Now, let’s talk Jerky for a sec. Once thought to be the food of late-night 7-11 runs and hunters, the Paleo/Primal movement has caused a resurgence in jerky’s cool factor. When made with meat, jerky is basically cured and dried to the point where it won’t spoil. It becomes lighter, and very portable and packable. Full of protein, it makes a great snack to take a on hike or a longer trip where you won’t have access to purchase food. For the rest of us, it can make a great post-workout snack. While traditional jerky is usually made with meat, you can make vegan jerky using tofu. This vegan jerky, however, is made with tempeh. It’s pretty simple to do. You marinade the tempeh (cut in thin slices) overnight, then dehydrate them the next day. You can use a dehydrator for this, but you could also just as easily do it in your oven at very low temp.
Smoky Tempeh Jerky [Vegan]
- 2 tablespoons soy sauce or wheat-free tamari
- 1 tablespoon apple cider vinegar
- 6 drops liquid smoke
- A couple dashes of hot sauce
- 2 tablespoons your favorite BBQ sauce
- 2 tablespoons maple syrup
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon sesame oil
- Slice the tempeh thin and set aside.
- In a mason jar, combine all the marinade ingredients and shake well. Add the tempeh and make sure it is all well-coated in the marinade. You can add some water if you like to give it more volume. Place in the fridge overnight.
- The next day, remove the tempeh from the marinade and dry on paper towels.
- Place in a single layer in your dehydrator, and allow to dehydrate for about 2-2 1/2 hours on 225° F. If you don’t have a dehydrator, place in a single layer on a parchment-lined baking sheet. Bake at 200°F, for about 2-2 1/2 hours. Store in an air-tight container.