Vegan Jerky
Mushrooms are powerful sources of antioxidants and phytochemicals, best harnessed through eating a mix of raw and cooked mushrooms. This is a great version to use as a snack or put on a pizza or salad
I decided to make these after seeing vegan jerky in the supermarket being sold for 12.99. With two Portobello mushrooms from $3, I thought it was worth the saving!
These are made with an easy marinade and quick dehydration, so very little cooking or effort for such a versatile dish
Mr B likes the smoky umami taste and said he preferred the texture to the meat version
Ingredients
- 2 Portobello mushrooms, cut into ¾ inch strips
Marinade
- 3 tbsp. tamari
- 2 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 1 tsp. chilli powder
- 3 drops liquid smoke
- Black pepper to taste
Method
- Soak the mushrooms in the marinade for a minimum of 4 hours. I left them to soak and absorb the marinade over night
- Dehydrate at 115f for 6 hours in a dehydrator or oven until mushrooms are dried but not chewy
