As a vegan you must find creative ways to make the foods you once loved. When it comes to cooking, I get these ideas that I can’t shake. When something sounds like a good idea, I just have to try it out. This is how the eggplant jerky was born.

Eggplant Jerky [Vegan]

Advertisement

Serves

2-3

Advertisement

Ingredients

  • 1-2 eggplants (or as many as you’d like)
  • 1/2 – 1 cup nama shoyu or soy sauce. Try a low sodium version.
  • garlic powder, to taste
  • onion powder, to taste
Advertisement

Preparation

  1. Wash, and slice the eggplant.  Put the eggplant in a Ziploc bag, or a bowl large enough to marinade in.
  2. Add the soy sauce or nama shoyu.  Put enough in there so the eggplant can soak it up.  Let the eggplant marinade for 3-4 hours.
  3. Once marinated, place eggplant sliced on the dehydrator trays. Sprinkle with garlic and onion powder.
  4.  Dehydrate for 24 hours on 115 degrees.
  5. Once fully dehydrated, place in an air tight container.
Advertisement

    Discover more recipes with these ingredients

  • Eggplant
Advertisement