Vegan Beef Jerky: How to Make Vegan Jerky at Home

Vegan jerky consists of meat substitutes that chefs have flavored with marinades and seasonings and then dried in an oven or a food dehydrator. While traditional jerky uses high-protein animal products (such as beef, turkey, pork, and other meats), meatless jerky uses plant-based proteins, vegetables, or even fruits to mimic the chewy texture of jerky.

As a result of similar seasoning and drying methods, vegan jerky and meat jerky have similar flavor profiles and chewy textures. However, they differ in terms of ingredients and nutrients. Classic flavors for both types of jerky include barbecue (or BBQ), teriyaki, spicy, mesquite lime, or maple bacon. Some common umami flavorings are unsuitable for meatless jerky—such as Worcestershire sauce, which contains anchovies or fish sauce. However, chefs mimic those flavors by combining vegan ingredients. A simple vegan jerky recipe contains few ingredients in the marinade and focuses on the natural, concentrated flavor of the meat substitute.

Vegan jerky, which is typically a vegetable or fruit, contains fewer grams of protein than animal product jerky, such as a pepperoni jerky. Additionally, animal products contain calcium, cholesterol, and potassium, and it can be difficult for chefs or manufacturers to duplicate the nutritional profile of meat using a single vegan substitute.

There are numerous types of vegan jerky that chefs or manufacturers make from vegetables, fruits, or other ingredients. Here are seven common varieties:

1. 1. Eggplant jerky: Thin slices of eggplant jerky are stringy, fibrous, and chewy. Marinate the eggplant slices in a combo of tamari, soy sauce, liquid aminos, apple cider vinegar, maple syrup, garlic powder, and onion powder, depending on your preferences. Add peanut butter for a Thai peanut flavor.
2. 2. Mushroom jerky: With a meaty texture and the ability to absorb flavors well, mushrooms are a popular meat replacement. Shiitake mushrooms or portobello mushrooms work well for mushroom jerky—use liquid smoke, smoked paprika, smoked black pepper, and brown sugar in a marinade for hickory–smoked Texas BBQ or Carolina BBQ vegan jerky.
3. 3. Prickly pear jerky: The prickly pear cactus produces an oval fruit that manufacturers use to make a vegan jerky. These fruits can range in color from yellow to orange to magenta or red, and are sweet, similar to melons.
4. 4. Seitan jerky: A vegan meat substitute, seitan uses whole wheat flour or vital wheat gluten—seitan jerky is therefore not gluten-free. This product complements Asian flavors well, but it can also work for Mexican or barbecue–style vegan jerky.
5. 5. Tempeh jerky: Consisting of naturally cultured and fermented soybeans, tempeh is a vegan meat substitute that comes in a cake-like block. Slice the tempeh thin for jerky and season it with chili powder, chipotle powder, paprika, and cayenne pepper for a touch of spice.
6. 6. Tofu jerky: Coagulated bean curd, tofu has long been a vegan meat substitute for vegan snacks and meals. For tofu jerky, use extra-firm tofu since it contains the least amount of water. Press the tofu between kitchen towels to remove as much liquid as possible, then cut it into very thin slices. Marinate the tofu in sriracha, soy sauce, rice vinegar, brown sugar, and liquid smoke before you dehydrate it.
7. 7. Watermelon jerky: Mostly water, watermelon dehydrates into a crispy vegan jerky. The inherent sweetness concentrates even further during the dehydration process, meaning watermelon jerky pairs well with saltier marinades.

To make your own vegan jerky, follow these steps:

1. 1. Choose a meat substitute. Select a fruit, a vegetable, or plant-based protein. Many of the common ingredient options for vegan jerky have neutral flavors, so it’s okay to decide on your meat substitute before the particular taste profile.
2. 2. Select the flavorings. Determine what flavorings will complement your meat substitute and work for your own preferences. Start with basic seasonings like sea salt and black pepper, then branch out into more unique flavors, such as specific sauces, for the marinade. Mix all the marinade ingredients in a large bowl and set it aside. Avoid using olive oil, sesame oil, and other oils, since they add little flavor and will shorten the shelf life of the final product.
3. 3. Slice the meat substitute. Slice your main ingredient thin so it dries out well—but not too thin or it will lose all its texture. For ingredients with a higher water content, such as tofu or watermelon, slice them on the thicker side to give them some chew.
4. 4. Marinate the meat substitute. Add your main ingredient to the marinade and allow it to marinate for about ten minutes. Then remove the meat substitute and place it on paper towels to absorb any excess marinade.
5. 5. Choose a dehydrating method. For the oven-drying method, line a baking sheet with parchment paper, then place a wire rack on top of that—this will allow the hot air to flow all the way around the vegan jerky. Preheat the oven to the lowest setting possible, either the warm setting or 200 degrees Fahrenheit. If you plan to use a food dehydrator, turn it on to the low setting (usually around 115 degrees Fahrenheit).
6. 6. Dehydrate the meat substitute. The dehydrating time varies depending on the vegetable, fruit, or soy protein you’ve chosen. Start checking the jerky after four hours in the oven, or after about twelve hours in a food dehydrator. The jerky has finished cooking when it’s firm but not burnt. Store your homemade vegan jerky in an airtight container in the refrigerator for up to five days.

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