Seitan Jerky - Plant Based Vegan Jerky - No Equipment Needed

[@gingerfoxx1476]

When I switched to a vegetarian diet 20 years ago, I started to realize how much more diverse and creative my food choices became, as compared to when I was an omnivore. I started to branch out to newer ways of preparing my vegetables and replicating the flavors and textures I craved. I think I eat more of a variety in my more "restrictive" diet than I did with a traditional American omnivorous diet.

[@PlantBasedBistro]

Absolutely! We have noticed the same for us.

[@DrewGarage]

DITTO! My wife and I were always cooks, but my being vegan and her being pescatarian (headed to vegan), I find out melas are literally 4-5x diverse

[@garethbaus5471]

This is relatively common I think.

[@disciplebill]

You're bringing me over to the light side, slowly but surely...

[@PlantBasedBistro]

Lol, we have cookies

[@HaHaChadTravis]

I gotta say a few years ago your videos are what got me into making mead and then you seemed to disappear into the algorithm and I never could find you again and then today here I am just randomly looking up new vegan jerky recipes and I find this. Subscribing so I don't lose it again lol

[@PlantBasedBistro]

Well, glad you found this! City Steading Brews is alive and well. 600 videos now.

[@HaHaChadTravis]

@@PlantBasedBistro I'll have to follow there too!

[@nessynoods67]

You guys are SO cute!! So much fun to watch and I'm excited to make this jerky!! Thanks so much!! :D

[@PlantBasedBistro]

Our pleasure!

[@grandam195]

Thank you so much I was just trying to figure out how to make vegan seitan jerky. Great minds think alike.

[@PlantBasedBistro]

It's surprisingly simple!

[@Tamara-fb4so]

Also, the crunchy jerky bits are great crumbled (ground, chopped) and added to salads.

[@angelapdx5318]

This looks good! You make me want to try my hand at seitan! Soy curls are great for jerky as well!

[@PlantBasedBistro]

Interesting, I'll have to try that.

[@Wolvyrine]

Thanks guys! i LOVE jerky! I WILL be making this today!

[@Dindonmasker]

I took out my dehydrator the other day after years of not using it and today i wanted to try dehydrating seitan but wasn't sure it was fine to eat raw, just dehydrated. The little bits are dehydrating right now so i'm happy to see you guys are doing it that way. Your recipe is pretty much exactly what i did but i added olive oil since i thought it would need it. Hopefully they come out okay :)

[@PlantBasedBistro]

Should be totally fine 👍

[@wilsoncaldas7770]

muito obrigado! é a primeira vez que vejo esse modo de preparar seitan.

[@PlantBasedBistro]

You are very welcome!

[@marykrysinski503]

I’ve one a lot of experimenting myself. I have found if you use some thawed tofu crumbled into dough, it gives it that nice chewy/texture thing a little better.

[@PlantBasedBistro]

Great tip!

[@cabal3747]

I'm thinking about trying it with Thai red curry seasoning instead. I've used the Serious Eats formula for Thai curry popcorn seasoning, only I used it to glaze cashews instead. If you want to try something like that, I would suggest sticking to dry spices. Their recipe calls for fresh lemongrass and dried coconut flakes, but I use dried lemongrass and coconut milk powder instead. I think that would work best for seasoning the seitan the way that you did -- all of the seasonings should be a powder to work their way into the seitan. I always have fresh lemongrass and fresh Kaffir lime leaves on hand (well, I buy them fresh and freeze them myself to preserve them), but I keep dried lime leaves and dried lemongrass on hand just for making that seasoning. I think that I'll give that a shot this weekend!

[@PlantBasedBistro]

Sounds good!

[@DrewGarage]

Ok... you two are awesome together on camera. You're both very likable and play off of each other very well. I am wondering if there is a way to throw foil over these while banking and perhaps have a pot of water under them on the lower rack to incorporate some steam in the "curing" process. I may screw around with it. If I find anything worth sharing, i will be sure to do so

[@PlantBasedBistro]

Jerky is meant to dry. If seitan is steamed it just puffs up. I don't recommend this.

[@jackcleary1879]

Do you know the protein content of these? I figure they could be a good addition as a "starter" for a lower protein meal

[@PlantBasedBistro]

Seems like 48grams or a little more per batch.

[@chrishiawoods475]

So did you try actual mushrooms can you try mushroom powder instead

[@PlantBasedBistro]

We tried a few ideas but this worked best.

[@bmp713]

Can you make chewy candy or protein bars from gluten instead of the normal high calorie carbs, fats and sweeteners?

[@PlantBasedBistro]

I have not tried. Not sure why not though.

[@Tamara-fb4so]

Thanks for this option. I usually make tofu or soy curl jerky but this looks good and is going on my "try" list. Also I'm one of those: why use one jar of a blend when 15 ingredients will do? Peace.

[@salwana5013]

May i know why your seitan not become puffy when baking it

[@PlantBasedBistro]

This is baked very low to dehydrate it.

[@stephensano9156]

Oh, you have my attention! I'm still a jerky fool and have been weaning myself away both because of the meat as well as the expense of buying jerky packets. This is a much better idea than dealing with meat and the process of handling it, then dehydrating the product. I am definitely trying this and replacing yet another animal based protein. Oh, I think mushroom seasoning would add another savory flavor to the jerky. I wonder if molasses would be beneficial for its iron flavor?

[@PlantBasedBistro]

As I said, you can add anything you like. Personally, I like this one as is, but that doesn't mean you can't flavor to your tastes.

[@Clawdragoons]

This is going to sound like an odd question, but what exactly is it that causes it to go "too chewy"? I am specifically looking for something chewy, something, ideally, tough, that takes some working at with the teeth to eat. One of the only things I miss since going vegetarian is that there's not a lot that feels satisfying to gnaw on.

[@PlantBasedBistro]

Dehydrating it makes the chew along with gluten.

[@kingsekotv]

How long does it last in the fridge???

[@PlantBasedBistro]

Quite a long time I would think.

[@kingsekotv]

@ thank you ❤️I subscribed im a fan now looking forward for more delicious recipes

[@PlantBasedBistro]

Awesome, thank you!

[@AmonarayIsalay]

Maybe try a sticky caramelized glazy style next time

[@christinewilkerson9107]

Dumb question? Why don’t you just roll it out thin while raw and score it instead of freezing and cutting?

[@PlantBasedBistro]

It's easier to cut when partially frozen.