Vegan jerky

jerky seitan snack vegan

N/A

Makes 20-25 pieces

Source

Ingredients

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

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

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.

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.

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.

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.