Vegan Portobello Jerky Recipes

VEGAN PORTOBELLO JERKY

Vegan Portobello Jerky image

A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks

Time 10h5m

Yield 2

Number Of Ingredients 5

Ingredients

6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
¼ cup soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon rice vinegar
½ teaspoon sesame oil

Steps:

Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 1873.9 mg, Sugar 3.6 g

STEAK-ISH PORTOBELLO JERKY

Steak-ish Portobello Jerky image

If you like that meaty flavor, this one is for you. It's got that tang from the A1 and balsamic and the smokiness from the cumin and paprika.

Provided by Will

Categories Snack

Number Of Ingredients 9

Ingredients

8 oz Portobello mushrooms (Evenly Sliced)
1/4 Cup Balsamic
3/4 Cup Vegetable Broth
1 Tbsp A1 sauce
1 tsp Avocado oil
1/4 tsp Black Pepper
1/2 tsp Smoked Paprika
1/4 tsp Pink Sea Salt
1/2 tsp Cumin

Steps:

Combine all the marinade ingredients. Transfer to a ziplock bag.
Wash mushrooms with cloth and slice in 1/4" uniform pieces
Add mushrooms to ziplock bag and let sit in fridge for 6 to 24 hours
Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade
Place mushrooms on dehydrator tray where they are not touching one another and dry at 125F for 4-6 hours
The jerky is finished when it's crispy.

Nutrition Facts : ServingSize 40 g, Calories 55 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 1 g, Sugar 5 g

VEGAN PORTOBELLO JERKY

Vegan Portobello Jerky image

Portobello jerky is a great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations, but for now, I leave you with my spicy Asian blend.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks

Time 10h5m

Yield 2

Number Of Ingredients 5

Ingredients

6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
¼ cup soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon rice vinegar
½ teaspoon sesame oil

Steps:

Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 1873.9 mg, Sugar 3.6 g

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