Vegan jerky recipe | Good Food

Vegan jerky in a jar

For the seitan jerky

140g vital wheat gluten flour
115ml vegan low-salt beef or veg stock
1 tbsp low-salt soy sauce
2 tsp miso paste
1 tsp smoked paprika
1 tsp garlic granules
1 tsp ground ginger
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp dark agave nectar
or maple syrup

For the jerky sauce

1 tbsp low-salt soy sauce
1 tsp dark agave or maple syrup
½ tsp garlic powder
½ tsp ground ginger
1 tsp sesame oil

Method

step 1
Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.
step 2
Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.
step 3
Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.
step 4
Bake for 1 hr, turning after 30 mins. Check its progress – when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.