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Vegan BBQ Jerky Introduction
I love jerky, but unfortunately most vegan jerky that I’ve found is extremely expensive. I know that beef jerky can be made at home, so I did a little research. It turns out that I already had everything I needed – an oven and a fresh loaf of black pepper seitan.
Since I already had some amazing BBQ Sauce left over from my previous recipe this week (Whiskey BBQ Wheatloaf), I decided to make Vegan BBQ Jerky. And it turned out pretty dang good, if I do say so myself!
How chewy it comes out is a pretty easy thing to change – I like it on the lighter side in terms of chewiness, so I take it out at around 3-4 hours. If you wanted it chewier, you might leave it in for 4-5 hours instead. Whatever the case, this delicious vegan bbq jerky recipe is sure to deliver.
Vegan BBQ Jerky
- 1 Loaf Black Pepper Seitan
- 1.5 Cups Whiskey BBQ Sauce
Marinating your Seitan Jerky
- Slice loaf of black pepper seitan longways into ⅛" thick slices, making 17-20. I use a bread knife when slicing seitan, and that makes it much easier.
- Put the slices into a container with the 1.5 Cups Whiskey BBQ Sauce and shake vigorously. Open it and make sure every slice has BBQ Sauce coating it, and give it a few more shakes.
- Store container in fridge for 6-12 hours.
- Every time you open your fridge, or every 2-3 hours, shake the container even harder. Make sure the top is securely attached, we really want to coat these suckers. (Optional)
Cooking your Seitan Jerky
- Once your jerky has had a good long time to marinate, take it out of the fridge.
- Remove the upper rack from your oven and use bowls or boxes to prop it up over your sink.
- Preheat the oven to 300° and lay down aluminum foil on the bottom rack – this is to catch drips of BBQ sauce and keep them off the heating elements.
- Take toothpicks or bamboo skewers and pierce the largest end of each piece of the jerky, then put them between the slots on the oven rack so the toothpick holds them up.
- Place the rack with the jerky in the oven in the topmost position, and close the door. Set a timer for 10 minutes.
- When the timer goes off, lower your oven temperature to 170 and prop the door open a very small amount – an inch is good. I used a wooden spoon. The purpose of this is to let moisture escape and keep it from getting too hot.
- Check intermittently for the first hour (using the oven light, don't open the door unless you must) to make sure none of the jerky fell off their toothpicks.
- Cook for 4-5 hours, but check at 3.5. They'll be done when they're only slightly squishy when squeezed, as they will toughen as they cool.
- Lay out on parchment paper to cool. Enjoy your homemade vegan jerky – you did that!
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