Our friend Doug left a bag of store-bought vegan jerky at our house and I ate it and liked it. I went online to get ideas and this, below, is what I came up with. It's pretty good, and vegan as well.
- 5 cups water
- 8 oz Butler Soy Curls (dry) (available from Amazon or ButlerFoods.com)
- 3 T olive oil or other neutral oil
- 4 T Bragg’s Liquid Aminos or soy sauce
- 1 tsp liquid smoke
- 2 tsp cider vinegar
- 5 tsp molasses
- 1-1/2 tsp paprika
- 1 T onion powder
- 1 T garlic powder
- 1 tsp ground mustard
- 1/4 tsp chipotle chile pepper or cayenne or chile powder
- Preheat oven to 250°F. A convection oven is good if you have it.
- Line a large cookie sheet with parchment paper or silicone baking mat.
- Bring water to boil then turn off heat.
- Immediately stir the soy curls into the water. Allow to soak for 10 minutes.
- While the soy curls are soaking, mix all the remaining ingredients in a large bowl.
- After the soaking period, place the soy curls in a colander and drain well.
- Lay out a clean absorbent kitchen town and pour the soy curls onto the towel. Place another towel on top and press down to press water out of the curls. You might want to repeat with another pair of towels. You want to get as much water out as possible.
- Stir the soy curls into the bowl with the seasoning mixture and coat evenly.
- Evenly spread the soy curls onto the cookie sheet.
- Bake for an hour or two. Every 15 or 20 minutes, stir the soy curls and spread out again.
- Bake until fully dehydrated.
- Cool completely and then store in an airtight container. Zip lock bags are fine.
You can order Butler Soy Curls from the Butler website. Slightly less expensive than Amazon, even including postage.