the best homemade vegan jerky (soy curls)

By Sarah's Vegan Kitchen

Ingredients

Instructions

1. Preheat the oven to 250°F and line a large baking tray with parchment or a silicone mat.
2. Pour water just off the boil over the soy curls and let them soak for 10 minutes to rehydrate.
3. Drain and let cool; rinsing under cold water speeds this up. Wring out as much liquid as possible in a clean towel, nut milk bag or cheesecloth, working in small batches.
4. Put the soy curls in a large mixing bowl.
5. In a small bowl, whisk all the marinade ingredients together until well combined. Taste and adjust seasoning if you like, remembering the flavour will concentrate and become saltier as it dries.
6. Pour the marinade evenly over the soy curls and mix thoroughly so every piece gets the same amount.
7. Spread the soy curls evenly on the prepared tray.
8. Bake for about 1 hour, stirring and respreading the curls every 20 minutes.
9. If there is still moisture after 1 hour, stir and bake in 5-minute increments until fully dehydrated; the creator usually needs an extra 10 to 15 minutes.
10. Let the jerky cool completely, then store in an airtight container for a few hours or overnight before eating for the best chew. Cool fully before sealing to avoid condensation.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.