Hear me out. Years ago, jerky became synonymous with road trips for me. Years later, my sulphite intolerance, meant that jerky was largely not available to me. When I started veering into the largely plant-based/plant-forward diet for my family and myself, I started musing whether a plant-based, soy-free version could exist. And, lemme tell ya....this is the real deal. A perfect snack for road trips or picnics, and super easy to make in your oven or dehydrator. I used oyster mushrooms for this, but I think shiitakes or king oysters would be good too. And you can really flavour the marinade however you like--add smoke or a safe teriyaki sauce, or honey garlic. I used a maple soy base and it's so good.
Ingredients:
1 package of oyster mushrooms
1/2 cup tamari, soy sauce, or coconut aminos
1/4 cup dark honey
1/4 cup maple syrup
1 tsp garlic powder
1/4 cup apple cider vinegar
1 tsp black pepper
1 tbs umami powder*
*this is optional because it can be a tricky ingredient to find. I make mine by grinding a variety of dried mushrooms into a fine powder. It gives the jerky a depth of flavour that I really love. You could also use smoked paprika or even a dried seaweed to supplement this.
Directions:
Using your blender, combine all ingredients (except your mushrooms!). Place combined sauce along with mushrooms into a resealable plastic bag big enough to fit your mushrooms. Coat generously and allow to marinade over night in the fridge.
The following day, preheat oven to 200F. Using a cooking rack, sprayed with cooking spray, lay mushrooms in one layer to allow for maximum air contact. If you don't have a rack, you can use a parchment lined tray and just flip your mushrooms a few times during dehydration. The rack also allows for the moisture to drip off the mushrooms, allowing them to dry faster. Bake on your dehydration setting (or lowest oven setting--you can also keep the oven door slightly open for this) for around 60-90 minutes or until the mushrooms are well dried...you want them chewy but not crunchy.
Let cool completely, then store in an airtight container. Enjoy your jerky as a snack, or add to salads or soups as a smokey, bacon sub.
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