Seitan Jerky
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 80.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 98.3 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.5 g
- Protein: 10.1 g
View full nutritional breakdown of Seitan Jerky calories by ingredient
Introduction
It's easy to turn homemade seitan into delicious jerky - just use your dehydrator and a yummy marinade It's easy to turn homemade seitan into delicious jerky - just use your dehydrator and a yummy marinadeNumber of Servings: 10
Ingredients
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Your favorite seitan recipe seitan (1 lb)
Marinade of your choice (I used Annie's Organic Teriyaki)
(it took me about a half cup to cover my seitan bits)
Dehydrator
Directions
Make seitan per your directions or use your favorite store bought brand. I use a quick seitan recipe I got from How it All Vegan, I believe. I omitted the spices except for the onion, garlic and nutritional yeast, since I wanted a more basic, bland starting point. Let that marinade shine!
Cut the seitan into very thin pieces with a serrated knife. My pieces are .25˝ tops. Dip seitan slices into your marinade, use a brush to evenly coat. Don't go too heavy, a bit is fine and makes a lovely glaze.
Place in single layer on each level of your dehydrator, keeping the pieces separate. Turn your dehydrator on and sit back and wait. I let mine go a biiiit too long so my jerky is a bit crunchier than I'd like. It took less than four hours for mine to get totally dried. In the future, I'll babysit it a bit better so I can stop once I hit the chewy stage.
When your jerky gets to the desired texture, remove from the dehydrator. Store covered, room temp.
About a pound of seitan made enough jerky to have ten good sized servings of a bit over an ounce each.
Really easy (especially with store bought seitan) and tasty way to get some protein nibbles.
Number of Servings: 10
Recipe submitted by SparkPeople user LEONALIONESS.
Cut the seitan into very thin pieces with a serrated knife. My pieces are .25˝ tops. Dip seitan slices into your marinade, use a brush to evenly coat. Don't go too heavy, a bit is fine and makes a lovely glaze.
Place in single layer on each level of your dehydrator, keeping the pieces separate. Turn your dehydrator on and sit back and wait. I let mine go a biiiit too long so my jerky is a bit crunchier than I'd like. It took less than four hours for mine to get totally dried. In the future, I'll babysit it a bit better so I can stop once I hit the chewy stage.
When your jerky gets to the desired texture, remove from the dehydrator. Store covered, room temp.
About a pound of seitan made enough jerky to have ten good sized servings of a bit over an ounce each.
Really easy (especially with store bought seitan) and tasty way to get some protein nibbles.
Number of Servings: 10
Recipe submitted by SparkPeople user LEONALIONESS.
Member Ratings For This Recipe
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WISHGRRL
Yum! A great use for my leftover homemade seitan (Check out Viva Vegan! for two great recipes that are easy & good!). I ran out of teriyaki, so added a little soy sauce & a pinch of minced ginger & minced garlic. I also marinated the slices overnight. Not sure how long these were in my dehydrator. - 5/31/10
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MMTCHICAGO
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LIFEHASCHANGES