Vegan Jerky: What It's Made Of and How to Make It Yourself

Jerky doesn't have to be made from meat. If you don't eat meat, there are plenty of plant-based versions in the shops these days, and making it yourself works too. One thing first: vegan jerky is not dried meat. It tastes and chews differently, but it follows the same idea: slice thin, season strongly, dry. Where the original comes from is in our Jerky Guide.

Table of Contents

• What is vegan jerky made of?
• The marinade
• Making it yourself
• Savory or hot
• Shelf life
• Protein and salt
• Frequently asked questions

What is vegan jerky made of?

There is no single base. Each has its own bite and flavor:

• Soy: Soy chunks or soy curls are soaked, squeezed out and marinated. They are fibrous and come closest to meat in chew.
• Seitan: Made from wheat protein, very high in protein and with a firm bite. It contains gluten.
• Mushrooms: Sliced king oyster or shiitake. They bring a lot of umami and turn soft-chewy.
• Jackfruit: Young canned jackfruit has fibers like pulled meat. It tastes neutral and therefore needs a lot of marinade.
• Coconut: Coconut chips take up smoke and spices well and turn crisp-chewy. This is more a variation for the curious.

The marinade

Without meat, almost all of the flavor comes from the marinade. Typical choices are soy sauce or tamari for salt and umami, maple syrup or sugar for a little sweetness, smoked paprika or liquid smoke for the smoke, plus garlic and onion powder and black pepper. If you like it hot, add chili flakes, cayenne pepper or chipotle powder.

Making it yourself

The principle is similar for all versions:

1. Prepare the base: Soak soy and squeeze it out well, cut mushrooms into slices 3 to 5 mm thick, cut seitan into strips, drain jackfruit and squeeze it out.
2. Mix the marinade: Stir all ingredients together and taste. It can be strong, because everything gets more concentrated when drying.
3. Marinate: Half an hour is often enough for soy; mushrooms, seitan and jackfruit can sit for several hours or overnight in the refrigerator.
4. Pat dry: Pat off excess marinade, otherwise drying takes longer.
5. Dry: In a dehydrator at about 60 to 70 °C or in the oven on the lowest setting, ideally with the door slightly open. Depending on the base and thickness this usually takes 3 to 6 hours.
6. Check: It's done when it's chewy and dry but no longer damp. All times are guidelines, so check early and often.

You don't need a core temperature as with meat. The issue here is moisture: better to dry a bit longer, otherwise it molds quickly. You'll find the basic recipe for meat jerky in our Beef Jerky recipe, and the marinade transfers well.

Savory or hot

Vegan jerky handles heat very well, because smoke, salt and umami carry it. The ways to add heat are the same as for meat jerky: chili flakes, cayenne, chipotle, habanero or Carolina Reaper. Everything about it is in the article Spicy Jerky: How to Make Beef Jerky Really Hot. How hot each chili is, you can see in the Scoville scale and the chili variety encyclopedia.

Shelf life

Homemade vegan jerky contains no preservatives. Airtight in a jar, cool and dark, it keeps for about 1 to 2 weeks, a little longer in the refrigerator. If it gets damp, smells odd or molds, throw it away. For store-bought jerky, go by the date on the package.

Protein and salt

The protein content depends heavily on the base. Seitan and soy deliver a lot of protein, mushrooms and jackfruit much less. Salt is the same as with meat jerky: the marinade usually brings plenty. For store-bought products the exact values are on the package. Also read the ingredient list, especially if you need to watch for gluten or soy.

FAQ: Frequently asked questions about vegan jerky

What is vegan jerky made of?

Usually soy, seitan, mushrooms or jackfruit, plus a marinade of soy sauce, smoke and spices. The jerky is then dried.

What does vegan jerky taste like?

Savory, salty and smoky, depending on the marinade also sweet or hot. It doesn't taste like meat, and the bite is chewy to soft-chewy depending on the base.

Which base is the best?

That's a matter of taste. Soy curls chew most like meat, mushrooms bring a lot of umami, seitan is firm and high in protein.

Is vegan jerky gluten-free?

Not always. Seitan is made of wheat protein, and soy sauce usually contains wheat. With tamari and a base other than seitan it can be gluten-free. Check the ingredient list.

How long does vegan jerky last?

Homemade, airtight, about 1 to 2 weeks, a little longer in the refrigerator. Store-bought jerky lasts longer depending on the product, the date is on the package.

Can you make vegan jerky hot?

Yes. Add chili flakes, cayenne, chipotle or habanero to the marinade and go slowly, because drying makes the heat stronger.