From the author, Terrence Paschal: I am in love with the vegan jerky you can buy in the store, but the problem is that stuff can get pricey. I decided to try and make my own. I’ve got to be honest, it didn’t come out exactly like the store-bought version, but it is a pretty tasty snack.
From Plant-Based on a Budget: If you are looking for a healthier alternative to jerky, then we are happy to report that there’s a wide variety of plant-based recipes you can turn to. This Mushroom Jerky is one of our favorites and we think you might love it too! It’s smokey, sweet, salty, and spicy, so brace yourself for a good flavor punch.
Mushrooms are truly magic. Not only because of how spontaneously they grow all around or how many medicinal uses they possess, but also because they are so incredibly versatile when it comes to cooking (especially plant-based cooking!). Their meaty texture and sponge-like qualities make for the perfect base to try new creations.
This Mushroom Jerky is the perfect example. The mushrooms absorb all the delicious flavors of the marinade and it works out perfectly. Excited to try this plant-based Mushroom Jerky recipe?
How to Make a JLT
This jerky is the perfect addition to a tasty sandwich. Let’s call it a JLT (similar to a BLT). Spread some vegan mayonnaise on two toasted slices of bread, layer with some crispy romain (or iceberg lettuce), some tomato slices, and a few slices of the jerky. And voila, you have yourself a JLT for lunch. Enjoy!
Place the mushrooms in a food processor. Process until chopped in small pieces.
Add soy sauce, hot chili oil, garlic powder, onion powder, sugar, and wheat gluten. Process until smooth (If your mixture is too moist to the point where you will not be able to shape it into jerky stripes, add 1 tbsp of vital wheat gluten. Process the added vital wheat gluten and check your mixture.
Preheat the oven to 400 degrees F (204 degrees C).
While the oven is preheating, remove mushroom mixture from the food processor. Place it on a flat surface and shape into a thin rectangle. Using a rolling pin, roll it out until it flattens.
Slice the rectangle into thin strips. They should be about an inch wide. In this step, if your mixture is sticky and difficult to work with, bring it back to the food processor and add one more tablespoon of vital wheat gluten. Repeat this process until you achieve a mixture that is very easy to work with and does not stick to your hands or your surface.
Place the strips on a baking sheet with parchment paper or a silicone mat. Cook for 15 minutes and then flip. Cook for 15 more minutes.
Remove from the oven and brush on BBQ sauce on both sides of the strip. Cook for 5 to 10 more minutes, or until the sauce has thickened.