dehydrators on the market!
1. Vegan Eggplant Jerky
- 2 tbsp maple syrup
- 4 tbsp balsamic vinegar
- ½ tsp garlic powder
- 1 tsp smoked paprika
- Olive oil, ½ cup
- 3 eggplants, small
- Sea salt
Preheat the dehydrator to 115 degrees F. In the meantime, prepare the marinade for the recipe. Stir together olive oil, garlic powder, smoked paprika, maple syrup and balsamic vinegar in a bowl. Take the eggplants and cut off their ends. Use a knife or mandoline to slice them thinly into ⅛ inches. Make sure to do that vertically.
Place the plant into the marinade and make sure they are all coated well. Leave it to rest for about 2 hours and flip once after an hour. After you have done this step correctly, place the veggie slices in the dehydrator on the racks. When you do that, make sure to leave some space between them so that they can dry equally.
Use salt to sprinkle it, because that way they will dry better and faster. Also for the taste. It should take 5 to 7 hours for them to be done, until the jerky is chewy and dry to the touch. It would be wise to try it before you decide to get it out from the unit, to be sure that the food is done.
After the dehydration process is over, you need to store the dried eggplants properly. Place them in an airtight jar or a container and leave. You could also use a sealed bag when you are going on some trip. Eat it for the next two days. And if you want it to last longer period, you need to place it in the fridge.
2. Vegan Jackfruit Jerky
- Green jackfruit in brine, one can
- Maple syrup, ¼ cup
- Coconut oil or other vegetable oil, ¼ cup
- 2 tbsp. Coconut Aminos for gluten and soy free, or Braggs Liquid Aminos for gluten free or soy sauce
- 1 tbsp. smoked paprika
- 1 tsp salt, smoked
- 1 tsp black pepper, ground
First, you need to preheat your dehydrator. Slice the jackfruit into 1/3, about ¼ inch thick. After you have done that, place it in the bowl with all other ingredients. Mix them gently and be careful not to break the plant while doing that.
Marinate it well, and then put it on the dehydrator’s racks. Bear in mind to leave the adequate space between the slices so that they are equally dried. Because of the sugar that contains maple syrup, the plant will harden more. That means that it needs to be chewy when it is done and still hot.
If you want more firm texture, leave it for a few more minutes in the unit and frequently check so that you don’t overdry it. When it is cool, place it in the airtight container or a jar and leave it in the fridge. Or if you are going on some outdoor adventure store it in the sealed bag and pack it in your bag. Make sure to eat plenty of veggies while hiking or backpacking!
3. Vegan Mushroom Jerky
- 250 gr mushrooms (any kind is fine)
- 2 or 3 minced garlic cloves
- ½ inch of the minced ginger knob
- 2 tbsp. soy sauce
- 2 tbsp. vegan Worcestershire
- 1 tbsp. sesame oil
- Black pepper, ground
- ½ tsp. smoked paprika or liquid smoke (optional)
This is the really strong flavor, so if you need to add something more or to leave some ingredients out, feel free to do it. The great thing about mushrooms is that they absorb the flavors well.
Use the ingredients and make the marinade. Mix all the ingredients well and add ¼ cup water. Slice the veggies into thin strips and place them into the marinade. It would be best to use a gallon ziplock bag, pour the marinade with the mushroom into it and shake it well. That way you will make sure that the veggies are all covered up.
You don’t need to submerge them more than 10 minutes because the mushrooms will soak it fast. When you are done taking this step, the next thing you need to do is to place them on the sheet of the dehydrator. Set the highest temperature and leave them to dry for about 4 to 5 hours.
They will have a good chew to them, get a bit crispy, and the best part is that the bits of garlic and ginger will also get crispy. And after you get them out of the dehydrator, leave them to rest. When they are cool enough, store them properly in an airtight bag, container or a jar. You will love this recipe!
4. Vegan Cauliflower Jerky
- ¼ cup and 2 tbsp. raw tahini
- ¼ Tsp. sriracha
- 1 tbsp. nutritional yeast
- 1 tbsp. apple cider vinegar
- ¼ tsp. salt
- ½ tsp. smoked paprika or liquid smoke
- Vegetable broth, ¼ cup
- Cauliflower, one head, separated into evenly small sized pieces
- Extra salt and dried parsley for serving
In one bowl place the salt, smoke element or smoked paprika, apple cider vinegar, sriracha, nooch, and tahini. Pour in the vegetable broth and stir well until you get a smooth mix. You are looking for that beer batter consistency. To achieve a smooth and thick texture, add more broth into it.
Place the florets into this combination and make sure that every veggie is adequately covered up. You can leave it to rest for about 15 minutes so that the plant can soak the marinade properly.
After this step, place the florets into the sheet in the dehydrator. Use a little salt to sprinkle them. For the next 12 to 14 hours leave the veggies to dehydrate at 130 degrees F. Sprinkle with dried parsley and more salt if you prefer when the drying process is finished.
Store the food after you have done every step and serve it. You can also use it for a quick brunch when you are in a hurry. Or a high energy snack after you have walked for miles.
5. Vegan Oatmeal Jerky
- Instant oatmeal, one packet (single serving size)
- ½ cup Teriyaki sauce
- ½ cup apple juice
- 1 tsp. liquid smoke or smoked paprika
- 1 tbsp. olive oil
- ½ tsp. pepper
- ½ tsp. garlic powder
- Soy protein, 1 lb.
- 1 tsp. salt
Place the oatmeal in one bowl, pour in the apple juice and mix them together. Add other ingredients, except soy protein and stir them well. Leave it to rest for about 15 minutes.
Then you can add soy protein and combine all the ingredients well. Place this mixture into a food processor or a blender and process until you form a dough. Get it out form the unit and place it on a flat service so you can roll it out to ¼ inch thickness.
Use a knife to cut the dough into pieces. Place them on the trays of the dehydrator and set the temperature at 200 degrees. Leave them to dry for about 3 to 4 hours. After they are done, store them in a jar, container or an airtight bag.
6. Vegan Soy Jerky
- 1 tbsp. blackstrap molasses
- 1 tsp. salt
- 1 tbsp. smoked paprika or liquid smoke
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Canola or other oil that has a neutral taste, ¼ cup
- ¼ tsp. cayenne
- Butler Soy Curls, 4 cups
- Boiling water, 1 cup
Into one large bowl place all the ingredients except soy curls and water. First, mix these ingredients well and then pour in the water. Stir it well. Place the soy curls immediately and make sure to coat them properly so that every piece is marinated. Leave them to rest for one minute and then mix again.
Stir them for another four to five minutes until the soy curls are soft and most of the liquid is absorbed. Drain them and spread them onto a dehydrator sheet. Set the temperature at 225 degrees F and dry for about 2 hours. Make sure to leave space between the pieces so they can dry equally.
We hope that you love our favorite vegan jerky recipes. These are delicious, healthy and very easy to make. It is a great way to replace your usual snacks. Follow our instructions, and you will soon learn to make them like a pro! Bon appetite!