How to Make Vegan Portobello Jerky - A Step-by-Step Guide

Looking for a delicious and satisfying vegan snack? Look no further than Vegan Portobello Jerky! This recipe transforms meaty portobello mushrooms into a savory, chewy, and flavorful jerky that's perfect for snacking on the go, adding protein to a salad, or enjoying as a plant-based alternative to traditional jerky.

Portobello mushrooms are known for their dense and meaty texture, making them the perfect choice for creating a vegan jerky. When marinated and baked, they take on a delic...

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Ingredients

  • 6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
  • ¼ cup soy sauce
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil

Information

  • Prep Time: 5 mins
  • Cook Time: 2 hrs
  • Additional Time: 8 hrs
  • Total Time: 10 hrs 5 mins
  • Servings: 2

  • Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  • Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  • Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
  • Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.
  • Nutrition

    67 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Sodium: 1874mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 4g
    • Calcium: 13mg
    • Iron: 1mg
    • Potassium: 481mg