Vegan jerky in a jar

Vegan jerky

Name: Vegan jerky
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Makes 20-25 pieces
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

Good Food team

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Makes 20-25 pieces

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

plus 30 mins freezing

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Make this plant-based seitan jerky as a vegan 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

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the seitan jerky

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

For the jerky sauce

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

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Nutrition: Per serving (25)

kcal31
fat0.4g

low
saturates0g
carbs2g
sugars1g
fibre0g
protein5g
salt0.2g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, March 2021

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