Vegan Mushroom Jerky
Few things rival the satisfaction of sinking your teeth into a chewy, savory, and utterly scrumptious piece of vegan Mushroom Jerky. This simple whole food, plant-based recipe can be whipped up in minutes and easily popped into the dehydrator, resulting in a superfood snack perfect for your on-the-go adventures.
Ingredients
- 1 pound mushrooms
- 4 deglet dates
- 1 tbsp dark miso paste
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ cup vegetable broth low sodium
- ¼ tsp liquid smoke
- ½ tsp cracked pepper
Instructions
- Add the mushrooms to the food processor.
- Blend the remaining ingredients except for the cracked pepper in a blender until the dates are completely pulverized.
- Pour blender mixture into the food processor with the mushrooms and blend until a uniform looking paste.
- Spread onto a dehydrator sheet about 1/2 inch thick which makes an 8 x 8 inch square.
- Dehydrate at 135°F for 6 hours, flip and dehydrate another 6 hours or until very firm.
- Slice into pieces and store in an airtight container.
Nutrition
Calories: 59kcalCarbohydrates: 11gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 180mgPotassium: 435mgFiber: 2gSugar: 7gVitamin A: 252IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Could I make this in an oven? I don’t own a dehydrator.
I tried making them in the oven and it didn’t really work, sorry.
Is there an oven version for this? My lowest oven temp is 170F.
I tried making them in the oven and it didn’t really work, sorry.
I don’t have dark miso paste, but I have white miso paste. Would there be a big change in flavor if I sub the white for the dark?
Whatever miso you have will be ok without changing the flavor too much.
Love this recipe! Thanks, Jill
I guess I can dehydrate at a lower temp for longer?
They probably won’t last very long but how long do you think they will stay good if kept in an airtight container on the counter or in the fridge. Thank you!
I wouldn’t suggest dehydrating them at a lower temp. because mushrooms really need to be cooked before consuming. I think they will last a pretty decent amount of time in an airtight container on the counter but I haven’t actually tested it because we never make it past a couple days before they are gone.=)
Not surprised! Thank you.
Liquid smoke is not in the recipe
Made this yesterday. It was delicious! I didn’t have miso so I used coconut aminos. My dehydrator took a lot longer but definitely worth the wait. I’ll make this again and again! Thank you Jill for your wonderful recipes.
Jill, we have a toaster oven that the temp goes down to 130 (the next temp is 140) would that be sufficient for making this jerky? Thanks
I used 130-135 degrees in my dehydrator. The only concern I have is that it might be dangerous to have a toaster oven running that long.
Thanks Jill – don’t think I will use it. My husband said that our convection dehydrator should work.
I assume we add the black pepper to the food processor with the mushrooms?
I usually sprinkle it on after blending and spreading on the trays
Hi Jill, this looks & sounds yummy! I don’t have any liquid smoke, should I jut leave it our or do you by any chance have a substitute? Maybe a little extra smoked paprika or vegan worcestershire sauce? Thanks, Holly
You can leave it out
I don’t have a food processor. Do you think I can use the blender for everything? Also my dehydrator is round and the spaces are much bigger in the bottom of the trays do you think this will work without falling through?
I think the blender will work, you might just have to work at it a bit more and your dehydrator should be fine too but I would line the tray with parchment paper and dehydrate until the flip and then peel it off for the second drying stage.
Has anyone tried adjusting the flavoring for other versions? Maybe using different pre-made sauces like a teriyaki or something?