Vegan Portobello Jerky Recipes

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VEGAN PORTOBELLO JERKY

Portobello jerky is a great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations, but for now, I leave you with my spicy Asian blend.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks

Time 10h5m

Yield 2

Number Of Ingredients 5



Vegan Portobello Jerky image

Steps:

  • Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  • Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  • Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
  • Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 1873.9 mg, Sugar 3.6 g

6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
¼ cup soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon rice vinegar
½ teaspoon sesame oil

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