When my boyfriend and I went vegan, one thing we really missed was this chewy and salty snack... You guessed it: Beef Jerky! After a few experiments in the kitchen, we came up with the perfect alternative. This healthier, cruelty-free and nice-to-the-planet jerky is packed with flavor and protein. While it obviously doesn't taste exactly like beef, it certainly has that meaty feel we're all looking for. We present you: THE VEGAN JERKY!

Step 1: Gather the Ingredients

This is what you'll need:

- 4 oz (half a bag) Soy Curls (textured soy protein) *
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 2 tsp sesame oil **
- 2 tsp Sri Racha sauce (add to taste)
- 1 1/2 tsp liquid smoke ***
- 1 tbsp maple sirup
- 2 1/2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 3 tbsp vital wheat gluten ****

* Find it on amazon if your local store only sells the powdered one
** Find it at any asian grocery store
*** Find it next to the bbq sauce at the grocery store
**** Adds a fatty-like texture - can be omitted

Step 2: Mix

Whisk together everything in a medium sized bowl EXCEPT for the vital wheat gluten and the soy curls.

Step 3: Marinate

Add the soy curls and mix them with you hand so they get all coated with the good stuff. Then, add 3/4 cup of water and mix a little more. Let sit for about 30 minutes. The tasty mixture will re-hydrate the soy curls.

Step 4: Gluten

It's a good idea at this point to preheat the oven to 400 F.

Add the vital wheat gluten (omit this step if you don't have any) and mix with your hand. Small chunks of chewy gluten will form.

Step 5: Bake

Lay out the jerky evenly on a baking sheet over a layer of parchment paper. Bake at 400 F for 25 minutes.

Step 6: Enjoy!

Remove the jerky from the oven, and let it cool off for about five minutes. Enjoy it while still hot, and try to save some for later! My boyfriend thinks it tastes even better the next day. You can store it at room temperature in a sealed container for about five days (we all know it won't stay that long on the counter).

Have fun! :)

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    6 Discussions


    1 year ago

    I haven't made the recipe yet, and every recipe I've seen still uses water to hydrate the curls. has anyone tried doubling the marinade ingredients than using only 1/2 a cup of water to re-hydrate the curls? so that way they have an even deeper flavor? I don't know if it would work but it was just a thought. I just don't know why we would use water when you could completely hydrate the curls with marinade if possible. I haven't used them before so I don't know.


    1 year ago

    This looks so yummy! Gotta love Soy Curls. I've been looking for this exact recipe. Thank you!


    2 years ago

    Dang that looks good - I am not vegan at all but love food of all kinds. Kudos on a great looking recipe.

    1 reply