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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




  • 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


  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.

    Discover more recipes with these ingredients

  • Eggplant


This site uses Akismet to reduce spam. Learn how your comment data is processed.