Best Vegan Jerky Recipes for Delicious Plant-Based Snacks

Craving a savory, chewy snack that’s completely plant-based and packed with flavor? Vegan jerky is the perfect answer!

Whether you’re a longtime vegan or just looking to cut back on meat, these recipes deliver that satisfying jerky texture using wholesome ingredients like mushrooms, tofu, and seitan. Not only are these options delicious, but they’re also easy to customize with your favorite spices and marinades.

Plus, making your own jerky at home means you control the ingredients, avoiding preservatives and additives often found in store-bought versions.

In this post, we’ll explore the best vegan jerky recipes that are sure to become your go-to snacks. From smoky and spicy to sweet and tangy, these recipes show just how versatile vegan jerky can be.

Ready to get started? Let’s dive into why these recipes are a must-try and how you can make them yourself with simple ingredients and accessible equipment.

Why You’ll Love This Recipe

These vegan jerky recipes stand out because they perfectly mimic the texture and flavor profile of traditional meat jerky without compromising on nutrition or ethics. They use plant-based proteins like mushrooms, tofu, and vital wheat gluten, providing a chewy, satisfying bite.

The marinades infuse each piece with bold flavors—think smoky, spicy, sweet, and umami-packed.

Making your own jerky means you can tweak the seasoning to your preference and avoid any unwanted preservatives or additives. It’s also a fun and creative kitchen project that results in a healthy, protein-rich snack perfect for hiking, road trips, or just munching at home.

Plus, these recipes are budget-friendly and use ingredients you probably already have in your pantry.

Ingredients

• For Mushroom-Based Vegan Jerky:
• 10 oz oyster mushrooms (or shiitake for a firmer texture)
• 1/4 cup tamari or soy sauce
• 2 tbsp maple syrup
• 1 tbsp liquid smoke
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• For Tofu-Based Vegan Jerky:
• 14 oz extra-firm tofu, pressed and sliced thinly
• 1/4 cup soy sauce or tamari
• 2 tbsp maple syrup or agave nectar
• 1 tbsp apple cider vinegar
• 1 tbsp liquid smoke
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• For Seitan-Based Vegan Jerky:
• 1 1/2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1/2 cup vegetable broth
• 3 tbsp soy sauce
• 1 tbsp tomato paste
• 2 tbsp maple syrup
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 tbsp liquid smoke

Equipment

• Dehydrator (ideal) or an oven with a low temperature setting
• Mixing bowls
• Sharp knife or mandoline slicer
• Baking sheet and wire rack (if using an oven)
• Measuring cups and spoons
• Large spoon or whisk for mixing marinades
• Paper towels or clean kitchen towel (for pressing tofu)
• Optional: food processor (for seitan dough)

Instructions

Mushroom-Based Vegan Jerky

1. Prepare the mushrooms: Gently clean the oyster mushrooms with a damp cloth and tear them into strips about 1/4 inch thick.
2. Make the marinade: In a bowl, whisk together tamari, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper if using.
3. Marinate the mushrooms: Add the mushroom strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Dehydrate the mushrooms: Arrange the marinated mushroom strips on the dehydrator trays in a single layer. Dehydrate at 135°F (57°C) for 6-8 hours until dry but still pliable.
5. Oven alternative: Preheat your oven to 175°F (80°C). Place mushroom strips on a wire rack set over a baking sheet and dry in the oven for 4-6 hours, flipping halfway.
6. Store: Let cool completely before storing in an airtight container. Best consumed within 2 weeks.

Tofu-Based Vegan Jerky

1. Press the tofu: Wrap the tofu block in paper towels or a clean kitchen towel and press with a heavy object for 30 minutes to remove excess moisture.
2. Slice the tofu: Cut the tofu into thin strips about 1/4 inch thick to mimic jerky strips.
3. Prepare marinade: Mix soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, cumin, chili powder, and black pepper in a bowl.
4. Marinate tofu: Submerge tofu strips in the marinade, cover, and refrigerate for at least 6 hours or overnight.
5. Dehydrate or bake: Arrange tofu strips on dehydrator trays or a wire rack on a baking sheet. Dehydrate at 135°F (57°C) for 6-8 hours, or bake at 200°F (93°C) for 2-3 hours, flipping halfway.
6. Cool and store: Cool completely before storing in an airtight container for up to 1 week.

Seitan-Based Vegan Jerky

1. Mix dry ingredients: In a large bowl, combine vital wheat gluten and nutritional yeast.
2. Mix wet ingredients: In a separate bowl, whisk together vegetable broth, soy sauce, tomato paste, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and liquid smoke.
3. Combine and knead: Pour wet ingredients into dry, stirring until a dough forms. Knead for 5-7 minutes until elastic.
4. Form and steam: Shape dough into a log about 2 inches thick. Wrap in foil and steam for 45 minutes to cook.
5. Cool and slice: Allow seitan to cool, then slice into thin strips about 1/4 inch thick.
6. Marinate: Use the same marinade as tofu or mushroom jerky, soaking seitan slices for at least 4 hours.
7. Dehydrate or bake: Dry seitan strips in a dehydrator at 135°F (57°C) for 6-8 hours or bake at 200°F (93°C) for about 2 hours until chewy.
8. Store: Let cool and keep in an airtight container. Consume within 2 weeks for best freshness.

Tips & Variations

“For the best texture, slice your ingredients as evenly and thinly as possible. Consistency ensures even drying.”

Customize your marinade: Experiment with different flavor profiles—add chili flakes for heat, liquid aminos for a soy-free option, or maple syrup for sweetness.

Try different bases: If you’re not a fan of mushrooms or tofu, jackfruit and tempeh can also make great jerky when thinly sliced and marinated.

Storage tip: Keep your jerky in a cool, dry place or refrigerate to prolong shelf life.

Make it jerky bites: Instead of strips, cut your tofu or seitan into bite-sized pieces for a fun snack variation.

Nutrition Facts

Serving Suggestions

Vegan jerky is a versatile snack that pairs well with many dishes or can be enjoyed on its own. Try serving it alongside a fresh salad or crudité platter for a protein boost.

It’s also fantastic chopped and tossed into wraps, sandwiches, or grain bowls for added texture and flavor.

For a savory snack, pair your jerky with nuts and dried fruit for a balanced trail mix. You can even crumble it over vegan mac and cheese or add it to stews and chilis as a smoky flavor enhancer.

Looking for more plant-based inspiration? Check out these recipes: Jamaican Minced Beef Recipes, Julie Marie Eats Recipes, and Leche De Pantera Recipe.

Conclusion

Making your own vegan jerky at home is a rewarding way to enjoy a healthy, flavorful snack that fits perfectly into a plant-based lifestyle. These recipes offer a variety of textures and flavors—from the meaty chew of seitan to the tender, savory mushrooms and protein-rich tofu.

With just a few simple ingredients and either a dehydrator or an oven, you can craft jerky that’s free from preservatives and tailor-made for your taste buds.

Whether you’re hiking, working, or just craving a crunchy snack, vegan jerky is a delicious and nutritious option that is easy to customize and store. Don’t hesitate to experiment with different spices and bases to create your signature jerky.

Happy snacking!

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