Vegan Portobello Jerky recipe

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Ingredients

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

Nutrition Info

67.2 calories
carbohydrate: 11 g
cholesterol: : -
fat: 2.4 g
fiber: 1.5 g
protein: 4.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1873.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove 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 5 additional minutes or until dry.

Recipe Yield

2 servings

Recipe Note

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.

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