Vegan Mushroom Jerky

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Vegan Mushroom Jerky

Jill Dalton
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.
4.89 from 9 votes
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Course Snack
Cuisine American
Servings 4
Calories 59 kcal



  • 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.


Calories: 59kcalCarbohydrates: 11gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 180mgPotassium: 435mgFiber: 2gSugar: 7gVitamin A: 252IUVitamin C: 2mgCalcium: 12mgIron: 1mg

16 thoughts on “Vegan Mushroom Jerky”

  1. 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?

  2. 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!

    1. 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.=)

  3. 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.

  4. 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

    1. 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.

      1. Thanks Jill – don’t think I will use it. My husband said that our convection dehydrator should work.

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