Vegan jerky

You can try this (I've made it, and like it):

1/4 cup soy sauce
3/8 cup water
2 T liquid smoke
1 T onion powder or some grated fresh onion
1 t garlic powder or 1 clove crushed garlic
1/2 t ground black pepper
Pinch cayenne pepper
1 T honey
1 lb. firm or extra-firm tofu

Cut and drain the tofu. Cut 1 lb. cube in half, then slice it into strips on its short side. Strips should be about 4-5 mm in thickness. They may look big but they’ll shrink to about ½ their size.

Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.

Drain excess liquid (may be reused) and dry tofu in food dehydrator or 200 degree oven. This will take 4 to 8 hours, depending on weather. Flip the tofu over hourly so it dries evenly. Dry until it is very chewy, but not crispy.

contains vital wheat glutan VEGAN JERKY From Shittake Mushrooms

Most of the vegans I've met (mostly in Berkeley) look like they'd make pretty tough jerky. Plus there are all the legalities and morals. I've had better luck with vegetarian jerky made from vegetarians like elk and spring black bear.

I'm a big fan of tofu jerky homemade on the dehydrator. It's a bit of a pain to prepare so do it in as large a batch as possible. I've found that you don't want it fully 100% dehydrated either, so I store it in a ziplock with all the air pressed out and in the fridge until it's time to hit the trail. Soy sauce, chili pepper flakes, garlic and ginger are all good flavorings but beware it is going to have a strong smell so I use an aloksak opsak.

That's like calling Red Vines licorice. It's an insult to real jerky everywhere.

I’ve made strips of “jerky” using a mandolin slicer, Chinese eggplant, and a mix of vegan Worcestershire sauce, liquid smoke and spices. I just baked them in an oven on low for about 90 minutes and they came out pretty good. If I did it again I’d add some maple syrup to sweeten it up a little.

My oven has a “fan bake” setting which helps remove moisture but I’d love to try the recipe in an actual dehydrator.