This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness. It's also a great snack to take camping! The mushrooms stay pretty chewy (no crunch except for some of the crispy ends); this method is a great option if you don't have a dehydrator.
Active: 15 mins
Total: 9 hrs. 45 mins
Nutrition Profile: Dairy-Free, Egg Free, Vegetarian, Vegan, Nut-Free
- 3 tbsp. cider vinegar
- 3 tbsp. reduced-sodium soy sauce
- 1 tbsp. olive oil
- 1 tbsp. packed brown sugar
- 1 tsp. smoked paprika
- 1 tsp. dry mustard
- 1 tsp. garlic powder
- 4 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices
1. Stir vinegar, soy sauce, oil, brown sugar, paprika, mustard and garlic powder together in a 9-by-13-inch baking dish. Add sliced mushrooms and stir to coat well. Cover and refrigerate for 8 hours or overnight.
2. Preheat oven to 250 degrees F. Line 2 large baking sheets with parchment paper and set a wire rack on each of the baking sheets.
3. Divide the mushrooms between the prepared racks, arranging them in a single layer, making sure not to overlap. Roast, rotating the pans halfway through, until the mushrooms are dried and shrunken, about 1 1/2 hours. They should have a chewy texture with crisp edges. Remove from oven and let cool completely.
To make ahead: Marinate mushrooms (Step 1) for 8 hours or overnight. Refrigerate jerky in an airtight container for up to 5 days.
Equipment: Parchment paper
Source: EatingWell.com, August 2020