Vegetarian Homemade Turkey Jerky
Satisfy your savory snack cravings with this ingenious Vegetarian Homemade Turkey Jerky recipe, a plant-based twist on a classic favorite! Crafted using seitan as the protein-packed base, this recipe combines the perfect balance of smoky, sweet, and spicy flavors with ingredients like soy sauce, maple syrup, smoked paprika, and liquid smoke. The jerky is oven-baked to achieve a chewy, satisfying texture that mimics traditional turkey jerky—minus the meat! With just 20 minutes of prep time and a few hours of slow baking, this vegan-friendly snack is perfect for road trips, hiking adventures, or simply keeping at hand for guilt-free munching. Plus, it keeps well in the fridge, making it a convenient, protein-rich addition to your snack repertoire. Try it today and discover your new favorite plant-based alternative!
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Recipe Information
Ingredients
- 500 g seitan
- 125 ml soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
Press the seitan blocks gently to remove excess moisture, and slice them into thin strips, about 1/4 inch thick.
In a large bowl, mix together the soy sauce, maple syrup, liquid smoke, olive oil, ground black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper to create the marinade.
Add the seitan strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, allowing the flavors to infuse.
Arrange the marinated seitan strips in a single layer on the prepared baking sheets, making sure they do not overlap.
Place the baking sheets in the oven and bake for about 2 to 3 hours. Check occasionally to ensure they're drying to a chewy consistency. The jerky is done when the edges are firm and dry but not too crispy.
Once done, remove from the oven and let cool completely on a wire rack.
Store the jerky in an airtight container for up to a week, or for longer shelf life, keep in the refrigerator.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 27.8 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
