VEGAN JERKY

Vegan jerky image

Make this plant-based vegan jerky as a snack. It will keep in the fridge for up to a week, so it's great for those times in the day when you need a pick-me-up

Provided by Good Food team

Categories Snack

Time 1h40m

Yield Makes 20-25 pieces

Number Of Ingredients 15

Ingredients

140g vital wheat gluten flour
115ml vegan low-salt beef or veg stock
1 tbsp low-salt soy sauce
2 tsp miso paste
1 tsp smoked paprika
1 tsp garlic granules
1 tsp ground ginger
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp dark agave nectar or maple syrup
1 tbsp low-salt soy sauce
1 tsp dark agave or maple syrup
½ tsp garlic powder
½ tsp ground ginger
1 tsp sesame oil

Steps:

Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.
Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.
Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.
Bake for 1 hr, turning after 30 mins. Check its progress - when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.

Nutrition Facts : Calories 31 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium