Home » Vegan Jerky Recipes

Category: Vegan Jerky Recipes

Learn to make healthy great tasting vegan jerky! Step by step instructions with pictures makes creating your own vegan jerky a breeze. Have fun and save money by making your own jerky!

stir fry shitake in bowl on white plate on wooden table

Stir Fry Shitake Mushroom Jerky

There are so many ways to eat mushrooms. One being, mushroom jerky. We love to be outdoors so we’re always thinking of tasty, healthy snacks to bring on the trail.

Finished mushroom jerky in bowl on white plate on wooden table

Mushroom jerky is one of them.  But also, can add these to ramen noodle soups on that multi camping trip for that much needed fresh food craving.

Dried shitake mushrooms in bag

I decided to experiment using already dried mushrooms, and instead of soaking them in water to bring it back to life, I will soak them in an asian flavored marinade.  I got the 1 oz bag from Amazon, organic Shiitake mushrooms by Mycological.

Choosing the Mushroom

Like portabella mushrooms, shiitake has a great meaty texture.  When dried, shitake’s flavor profile intensifies.  They are known for their rich, smoky flavor.  Because we are using packaged dried mushrooms, no need to brush off any dirt or slice.

Let’s make the marinade!

Making the Marinade

I love shiitake mushrooms in my stir fry dishes, the inspiration for this recipe.

Shitake mushrooms in bag with marinade

Mix ingredients in bowl and pour into ziplock bag with dried shiitake mushrooms.  The exotic aromas fill the air, yummy!  Place in refrigerator and marinade anywhere from 4 to 12 hours.

Mushrooms are great for soaking up liquid. Flip the bag to make sure all mushrooms are evenly soaked.

Drying the Mushrooms

After marinading, use a colander to drain the liquid.  Place mushrooms on paper towel.

Marinade soaked shiitake mushrooms on paper towel

Pat the mushrooms gently with paper towel to take off any excess liquid.

Shitake mushrooms on dehydrator tray

The mushrooms are ready. Place on dehydrator tray.  Make sure they are evenly spaced so they are not sitting on top of one another.  I used my Nesco dehyrator to make this recipe.

I set the temp to 125F and let it dehydrate anywhere from 4 to 6 hours.

Testing for when the jerky is finished

Taste test it at 4 hours.  If you like it a little on the crispier side like I do, dehydrate on the longer side.

Broken mushroom piece with hand and background of white plate on wooden table

Eat asap! This is delicious.  Tamari flavor shines through with hints of chili paste.  Tamari is like soy sauce, just with less wheat and salt content.  The shiitake mushroom already has that earthy, smoky flavor and the marinade deepens the umami flavor.

Shiitake jerky in bowl on white plate on wooden table
4 from 1 vote
Print

Stir Fry Shiitake Mushroom Jerky

Stir Fry shiitake jerky is delicious. Deep umami flavors shine through with a blend of tamari and a bit of tang from the chili paste.

Course Snack
Cuisine American
Keyword asian flavored mushroom jerky, Healthy Snack, Low Carb, Mushroom Jerky, Paleo, Shitake Jerky, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 52 kcal
Author Linda

Ingredients

Marinade

  • 1/3 Cup Vegetable Broth
  • 1/4 Cup Rice Wine Vinegar
  • 1 tsp Garlic Powder
  • 2 tsp Sesame Oil
  • 1 Tbsp Chili Paste
  • 1 Tbsp Tamari
  • 1/4 tsp Pink Sea Salt

Instructions

  1. Combine all the marinade ingredients. Transfer to a ziplock bag.

  2. Place dried mushrooms in ziplock bag with marinade

  3. Let sit in fridge for 6 to 24 hours

  4. Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade

  5. Place mushrooms on dehydrator tray where they are not touching one another and dry at 125F for 4-6 hours

  6. The jerky is finished when it's crispy.

Recipe Notes

Cook's Tips:

  • Clean mushrooms with washcloth to get dirt off
  • Slice in uniform pieces so it dries easily and finished at the same time
  • Use a blender to get the most flavor out of the leeks
Nutrition Facts
Stir Fry Shiitake Mushroom Jerky
Amount Per Serving (40 g)
Calories 52 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 478mg21%
Potassium 142mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 42IU1%
Vitamin C 1mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

blueberries on white wood table, eggplant jerky in glass jar filled with blueberries

Blueberry Eggplant Jerky

Blueberries are my top 10 food. I love them in my pancakes, muffins, cakes, parfaits, and even eat them by itself so I thought, why not add them to an eggplant jerky recipe.  It turned out delicious!

blueberries on white wood table, eggplant jerky in glass jar filled with blueberries

For those who choose not to eat meat, eggplants, like mushrooms, are a great substitute to make jerky.  From a nutritional standpoint, they are high in fiber and low in calories for the win.

Choosing the Eggplant

Find an eggplant from your local supermarket or farmers market.  Look for smooth, shiny skin and have a uniform color all around the eggplant.

Press your finger into it and if it leaves an imprint, the eggplant is ripe.  They say the smaller the eggplant, the less bitter and more sweeter they are.

knife on cutting board with sliced eggplant

Slice the eggplant. Shoot for uniform slices, this will be better for the dehydration process.

Eggplant slices in silver bowl, pouring salt in the bowl with white tsp

I soak the eggplant slices for about 40 minutes in salt water to draw out bitterness.

eggplant slices soaking in salt water in silver bowl

After 40 minutes, I drain the water by using a colander.

Eggplant slices in colander

After draining out the saltwater, I give the eggplant slices a quick little rinse.

wet Eggplant slices on paper towel

I lay the eggplant slices on paper towel to allow them to dry.  While it dries, I work on the marinade.

Making the Marinade

Going to need a blender for this one.  I love the vitamix because it does a really good job with ingredient immersion.

mixed ingredients in blender

Add all ingredients and blend well.

Eggplant slices in ziplock bag with marinade

Pour the plum colored marinade into the bag with sliced eggplant.  Like mushrooms, eggplants are able to absorb liquid well, so make sure all eggplant slice is covered.

Place in refrigerator.  Occasionally, I will flip the bag to marinade the slices evenly.  Marinade anywhere from 4 to 12 hours.

Drying the Eggplant Jerky

After the eggplant slices are done marinating, it’s time to prep them for dehydrator. First I drain the eggplant slices, using a colander.

Marinded Eggplant slices in colander

Then, I place the eggplant slices on paper towel and gently pat off any excess liquid.  Love the blueberry bits clinging on the eggplant.

blueberry eggplant jerky slices in colander and papertowell

The eggplant slices are now ready to be placed onto dehydrator trays. I used my Nesco dehydrator for this recipe.  Make sure the slices are evenly spaced so as not to overcrowd.

Eggplant slices on dehydrator trays

I set the temp for 145F and let it dehydrate anywhere from 4 to 6 hours.

Testing for when the Eggplant Jerky

is Finished

You can check it at 4 hours and decide if you like the texture as is or more on the crispier side.

Finished eggplant jerky, broken piece

I like it a little on the crispier side so I tend to dehydrate longer.

Eggplant jerky in glass with blueberries on white table

If you like apple crisps, which I do, this is very similar.  It’s mildly sweet with a hint of cinnamon and a hint of heat.  Delicious!

Store leftovers in an airtight container in a cool dry environment.

blueberry Eggplant jerky in glass cup
0 from 0 votes
Print

Blueberry Eggplant Jerky

If you like apple crisps, this one won't disappoint. Mildly sweet from blueberries with a hint of cinnamon and heat from the pepper.

Course Snack
Cuisine American
Keyword Blueberry eggplant jerky, Eggplant Jerky, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 33 kcal
Author Linda

Ingredients

1 Eggplant

  • 8 oz Eggplant Evenly Sliced

Marinade

  • 1/2 Cup Blueberries
  • 1/4 tsp Cinnamon
  • 1/2 Tsp Ginger powder
  • 1/2 tsp Allspice Powder
  • 1/2 Chile Fresno
  • 1/2 Red Bell Pepper
  • 1/2 tsp Pink Salt
  • 1.5 Cup Water

Instructions

  1. Slice eggplant into even slices

  2. Place eggplant slices in water with salt to draw out bitterness for 40 minutes

  3. Strain eggplant slices in colander and place on papertowel to dry

  4. Add all ingredients in blender and blend well

  5. Pour marinade into ziplock bag with eggplant slices and marinade for 4-12 hours in fridge

  6. After marinading, drain in colander

  7. Place eggplant strips on papertowel and gently pat to get excess liquid off

  8. Place eggplant slices on dehydrator trays

  9. Set dehydrator at 145F and allow to dry anywhere from 4 - 6 hours

  10. Check after 4 hours and continue to dry to your preference of texture

  11. Enjoy!

Recipe Notes

Cook's Tips:

  • Slice Eggplant in even slices so it dehydrates evenly
  • Place eggplant slices in salt water to draw out bitterness
  • Use a blender to get the most flavor out of the leeks
Nutrition Facts
Blueberry Eggplant Jerky
Amount Per Serving (40 g)
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 298mg13%
Potassium 194mg6%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 532IU11%
Vitamin C 30mg36%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

A1 sauce bottle and mushroom jerky on white plate on table

Steak-ish Portobello Jerky

I LOVE making portobello steaks for my meat conscious friends. Turns out, they also are good for making delicious jerky.

mushroom jerky on white dish on cutting board with A1 steak sauce bottle

Mushrooms are a great substitute for meat.  Not only are they meaty, but packed with great vitamins.

Choosing the Mushroom

For this recipe, I chose Portobello mushrooms, but really any will do. Portobello mushrooms have a decent size to them and are easy to slice.

Hand wiping dirt from Portobello mushroom with wet paper towel

I prefer to gently wipe dirt from mushroom using a damp wet paper towel rather than soaking them in water.  Mushrooms have a tendency of absorbing water and I’d rather them absorb the flavorful marinade.

Hands slicing Portobello mushrooms in even strips on cutting board

Slice mushrooms evenly about 1/4″ thick so it could dehydrate evenly.  I chose to scoop the gills from underneath the mushroom cap to make it less messy.

To scoop out or not, is entirely up to you.  Also, can dehydrate the stems as well, but I chose not to.  Place aside.  Now it’s time for the marinade.

Making the Marinade

I’ve done this marinade before to make my mock steaks and the end result is deliciousness. The smokiness from the marinade with the earthy flavored mushrooms combines well.

Sliced mushrooms in marinade in ziplock bag

Whisk ingredients together and pour into the ziplock bag with sliced mushrooms.  Can already smell the cumin and smoked paprika, yummy!

Do an overnight marinade in fridge or marinade anywhere from 4 to 24 hours. Mushrooms love soaking up liquid so make sure to rotate bag occasionally for that even soak.

Drying the Mushroom Jerky

After the mushrooms are done marinading, it’s time to prep them for dehydrator. First, I drain the mushrooms using a colander to get excess liquid off.

drained mushrooms in colander and sliced mushrooms on paper towel

I place sliced mushrooms on paper towel and gently pat any excess liquid. It’s all smelling delicious.  The flavors really shine the longer it sits.

sliced mushrooms on tray of dehydrator on table

The mushrooms are now ready.  Place mushrooms on dehydrator trays.  I used my Nesco Dehydrator to make this recipe.

Make sure the mushrooms are evenly spaced so they are not sitting on top of one another.  I set the temp to 125F and let it dehydrate anywhere from 4 to 6 hours.

Testing for when the Jerky is Finished

I like it crispy so I dehydrate them on the longer side. This is up to you and your preference of texture.  Start checking after 4 hours for your sweet spot. It should tear easy.  Eat asap!

breaking a piece of mushroom jerky, A1 bottle on table

I love this recipe for its simplicity and its familiar steak taste. 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.  It’s a keeper.

I doubt you will have left overs but if you do, keep in airtight container and leave in dark and cold place.

A1 sauce bottle and mushroom jerky on white plate on table

Chef’s Tips:

  • Clean mushrooms with damp cloth to get dirt off
  • Slice mushrooms in uniform pieces so it dehydrates evenly
  • Marinade for at least 24 hours to get maximum flavor
mushroom jerky on white dish on cutting board with A1 steak sauce bottle
0 from 0 votes
Print

Steak-ish Portobello Jerky

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.

Course Snack
Cuisine American
Keyword Mushroom Jerky, Portobello Jerky, Portobello mushrooms, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 55 kcal
Author Linda

Ingredients

Mushrooms

  • 8 oz Portobello mushrooms Evenly Sliced

Marinade

  • 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

Instructions

  1. Combine all the marinade ingredients. Transfer to a ziplock bag.

  2. Wash mushrooms with cloth and slice in 1/4" uniform pieces

  3. Add mushrooms to ziplock bag and let sit in fridge for 6 to 24 hours

  4. Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade

  5. Place mushrooms on dehydrator tray where they are not touching one another and dry at 125F for 4-6 hours

  6. The jerky is finished when it's crispy.

Recipe Notes

Cook's Tips:

  • Clean mushrooms with washcloth to get dirt off
  • Slice in uniform pieces so it dries easily and finished at the same time
  • Use a blender to get the most flavor out of the leeks
Nutrition Facts
Steak-ish Portobello Jerky
Amount Per Serving (40 g)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 389mg17%
Potassium 218mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 217IU4%
Vitamin C 1mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
maitake mushroom jerky on plate with white wine bottle and cork

Classy Vegan Maitake Mushroom Jerky

Recipe was inspired by our vegan neighbors. Although my husband and I are not vegans, I respect other people’s decisions and I really wanted to make something delicious for them.  And so, voila, vegan jerky.

maitake mushroom jerky on plate with white wine bottle and cork

For those who choose not to eat meat, mushrooms are a great substitute because of their meat like texture and umami flavor.

Choosing The Mushroom

I chose Maitake mushrooms because I had it at a restaurant once and loved it. It is described as having a woodsy, earthly flavor.  You have to eat it to understand what that means, unfortunately.

It’s delicious but if you don’t feel like adventure eating, you could substitute this recipe with your mushroom of choice like shiitake or cremini.

Raw Maitake Mushrooms on cutting board

I prefer to wipe dirt off of mushrooms by using a wet cloth rather than soaking them in water.  Mushrooms tend to absorb a lot of water and I’d rather have them absorb the flavorful marinade instead.

Sliced Maitake Mushrooms, knife and cutting board

Slice mushrooms evenly so they dry evenly, just note that the thicker the slices the longer they take to dry.  I placed the sliced mushrooms into a ziplock bag and put it aside.  Now, it’s time to make the marinade.

Making The Marinade

I love using wine to flavor foods.  It makes food taste better and it doesn’t come with a hangover.  You will need a blender for this marinade, sorry/not sorry.  Because in the end, you will not be disappointed.

Jerky marinade with chopped leeks in white bowl.

I used a vitamix blender.  When you combine all the ingredients, you could already smell the delicious-ness of it.

Jerky Marinade with chopped up leeks in Vitamix blender

Place marinade in blender and blend well.  It will start to look a little foamy.  I’m a big fan of the vitamix because it does its job so well.

Blended jerky marinade in blender

As you can see, leeks are blended well. This really helps bring out the flavor.  Then, I poured the marinade into a ziplock bag containing the mushrooms.  Make sure every bit of maitake mushroom is soaked in the marinade.

Blended marinade with mushrooms in bag

I marinaded the mushrooms for a night in the fridge.  Mushrooms are great for soaking up liquid, sometimes too great that the  mushrooms sitting on the top half may not have any liquid.

So, I will flip the bag occasionally to marinade evenly. You could marinade anywhere from 4 hrs to 12 hours.

Drying the Mushroom Jerky

After the mushrooms are done marinating, it is time to prep them for dehydrator.  First, I drain the mushrooms using a colander, to get the excess liquid off.

Dried the Jerky on a papertowel

Then, place the mushrooms on a paper towel and gently pat off any excess liquid.  It looks colorful, the green from the leeks and the yellow from the curry.

Dried mushroom jerky on dehydrator trays

The mushrooms are now ready.  Place mushrooms on dehydrator trays. I used my Nesco Dehydrator to make this recipe.

Make sure the mushrooms are evenly spaced so they are not sitting on top of one another.  I set the temp at 125F and let it dehydrate anywhere from 4 to 6 hours.

  Testing For When The Jerky Is Finished

I like them crispy so I tend to dry them on the longer side.  This is completely up to you and your preference of texture. You can check on them at 4 hours and decide from there.

Finished Maitake Jerky with wine bottle in background

I’m a big fan of this one.  It has such a fresh taste to it. The crisp white wine with the leeks and that mild hint of curry just works. The exotic flavors will dance in your mouth.

Finished Maitake Mushroom Jerky on plate with wine bottle and cork

There probably won’t be any leftovers, but if you do, store them in an airtight container and leave it in a dark and cold place.

Old Pro Tips:

  • Clean mushrooms with washcloth to get dirt off
  • Slice in uniform pieces so it dries easily and finished at the same time
  • Use a blender to get the most flavor out of the leeks

Instagram Request Box

maitake mushroom jerky on plate with white wine bottle and cork
0 from 0 votes
Print

Classy Maitake Mushroom Vegan Jerky

This classy maitake mushroom jerky has such a fresh taste to it. The crisp white wine with the leeks and that mild hint of curry just works. The exotic flavors will dance in your mouth.

Course Snack
Cuisine American
Keyword Maitake Jerky, Maitake Mushrooms, Mushroom Jerky, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 70 kcal
Author Linda

Ingredients

Mushrooms

  • 6 oz Maitake mushrooms

Marinade

  • 2 Tbsp Leeks chopped
  • 2/3 Cup White Wine Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Pinot Blanc
  • 2 Tbsp Tamari
  • 1 tsp Curry Powder yellow
  • 1 Tbsp Maple Syrup
  • 1/2 tsp Pink Sea Salt

Instructions

  1. Combine all of the marinade ingredients in a blender and blend well. Transfer to a ziplock bag.

  2. Wash mushrooms with cloth and slice in 1/4" uniform pieces

  3. Add mushrooms to ziplock bag and let sit in fridge for 6 to 12 hours

  4. Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade

  5. Place mushrooms on dehydrator tray where they are not touching one another and dry at 120F for 6-8 hours

  6. The jerky is finished when it's crispy.

Recipe Notes

Cook's Tips

  • Clean mushrooms with washcloth to get dirt off
  • Slice in uniform pieces so it dries easily and finished at the same time
  • Use a blender to get the most flavor out of the leeks
Nutrition Facts
Classy Maitake Mushroom Vegan Jerky
Amount Per Serving (40 g)
Calories 70 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 800mg35%
Potassium 252mg7%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 123IU2%
Vitamin C 2mg2%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.